Homemade Crockpot Ground Beef and Potato Casserole Recipe
This homemade crockpot recipe features layered ground beef and sliced potatoes baked in a creamy mushroom sauce and topped with melted cheddar cheese. It’s a comforting, easy-to-make slow cooker meal perfect for hearty family dinners, with tender potatoes, savory beef, and creamy cheesy goodness.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Total Time: 3 hours 20 minutes to 4 hours 20 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Potatoes
- 6 large potatoes, peeled and sliced into 1/4-inch rounds
Beef Mixture
- 2.25 lb lean ground beef
Sauce
- 2 cans cream of mushroom soup (Campbell’s recommended)
- 1 cup milk
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
Topping
- 2 cups shredded cheddar cheese or cheddar blend (reserve 1/2 cup for final topping)
Instructions
- Prepare Potatoes: Peel and slice the potatoes into 1/4-inch rounds, ensuring uniform thickness for even cooking. Place the slices in a bowl of cold water to prevent browning and set aside.
- Brown the Beef: In a large skillet over medium-high heat, cook the ground beef, breaking it apart until fully browned and no longer pink, about 8-10 minutes. Drain excess fat thoroughly and set the beef aside.
- Make the Sauce: In a bowl, whisk together the cream of mushroom soup and milk until smooth. Add onion powder, garlic powder, salt, and freshly ground black pepper. Stir well to evenly distribute the seasonings.
- Layer Ingredients in Slow Cooker: Lightly spray the inside of the slow cooker with cooking spray. Drain the potato slices from the water. Begin layering with a layer of potato slices at the bottom, followed by a portion of browned ground beef, ladle some of the mushroom soup mixture over the beef, then sprinkle with shredded cheese. Repeat these layers until all ingredients are used, finishing with a generous layer of cheese, reserving about 1/2 cup for the top.
- Cook: Cover and cook on high for 3-4 hours until the potatoes are fork-tender. Start checking at 3 hours by piercing a potato slice at the bottom—the potato should break apart easily without resistance.
- Rest and Serve: Remove the lid and let the dish rest for a few minutes to allow the cheese topping to fully melt and set slightly. Gently stir to combine the layers, breaking up any large potato pieces if needed. Serve directly from the slow cooker or transfer to a serving dish.
Notes
- Use uniform potato slices to ensure even cooking throughout the dish.
- Cooking on high heat in the slow cooker prevents the potatoes from becoming mushy while ensuring they fully soften.
- For leaner ground beef, choose 90% lean or higher to reduce grease.
- You can substitute cream of mushroom soup with cream of celery or cream of chicken for a different flavor.
- Reserve some cheese for the final topping to achieve a golden melted finish.
- Resting after cooking helps the flavors meld and cheese firm up slightly for easier serving.
Keywords: ground beef, potatoes, crockpot recipe, slow cooker dinner, mushroom soup, cheesy potatoes, comfort food
