Crock Pot Ground Beef and Potato Casserole Recipe

If you’re craving an easy, comforting meal that basically cooks itself, you’ll love this Crock Pot Ground Beef and Potato Casserole Recipe. I absolutely love how all those simple ingredients – beef, potatoes, cheese, and creamy soups – come together in the slow cooker for a hearty, satisfying dish. It’s perfect for busy days when you want dinner ready without hovering over the stove. Trust me, once you try this recipe, it’s going to become your go-to comfort food that your whole family will ask for again and again.

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Ingredients You’ll Need

These ingredients work perfectly together to create layers of flavor and texture, and using Russet potatoes here is key—they cook tender but hold their shape nicely. I always suggest peeling and slicing the potatoes fairly thin so they cook evenly all day in the Crock Pot.

• Ground beef: I like using 80/20 ground beef for juiciness and flavor, but leaner beef works if you prefer less fat.
• Minced garlic: Fresh or jarred both work great; garlic adds that subtle aromatic depth.
• Dried onion seasoning: This enhances the beef with a savory punch without needing to dice fresh onions.
• Russet potatoes: Their starchy texture is perfect for a creamy casserole; slice about 1/4 inch thick or a bit thinner.
• Salt and black pepper: Essential to bring out all the wonderful flavors.
• Condensed cream of chicken soup: Gives a rich, velvety texture—you’ll find it adds a cozy undertone to the dish.
• Condensed cream of cheddar cheese soup: This is the secret to that irresistible cheesy flavor without extra hassle.
• Shredded cheddar cheese: Sharp cheddar works best here for that perfect bite of cheese throughout.
• Heavy cream or milk: I usually go with heavy cream because it makes the casserole extra creamy, but milk is a perfectly fine substitute.

Variations

One of the things I love most about this Crock Pot Ground Beef and Potato Casserole Recipe is how easy it is to tweak it to your liking. Whether you want to add a spring of freshness or swap out a dairy product, you can make this recipe truly your own.

• Add Veggies: I sometimes sneak in some chopped bell peppers or mushrooms with the beef for a veggie boost—my family barely notices!
• Dairy-Free Swap: If you’re avoiding dairy, try using coconut cream and a dairy-free cheddar alternative; it’s surprisingly good in the slow cooker.
• Spice It Up: For a bit of kick, sprinkle in some smoked paprika or a pinch of cayenne pepper when mixing the meat and soups.
• Make It Low Carb: You can substitute thinly sliced cauliflower for the potatoes to keep it keto-friendly.

How to Make Crock Pot Ground Beef and Potato Casserole Recipe

Step 1: Brown the Beef with Garlic and Onion Seasoning

Start by heating a skillet over medium heat and add your ground beef, minced garlic, and dried onion seasoning. Break the beef apart with your spatula as it cooks. I like to cook it until there’s no pink left and it’s lightly browned, which usually takes about 6 to 8 minutes. Drain the grease thoroughly—that step really helps keep the casserole from being too greasy, which I learned the hard way when I first tried making this.

Step 2: Prepare the Potatoes

While your beef cooks, peel the Russet potatoes, then slice them about 1/4 inch thick or a hair thinner. I’ve found that thinner slices cook more tenderly in the Crock Pot but don’t turn to mush if you keep them uniform. If you want, you can soak the slices briefly in cold water to remove excess starch, but it’s not absolutely necessary here.

Step 3: Combine Meat and Soups

Transfer the cooked ground beef into a large heatproof bowl and stir in the cream of chicken soup, cream of cheddar cheese soup, salt, and black pepper. Mix until everything is well combined. This flavorful mixture is basically the heart of your casserole, and getting it evenly mixed ensures every bite is packed with that creamy goodness.

Step 4: Layer the Casserole in the Crock Pot

Grab your slow cooker and spray the inside with nonstick cooking spray to prevent sticking. Begin by placing about a quarter or a third of the sliced potatoes in an even layer at the bottom. Then spoon a portion of the beef and soup mixture over the potatoes, followed by a generous sprinkle of shredded cheddar cheese. Repeat these layers two to three more times, ending with cheese on top. I find this layering technique helps control the gooeyness and keeps everything nicely balanced.

Step 5: Pour in the Cream and Cook Low and Slow

Pour the heavy cream (or milk, if you’re using that) evenly over the layers. This little bit of liquid is the slow cooker’s secret to getting those tender potatoes without turning everything soupy. Cover the Crock Pot with its lid and cook on low for 7-8 hours, or if you’re short on time, on high for 4-5 hours. You’ll want to check that the potatoes are soft and the cheese is melted and bubbly. The slow cooker does the heavy lifting here, so it’s one of my favorite “set it and forget it” meals.

How to Serve Crock Pot Ground Beef and Potato Casserole Recipe

Garnishes

I like to sprinkle some freshly chopped parsley on top to add a pop of color and freshness that balances the richness. Sometimes I’ll add a dollop of sour cream or a drizzle of hot sauce for a little extra indulgence. Crispy fried onions or chives work beautifully as well if you’re serving company and want a fancier touch.

Side Dishes

Because this casserole is filling on its own, I usually go with light, crisp sides like a simple green salad with a tangy vinaigrette or steamed green beans. Roasted Brussels sprouts or a bright coleslaw also pair perfectly to add some crunch and freshness to the meal.

Creative Ways to Present

For special dinners, I like serving individual portions in small ramekins to make it feel more elevated. You could also layer it in a decorative casserole dish and top with extra cheese and herbs for a bubbly, golden finish under the broiler. Bringing it to potlucks? Try prepping it in a slow cooker insert and keep it warm on a warming tray—super convenient and always a hit!

Make Ahead and Storage

Storing Leftovers

After enjoying the first serving, I let the leftovers cool completely before transferring them to an airtight container. They keep beautifully in the fridge for up to 3 days without drying out, which means you can look forward to an easy lunch or dinner the next day with minimal effort.

Freezing

This casserole freezes surprisingly well if you want to prep ahead. I portion it into freezer-safe containers and make sure it’s completely cooled before popping it in. When you’re ready, thaw overnight in the fridge, then reheat gently in the oven or microwave. The texture remains creamy and the flavors stay fresh with this method.

Reheating

For the best results, I reheat leftovers covered in the oven at 350°F (175°C) until warmed through to keep the cheese melty and the potatoes tender. Microwaving works too if you’re in a hurry, just cover loosely and stir halfway to reheat evenly.

FAQs

Final Thoughts

This Crock Pot Ground Beef and Potato Casserole Recipe quickly became one of my family’s favorite meals because it’s so comforting and easy with minimal hands-on time. It’s perfect for those days when you want a satisfying home-cooked dinner without slaving over the stove. I hope you give this recipe a try soon—I bet your family will go crazy for the creamy layers and cheesy goodness, just like mine does. Plus, there’s nothing better than walking in after a busy day to the smell of slow-cooked comfort waiting for you, right?

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