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Easy Crockpot Ground Beef and Potato Casserole: Best Dinner

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This Easy Crockpot Ground Beef and Potato Casserole is a set-it-and-forget-it comfort food that requires almost no effort. With tender Yukon Gold potatoes, juicy ground beef, and a creamy sauce, it’s the perfect hands-off dinner for busy weeknights.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 pounds Yukon Gold potatoes, sliced into ¼-inch rounds
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded mozzarella
  • 1 can (10.5 oz) cream of mushroom soup
  • ½ cup sour cream (full-fat)
  • ½ cup milk (whole milk preferred)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried thyme (optional)
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Brown the ground beef: Heat a skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until no pink remains (6-8 minutes). Add the diced onion and minced garlic in the last 2 minutes. Drain excess fat, leaving about 1 tablespoon. Season with salt, pepper, and smoked paprika. Set aside.
  2. Prepare the creamy sauce: In a medium bowl, whisk together the cream of mushroom soup, sour cream, milk, Worcestershire sauce, and dried thyme until smooth. Taste and adjust salt if needed.
  3. Layer the potatoes: Spray the slow cooker insert with non-stick spray. Arrange one-third of the sliced potatoes in an even layer on the bottom, overlapping slightly.
  4. Add the beef layer: Spread half of the browned ground beef mixture evenly over the potatoes. Sprinkle with one-third of the shredded cheddar and mozzarella.
  5. Repeat the layers: Add another third of the potatoes, then the remaining beef, then another third of the cheese. Top with the final third of potatoes.
  6. Pour the sauce: Slowly pour the creamy sauce evenly over the top layer of potatoes. Gently press down with a spatula so the sauce seeps between the layers. Sprinkle the remaining cheese and Parmesan on top.
  7. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are fork-tender and edges are bubbly. Check at the 5-hour mark on low.
  8. Rest before serving: Turn off the slow cooker and let the casserole rest, uncovered, for 10-15 minutes. Garnish with fresh parsley.

Notes

Do not skip browning the beef for best flavor. Slice potatoes evenly (¼-inch thick) for even cooking. Let the casserole rest before serving to allow the sauce to thicken. For a dairy-free version, use dairy-free cheese, cream of mushroom soup, and sour cream substitute. For a low-carb option, replace potatoes with thinly sliced cauliflower and reduce cooking time to about 4 hours on low.

Nutrition

Keywords: crockpot ground beef and potato casserole, easy slow cooker dinner, ground beef casserole, potato casserole, comfort food, weeknight dinner

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