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Cheesy Slow Cooker Ground Beef and Potato Casserole

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A creamy, cheesy, hearty casserole that cooks itself while you go about your day. This slow cooker ground beef and potato casserole is comfort food that actually delivers—hearty, cheesy, and satisfying in that deep, soul-warming way.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 blend)
  • 2 pounds (about 4 medium) russet potatoes, peeled and sliced into ⅛-inch rounds
  • 2 cups (200g) sharp cheddar cheese, shredded
  • 1 cup (100g) Monterey Jack cheese, shredded
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (10.5 oz / 298g) condensed cream of mushroom soup
  • ½ cup (120g) sour cream, full fat
  • ½ cup (120ml) whole milk
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper)
  • Fresh parsley for garnish (optional)

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink (6-8 minutes). Add the diced onion and minced garlic during the last 2 minutes of cooking. Drain off excess fat, leaving about 1 tablespoon. Season with a pinch of salt and pepper. Set aside.
  2. Prepare the potatoes: Peel the russet potatoes and slice into ⅛-inch thick rounds. Rinse the slices in cold water to remove excess starch, then pat dry with a clean kitchen towel.
  3. Make the creamy sauce: In a medium mixing bowl, whisk together the condensed cream of mushroom soup, sour cream, milk, smoked paprika, dried thyme, and a generous pinch of salt and pepper. Taste and adjust seasoning.
  4. Layer the casserole: Spread a thin layer of the creamy sauce (about ¼ cup) on the bottom of a 6-quart slow cooker. Add a layer of potato slices, overlapping slightly. Top with one-third of the browned ground beef mixture. Sprinkle with a generous handful of shredded cheddar and Monterey Jack cheese. Repeat layers (potatoes, beef, cheese) until all ingredients are used, ending with a final layer of potatoes. Pour remaining sauce over the top and sprinkle with remaining cheese.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. About 30 minutes before serving, remove the lid to let steam escape and allow the cheese to get slightly crispy.
  6. Rest before serving: Turn off the slow cooker and let the casserole rest for 10-15 minutes to set up.
  7. Garnish and serve: Sprinkle with fresh chopped parsley. Scoop into bowls and serve hot.

Notes

For best results, shred cheese from a block to avoid anti-caking agents. Let casserole rest before serving to thicken sauce. If casserole looks watery during cooking, give it a gentle stir. For a crispy top, broil the uncovered slow cooker insert for 2-3 minutes if broiler-safe.

Nutrition

Keywords: slow cooker casserole, ground beef casserole, potato casserole, cheesy casserole, comfort food, easy dinner, family meal

Find it online: https://junomeals.com/cheesy-slow-cooker-ground-beef-and-potato-casserole/