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Easy Cheesy Crockpot Ground Beef & Potato Casserole

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A comforting, cheesy slow cooker casserole with tender potatoes and savory ground beef, perfect for busy weeknights. This easy recipe requires minimal prep and delivers a hearty, crowd-pleasing meal.

Ingredients

Scale
  • 1 lb ground beef (80/20 works well for flavor; drain excess fat after browning)
  • 4 medium russet potatoes, thinly sliced (about ¼-inch thick; no need to peel unless you prefer)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups shredded cheddar cheese (sharp cheddar recommended; or use a Mexican blend)
  • 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken for a different twist)
  • ½ cup milk (whole milk gives the creamiest texture, but 2% works fine)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika (regular paprika works too)
  • ½ teaspoon dried thyme (optional)
  • 2 tablespoons butter, cut into small pieces (for dotting on top)
  • Fresh parsley, chopped (for garnish; optional)

Instructions

  1. Brown the ground beef. Heat your large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink—about 6-8 minutes. Drain off any excess fat. Stir in the diced onion, minced garlic, salt, pepper, smoked paprika, and dried thyme. Cook for another 2 minutes until the onion softens slightly. Set aside.
  2. Prepare the potatoes. Wash and thinly slice your potatoes into rounds about ¼-inch thick. No need to peel them unless you want a more uniform look.
  3. Mix the creamy base. In a small bowl, whisk together the cream of mushroom soup and milk until smooth.
  4. Layer it up. Start with a thin layer of potatoes on the bottom of your greased slow cooker. Top with about one-third of the ground beef mixture. Sprinkle a generous handful of shredded cheese over the beef. Drizzle about one-third of the soup mixture over the cheese. Repeat these layers two more times—potatoes, beef, cheese, soup mixture—until everything is used up. The top layer should be potatoes, then a final sprinkle of cheese, and dot with the small pieces of butter.
  5. Cook low and slow. Cover the slow cooker with the lid. 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 bubbly and golden around the edges. Pro tip: don’t lift the lid during the first 4 hours of cooking—every time you do, you add 20-30 minutes of cooking time.
  6. Rest and serve. Once cooked, turn off the slow cooker and let the casserole rest for 10-15 minutes with the lid off. This helps it set slightly so it’s easier to serve. Garnish with fresh parsley if desired.

Notes

Slice potatoes evenly for even cooking. Don’t skip browning the beef for depth of flavor. Layer carefully: potatoes on the bottom cook in the juices. Let the casserole rest for 10-15 minutes after cooking to allow the sauce to thicken. If the casserole seems watery, pat potato slices dry before layering. For a browner top, transfer the insert to the oven under the broiler for 2-3 minutes (if oven-safe).

Nutrition

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

Find it online: https://goldensimmer.com/easy-cheesy-crockpot-ground-beef-and-potato-casserole/