Description
A comforting and hearty Crock Pot casserole featuring layers of seasoned ground beef, sliced Russet potatoes, creamy soups, and melted cheddar cheese slow-cooked to tender perfection. This easy-to-make casserole requires minimal prep and is perfect for a satisfying family dinner.
Ingredients
Scale
Ground Beef Mixture
- 2 pounds ground beef
- 1 teaspoon minced garlic
- 1 Tablespoon dried onion seasoning
Potatoes
- 5 large Russet potatoes, peeled and sliced about 1/4″ thick (or thinner)
Seasoning and Soups
- 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
Cheese and Dairy
- 2 cups shredded cheddar cheese
- 1 cup heavy cream or milk
Instructions
- Cook the ground beef: In a skillet over medium heat, cook the ground beef along with the minced garlic and dried onion seasoning until the meat is fully browned. Drain off any grease from the skillet.
- Prepare the potatoes: While the meat cooks, peel the Russet potatoes and slice them into approximately 1/4″ thick pieces or thinner for faster cooking.
- Mix the meat and soups: Transfer the cooked ground beef to a large heat-safe mixing bowl. Add the condensed cream of chicken soup, cream of cheddar cheese soup, salt, and black pepper. Stir all the ingredients together until well combined.
- Prepare the Crock Pot: Spray the inside of the Crock Pot with nonstick cooking spray to prevent sticking.
- Layer the casserole: Place about one-third or one-quarter of the sliced potatoes evenly on the bottom of the Crock Pot. Spoon a portion of the meat and soup mixture over the potatoes, followed by a sprinkle of shredded cheddar cheese. Repeat layering the potatoes, meat mixture, and cheese two to three more times, making sure to finish with a layer of shredded cheese on top.
- Add the cream: Pour the heavy cream or milk evenly over the entire layered casserole in the Crock Pot.
- Cook the casserole: Cover the Crock Pot with its lid and cook on low heat for 7 to 8 hours, or on high heat for 4 to 5 hours, until the potatoes are tender and fully cooked through.
Notes
- You can use milk as a lighter alternative to heavy cream if preferred.
- The casserole will have minimal liquid as the potatoes release moisture and absorb the soups during cooking.
- Be sure to slice the potatoes thinly to ensure they cook thoroughly within the slow cooking time.
- Spraying the Crock Pot prevents sticking and makes cleanup easier.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
