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Cheesy Slow Cooker Ground Beef and Potato Casserole

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A hearty, cheesy slow cooker casserole with tender potatoes, savory ground beef, and a creamy cheese sauce. Perfect for feeding a crowd with minimal effort.

Ingredients

Scale
  • 2 pounds ground beef (80/20 or 85/15)
  • 4 large russet potatoes, peeled and sliced into 1/8-inch rounds (about 2.5 pounds)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme (optional)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 can (10.5 ounces) condensed cream of mushroom soup (or cream of chicken)
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 tablespoon unsalted butter (for greasing slow cooker)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1/4 cup grated Parmesan cheese (for garnish)

Instructions

  1. Par-boil the potato slices: Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Add sliced potatoes and cook for 3-4 minutes until they start to soften but are still firm. Drain immediately and set aside.
  2. Brown the ground beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (6-8 minutes). Add diced onion and minced garlic during the last 2 minutes, stirring frequently. Drain excess fat. Season with salt, pepper, smoked paprika, and dried thyme. Set aside.
  3. Prepare the cheese sauce: In a mixing bowl, combine condensed cream of mushroom soup, sour cream, and milk. Stir until smooth. Add 1 1/2 cups shredded cheddar and all of the mozzarella, reserving 1/2 cup cheddar for the top. Mix well.
  4. Layer the casserole: Grease the inside of the slow cooker with butter. Start with a layer of potato slices, then a layer of ground beef mixture, then a generous portion of cheese sauce. Repeat layers until all ingredients are used, finishing with cheese sauce. Sprinkle reserved 1/2 cup cheddar on top.
  5. Cook low and slow: Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until potatoes are fork-tender and edges are bubbly and golden. During the last hour, you may cover with aluminum foil for a firmer top.
  6. Rest and serve: Turn off slow cooker and let casserole rest for 10-15 minutes. Garnish with fresh parsley and grated Parmesan cheese before serving.

Notes

Par-boiling potatoes prevents mushiness. Brown beef thoroughly for flavor. Layer carefully for even cooking. Let casserole rest before serving for cleaner slices. Can be prepped night before.

Nutrition

Keywords: slow cooker, casserole, ground beef, potato, cheese, comfort food, easy dinner

Find it online: https://flurpchef.com/cheesy-slow-cooker-ground-beef-and-potato-casserole/