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Easy Crockpot Ground Beef Potato Casserole

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A hearty, cheesy, and comforting slow cooker casserole made with ground beef, tender potatoes, and a creamy sauce. Perfect for busy weeknights, this hands-off meal delivers rich flavor with minimal effort.

Ingredients

Scale
  • 1 ½ pounds ground beef (80/20 or 85/15)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4–5 medium russet potatoes (about 2 ½ pounds), peeled and thinly sliced (⅛-inch thick)
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • ½ cup milk (whole or 2%)
  • 1 cup shredded cheddar cheese, divided
  • ½ cup shredded mozzarella cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika (smoked or sweet)
  • 2 tablespoons fresh parsley, chopped (for garnish, optional)

Instructions

  1. Brown the Ground Beef: Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s no longer pink—about 6-8 minutes. Don’t drain all the fat; leave about a tablespoon in the pan for flavor. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and set aside.
  2. Prepare the Creamy Sauce: In a small mixing bowl, whisk together the condensed cream of mushroom soup, milk, salt, black pepper, dried thyme, and paprika. Set aside.
  3. Slice the Potatoes: Peel the potatoes and slice them into thin, even rounds—about ⅛-inch thick. If using a mandoline, be careful of your fingers! If using a knife, take your time to get them as uniform as possible.
  4. Layer the Casserole: Start by spreading a thin layer of the soup mixture (about ¼ cup) on the bottom of your slow cooker to prevent sticking. Then, add a layer of potato slices, overlapping them slightly. Top with half of the ground beef mixture. Sprinkle with about ⅓ cup of the shredded cheddar and ⅓ cup of the mozzarella. Drizzle with about ⅓ of the remaining soup mixture. Repeat the layers: potatoes, remaining ground beef, another ⅓ cup of each cheese, and another ⅓ of the soup mixture. Finis…
  5. Cook Low and Slow: Cover the slow cooker with the lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The casserole is done when the potatoes are fork-tender and the cheese is melted and bubbly. Avoid lifting the lid during cooking.
  6. Rest and Serve: Once the cooking time is up, turn off the slow cooker and let the casserole rest for 10-15 minutes. This allows the layers to set slightly, making it easier to serve. Garnish with fresh chopped parsley if desired. Scoop out generous portions and enjoy!

Notes

For best results, brown the beef well and slice potatoes evenly. Let the casserole rest before serving. Leftovers keep for up to 4 days in the refrigerator or freeze for up to 3 months.

Nutrition

Keywords: crockpot ground beef potato casserole, slow cooker casserole, ground beef casserole, potato casserole, easy dinner, comfort food, family meal

Find it online: https://platebelle.com/easy-crockpot-ground-beef-potato-casserole/