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Creamy Crockpot Ground Beef and Potato Casserole

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A hearty, creamy, and hands-off slow cooker casserole made with ground beef, russet potatoes, and a rich cheese sauce. Perfect for busy weeknights, this dump-and-go recipe delivers comfort without the fuss.

Ingredients

Scale
  • 1 ½ pounds ground beef (80/20 recommended)
  • 3 large russet potatoes (about 2 pounds), sliced into ¼-inch rounds
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (10.5 ounces) cream of mushroom soup
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • ½ cup beef broth (low-sodium preferred)
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon paprika (smoked or sweet)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Fresh parsley for garnish (optional)

Instructions

  1. Scrub the russet potatoes and slice them into ¼-inch thick rounds. Place in a bowl of cold water to prevent browning.
  2. Dice the yellow onion and mince the garlic. Shred 2 cups of cheddar cheese from a block; divide into 1 ½ cups for the casserole and ½ cup for the topping.
  3. Lightly grease a 6-quart slow cooker with non-stick spray. Layer one-third of the potato slices, then crumble one-third of the ground beef over the potatoes. Sprinkle with some of the diced onion and minced garlic. Repeat layering two more times, ending with the last of the potatoes on top.
  4. In a medium bowl, whisk together the cream of mushroom soup, sour cream, beef broth, onion powder, garlic powder, paprika, salt, and pepper until smooth. Stir in 1 ½ cups of the shredded cheddar cheese. Pour the sauce evenly over the layered ingredients. Gently press down with a spatula so the sauce seeps into the layers.
  5. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are fork-tender. Do not lift the lid during the first 4 hours on low (or 2 hours on high).
  6. About 20 minutes before serving, sprinkle the reserved ½ cup of shredded cheddar cheese over the top. Cover and let it melt. For a browned top, switch to WARM and let sit for 10 minutes.
  7. Turn off the slow cooker and let the casserole rest for 10 minutes with the lid off to allow the sauce to thicken. Garnish with fresh parsley if desired, then serve.

Notes

For best results, shred your own cheese from a block to avoid graininess. Let the casserole rest for 10 minutes before serving to thicken the sauce. If the sauce is too thin at the end, stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, then cook on HIGH for 15 more minutes. To brown the beef for deeper flavor, cook it in a skillet before layering (optional).

Nutrition

Keywords: crockpot ground beef and potato casserole, creamy casserole, slow cooker dinner, ground beef recipe, potato casserole, easy weeknight dinner, comfort food

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