A hearty, creamy slow-cooker meal made with tender sliced potatoes, seasoned ground beef, creamy sauce, and plenty of melted cheddar cheese. The dish in the picture appears to be a cheesy ground beef and potato casserole prepared in a round slow cooker.
Ingredients
For the Beef
- 1½ pounds ground beef
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
For the Potato Casserole
- 2½ pounds Yukon Gold or russet potatoes, thinly sliced
- 1 can (10.5 oz) condensed cream of mushroom soup
- ¾ cup whole milk
- ½ cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- ½ cup shredded Monterey Jack cheese, optional
- 2 tablespoons chopped fresh parsley or green onions, for garnish
Instructions
1. Prepare the Beef
- Heat a large skillet over medium-high heat.
- Add the ground beef and cook for about 6–8 minutes, breaking it apart as it cooks.
- Add the diced onion and cook for another 3–4 minutes, until softened.
- Add the minced garlic and cook for 30 seconds.
- Drain excess grease if necessary.
- Season with salt, pepper, paprika, onion powder, garlic powder, and thyme.
- Remove from the heat.
2. Prepare the Creamy Sauce
In a bowl, whisk together:
- Cream of mushroom soup
- Milk
- Sour cream
- ½ cup shredded cheddar cheese
Mix until smooth.
3. Layer the Crockpot
- Lightly grease a 6-quart slow cooker.
- Place about half of the sliced potatoes across the bottom.
- Add half of the cooked ground beef.
- Spoon half of the creamy sauce over the beef and potatoes.
- Sprinkle with about ¾ cup cheddar cheese.
- Repeat with the remaining potatoes, beef, sauce, and another ¾ cup cheese.
4. Slow Cook
Cover and cook on:
- LOW: 5–6 hours
- HIGH: 2½–3½ hours
Cooking time can vary depending on how thinly the potatoes are sliced. The potatoes should be fork-tender.
5. Add the Final Cheese
About 20–30 minutes before serving, sprinkle the remaining ¾ cup cheddar cheese and the Monterey Jack cheese over the top.
Cover and continue cooking until the cheese is completely melted and bubbly.
6. Garnish and Serve
Turn off the slow cooker and let the casserole rest for 10 minutes.
Garnish with fresh parsley or chopped green onions and serve warm.
Important Cooking Tips
- Slice the potatoes thinly and evenly so they cook at the same rate.
- Yukon Gold potatoes give the casserole a creamy texture while holding their shape well.
- For extra flavor, use freshly shredded sharp cheddar.
- Browning the beef before adding it to the crockpot gives the finished dish much better flavor.
- Don’t add the cheese too early if you want a creamy, attractive melted topping.
- If the casserole seems too thick, add 2–3 tablespoons of milk before serving.
Variations
Bacon Cheeseburger Version
Add 6 slices cooked and crumbled bacon between the layers.
Spicy Version
Add:
- ½ teaspoon crushed red pepper
- 1 diced jalapeño
- Pepper Jack cheese instead of Monterey Jack
Vegetable Version
Add thinly sliced:
- Mushrooms
- Bell peppers
- Zucchini
- Spinach
Extra-Creamy Version
Replace the whole milk with ½ cup heavy cream.
Nutrition Information
Approximate nutrition per serving
Based on 8 servings:
- Calories: 480
- Protein: 27 g
- Total Carbohydrates: 38 g
- Fiber: 4 g
- Net Carbohydrates: 34 g
- Total Fat: 25 g
- Saturated Fat: 12 g
- Cholesterol: 85 mg
- Sodium: 720 mg
- Sugar: 4 g
Nutrition is an estimate and will vary according to the ground beef, cheese, soup, and other brands used.
Frequently Asked Questions
Q: Can I use ground turkey instead of ground beef?
Yes. Ground turkey works well and makes the casserole leaner.
Q: Can I prepare this without cream of mushroom soup?
Yes. Use cream of chicken soup or make a homemade cream sauce with butter, flour, milk, mushrooms, salt, and pepper.
Q: Do I need to peel the potatoes?
No. Yukon Gold potatoes can be used with the skins on. Russet potatoes can also be peeled or left unpeeled after washing well.
Q: Can I make this ahead of time?
Yes. Cook the beef and prepare the sauce ahead of time. Store them separately in the refrigerator, then assemble and cook when ready.
Q: Can I freeze leftovers?
Yes, although potatoes can become slightly softer after freezing and thawing. Store cooled portions in airtight freezer-safe containers for up to 2 months.
Q: How do I store leftovers?
Refrigerate within 2 hours of cooking in an airtight container. Use within 3–4 days.
Q: How do I reheat it?
Reheat individual portions in the microwave, or cover and warm them in a 350°F (175°C) oven until heated through.
Q: Can I add more cheese?
Absolutely. For an extra-cheesy casserole, use up to 3 cups shredded cheese.
Q: What should I serve with it?
A simple green salad, steamed broccoli, roasted green beans, or a fresh cucumber salad pairs nicely with the rich casserole.
Q: Is this keto-friendly?
No. Regular potatoes are high in carbohydrates. For a lower-carb version, substitute thinly sliced cauliflower or turnips for the potatoes.