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The Best Crock Pot Ground Beef And Potato Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 95 reviews
  • Author: Villerius
  • Prep Time: 30 minutes
  • Cook Time: 7-8 hours on low or 4-5 hours on high
  • Total Time: 8 hours 30 minutes
  • Yield: 8 servings
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: American

Description

This hearty Crock Pot Ground Beef and Potato Casserole is a comforting, cheesy, and easy-to-make meal perfect for busy days. Layers of tender sliced potatoes, savory ground beef cooked with garlic and onion seasoning, combined with creamy condensed soups and plenty of cheddar cheese fill your slow cooker for a delicious and effortless casserole that cooks all day, making it ideal for a family dinner.

Ingredients

Scale

Main Ingredients

  • 2 pounds ground beef
  • 1 teaspoon minced garlic
  • 1 Tablespoon dried onion seasoning
  • 5 large Russet potatoes, peeled and sliced about 1/4″ thick
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 10.5 ounce can condensed cream of chicken soup
  • 10.5 ounce can condensed cream of cheddar cheese soup
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream (or milk as an alternative)

Instructions

  1. Cook the ground beef: In a skillet over medium heat, cook the ground beef with the minced garlic and dried onion seasoning until it is fully browned. Drain off any excess grease to keep the casserole from becoming too oily.
  2. Prepare the potatoes: While the meat is cooking, peel and slice the Russet potatoes into approximately 1/4-inch thick slices for even cooking in the slow cooker.
  3. Mix meat and soups: Transfer the cooked beef into a large heat-safe mixing bowl. Add both cans of condensed cream of chicken soup and cream of cheddar cheese soup. Season with salt and black pepper, then stir well until combined evenly.
  4. Prepare the Crock Pot: Spray the inside of the Crock Pot with nonstick cooking spray to prevent sticking during cooking.
  5. Layer the casserole: Start by placing one-third to one-quarter of the potato slices evenly on the bottom of the Crock Pot. Next, spoon a portion of the meat and soup mixture over the potatoes, then sprinkle a handful of shredded cheddar cheese on top.
  6. Repeat layers: Repeat layering the potatoes, meat mixture, and shredded cheese two to three more times, finishing with a layer of shredded cheddar cheese on top to create a cheesy crust.
  7. Add cream and cook: Pour the cup of heavy cream or milk evenly over the layered casserole. Cover with the lid and cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are tender and fully cooked.

Notes

  • You can substitute heavy cream with milk for a lighter version of the casserole.
  • There will be minimal liquid visible in the Crock Pot, but the potatoes will cook through perfectly due to the moisture from the soups and cream.
  • For easier slicing, thinner potato slices ensure faster cooking time and better texture.
  • You can add extra seasoning like paprika or parsley for an altered flavor profile if desired.

Nutrition

  • Serving Size: 1 serving (approximate)
  • Calories: 460
  • Sugar: 3g
  • Sodium: 750mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 13g
  • Trans Fat: 0.5g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 85mg

Find it online: https://emilyscook.com/the-best-crock-pot-ground-beef-and-potato-casserole-recipe/