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Crowd-Pleasing Crockpot Ground Beef and Potato Casserole

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A comforting, easy-to-make casserole with ground beef, potatoes, and cheese, slow-cooked to perfection in a crockpot. Perfect for feeding a crowd with minimal effort.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 3 pounds Yukon Gold potatoes, sliced 1/4-inch thick
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (optional, for garnish)
  • Additional shredded cheese for garnish (optional)

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat for 5-7 minutes until no longer pink. Add diced onion and cook 2-3 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant. Remove from heat.
  2. Wash and slice potatoes into 1/4-inch thick rounds. Set aside in a bowl of cold water to prevent browning.
  3. In a small bowl, combine cream of mushroom soup, beef broth, Worcestershire sauce, smoked paprika, dried thyme, garlic powder, salt, and pepper. Stir until smooth.
  4. Layer the casserole in a 6-quart or larger slow cooker: spread 1/3 of the beef mixture on the bottom, top with a layer of potato slices, pour 1/3 of the sauce over potatoes, and sprinkle with 1/3 of the cheddar and Parmesan. Repeat layers two more times, ending with a final layer of potatoes and any remaining sauce. Reserve about 1/2 cup of cheese for later.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours. About 30 minutes before serving, sprinkle reserved cheese on top, cover, and let melt. Potatoes are done when a fork slides through easily.
  6. Turn off the crockpot and let rest for 10 minutes before serving. Garnish with fresh parsley if desired. Serve hot.

Notes

For best results, use Yukon Gold potatoes and slice them uniformly 1/4-inch thick. Do not lift the lid during cooking to maintain even heat. The casserole can be prepared the night before by browning the beef, slicing potatoes (store in water in the fridge), and mixing the sauce. Layer in the morning and cook. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot, ground beef, potato casserole, slow cooker, comfort food, easy dinner, crowd-pleasing

Find it online: https://ovenmila.com/crowd-pleasing-crockpot-ground-beef-and-potato-casserole/