Beef and Bread Dump Casserole Slow Cooker. Place bread pieces, which have been torn and torn, over the ground beef, 3 ingredients, into slow cooker to create a filling dish, which I prepare without even a thought.
This beef and bread with 5 ingredient casserole is the kind of casserole that I prepare when I am on autopilot since a long day of work. All the action takes place directly in the slow cooker: raw ground beef in the bottom, a layer of pieces of torn bread in the middle, and only three additional ingredients of the pantry to make it complete. It is warm, comforting and slightly reminiscent of a burger and savory bread pudding. Browning is not involved, not even fancy preparation: It takes just a few minutes of counter-layering before you are finished.
Servings: 4
Ingredients
- Ground beef (80-90% lean) → 1 1/2 pounds
- Sliced bread pieces (torn in pieces) (approximately 6 slices) day-old bread is desirable. → 4 cups
- Condensed cream of mushroom soup. → 1 can (10.5-ounces)
- Shredded cheddar cheese → 1 cup
- Milk → 1/2 cup
- Salt (additional, to taste) → 1 teaspoon
- Black pepper (to taste, optional). → 1/2 teaspoon
- Non stick cooking oil (so slow cooker, optional) → Non stick cooking oil
Beef and Bread Dump Casserole: Directions
- Coat the interior of a 4- to 6-quart slow cooker with nonstick cooking spray to aid in ensuring that the food does not stick to the side and makes it easier to clean.
- Sprinkle the uncooked ground beef evenly all over the bottom of the slow cooker. Even it using the finger until it covers the bottom but do not press it too hard. Salt and pepper may be sprinkled on.
- Use your hands to cut the sandwich bread into bite sizes. Probably should be about 1-2 inch pieces so that they have some texture and at the same time they are able to absorb the sauce.
- Place pieces of the torn bread pieces evenly over the raw ground beef and cover the meat entirely. This is to appear as a thick, rustic blanket of bread over the beef.
- Whisk the condensed cream of mushroom soup and the milk together in a medium bowl until the mixture is smooth and pourable.
- Having poured out the soup and milk mixture evenly on the bed of torn bread, endeavour to wet as much of the bread as you can. Gently squeeze the back of a spoon in pressing the bread down to make it begin to absorb the liquid.
- Sprinkle cheese, which is shredded, over the top. It is alright when a bit of cheese gets into the cracks between the pieces of bread–that makes cheesy pockets later.
- Place the lid on the slow cooker and cook on LOW up to 4 to 5 hours, or on HIGH up to 2 to 3 hours until the ground beef is cooked through, the bread is custardy and soft in the center, and the edges are light brown and hardened.
- Cook the casserole on low and turn off the slow cooker once it is cooked and allow the casserole to solidify slightly with a cover on the top. Then put into bowls and serve warm.
Garlic Brown Sugar Pork Slow Cooker