This hearty Crockpot Beef and Potato Casserole combines tender ground beef, layered potatoes, cheese, and wholesome veggies in a creamy, flavorful sauce. Perfect for a comforting dinner, it’s an easy-to-make, healthy option that the whole family will love. Let your slow cooker do the work for this nutritious, fuss-free dish.
Recipe Tips and Tricks
- Even Slicing: Slice the potatoes evenly to ensure consistent cooking. A mandoline slicer works wonders!
- Cheese Layering: For extra cheesy flavor, use freshly grated cheese and layer it generously.
- Browning Beef: Sautéing the ground beef before adding it to the crockpot adds a richer flavor.
- Don’t Skip Seasoning: Layer seasoning between the potatoes for a flavorful bite every time.
- Test for Doneness: Use a fork to check if the potatoes are tender before serving.
Why You’ll Love This Recipe
This Crockpot Beef and Potato Casserole is a dinner winner for several reasons. It’s packed with lean protein, fiber-rich vegetables, and creamy potatoes, making it a complete, well-rounded meal. The slow-cooking process ensures a tender and flavorful dish, with minimal prep and clean-up. Its versatility allows you to tailor it to your family’s preferences, and the hearty texture is perfect for cold nights or when you crave comfort food. Plus, it’s a budget-friendly meal that uses simple pantry staples.
Crockpot Beef and Potato Casserole
A hearty Crockpot Beef and Potato Casserole with layers of tender potatoes, beef, and cheese, perfect for busy weeknights.
Ingredients
- 1 ½ lbs lean ground beef
- 6 medium russet potatoes, thinly sliced
- 1 medium onion, diced
- 2 cups shredded sharp cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- Optional: Chopped fresh parsley for garnish
Instructions
- Prepare the Ingredients: Start by washing and peeling the potatoes. Use a sharp knife or mandoline slicer to create thin, even slices. Dice the onion and shred the cheese if not pre-shredded.
- Cook the Ground Beef: In a skillet, cook the ground beef over medium heat until browned. Break it apart with a spoon and drain any excess grease. Add garlic powder, paprika, salt, and pepper. Stir well.
- Make the Cream Sauce:I n a small mixing bowl, combine the cream of mushroom soup and milk. Whisk until smooth and set aside.
- Layer the Casserole: Spray the crockpot with non-stick spray. Layer the bottom with a single layer of sliced potatoes. Sprinkle with a pinch of salt and pepper. Add a layer of ground beef, a handful of onions, and a sprinkle of cheese. Drizzle with a bit of the cream sauce. Repeat layers until all ingredients are used, finishing with a layer of cheese on top.
- Cook the Casserole: Cover the crockpot with the lid and cook on low for 6-7 hours or on high for 3-4 hours. Check the potatoes for tenderness by piercing them with a fork.
- Serve and Enjoy: Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley for a burst of color and flavor. Serve warm and enjoy!
Notes
- Don’t overcrowd the crockpot—leave a little space at the top for even cooking.
- For extra crispiness, transfer the casserole to a baking dish and broil for 5 minutes before serving.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 839Total Fat 44gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 16gCholesterol 183mgSodium 1393mgCarbohydrates 49gFiber 5gSugar 8gProtein 59g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Ground Beef: Choose lean ground beef (85/15 or 90/10) to keep the dish flavorful but not overly greasy. Substitute with ground turkey or chicken for a lighter option.
- Potatoes: Russet potatoes are perfect for this recipe as they hold their shape during cooking. Yukon Gold is a creamy alternative.
- Cheese: Sharp cheddar adds a bold, tangy flavor, but Monterey Jack or Colby cheese work just as well.
- Vegetables: Add chopped onions, bell peppers, or even frozen peas and carrots for a nutrient boost.
- Cream Sauce: Use a mixture of cream of mushroom soup and milk for a creamy base. Substitute with a homemade roux for more control over ingredients.
- Seasonings: Garlic powder, paprika, salt, and pepper enhance the dish. Add fresh parsley or thyme for a herbaceous touch.
Variations and Substitutions
- Meat Options: Replace ground beef with ground chicken, turkey, or even plant-based crumbles for a vegetarian twist.
- Cheese Varieties: Try using mozzarella, Gruyere, or pepper jack for a unique flavor profile.
- Low-Carb Version: Substitute potatoes with thinly sliced zucchini or cauliflower for a keto-friendly version.
- Gluten-Free: Use gluten-free cream of mushroom soup or make your own gluten-free sauce.
- Additional Veggies: Toss in chopped broccoli, spinach, or mushrooms for more nutrition.
- Spices: Add a dash of chili powder or smoked paprika for a smoky, spicy kick.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.
- Freezer: Freeze portions in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make-Ahead: Assemble the casserole ingredients the night before and refrigerate. Place it in the crockpot in the morning to cook.
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