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Easy Crockpot Ground Beef and Potato Casserole Recipe

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A comforting, no-fuss slow cooker casserole with layers of tender potatoes, seasoned ground beef, and melted cheddar cheese. Perfect for busy weeknights, this set-it-and-forget-it meal delivers hearty, family-approved flavor with minimal cleanup.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon salt (plus more for the potatoes)
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 2½ pounds russet potatoes, peeled and sliced into ⅛-inch rounds
  • 1 cup beef broth (low-sodium)
  • 1 tablespoon Worcestershire sauce
  • 2 cups shredded sharp cheddar cheese (shredded from a block)
  • ½ cup sour cream (full-fat)
  • 2 tablespoons butter, cut into small pieces
  • 2 tablespoons fresh parsley or chives, chopped (for garnish)
  • Extra black pepper (for garnish)

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat into small crumbles, until browned and onion is translucent (6-8 minutes). Drain excess fat, leaving about 1 tablespoon. Add minced garlic, salt, pepper, smoked paprika, and dried thyme. Cook for 1 minute until fragrant. Remove from heat and set aside.
  2. Peel and slice the potatoes: While the beef browns, peel the potatoes and slice into ⅛-inch rounds. Place slices in a bowl of cold water to prevent browning.
  3. Mix the broth and Worcestershire: In a small bowl or measuring cup, stir together beef broth and Worcestershire sauce. Set aside.
  4. Layer the casserole: Start with a single layer of potato slices covering the bottom of a 6-quart slow cooker, overlapping slightly. Spread about one-third of the browned beef mixture over the potatoes. Sprinkle about one-third of the shredded cheese over the beef. Repeat layers two more times: potatoes, beef, cheese. End with a final layer of potatoes on top.
  5. Add the liquid and sour cream: Pour the beef broth mixture evenly over the top. Dollop the sour cream over the top in small spoonfuls (do not stir). Dot with butter pieces.
  6. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are fork-tender. Do not lift the lid during the first 3 hours.
  7. Add final cheese layer: About 30 minutes before serving, sprinkle remaining shredded cheese over the top. Cover and let melt. For a browned top, switch to warm and let sit for 15 minutes.
  8. Rest and serve: Turn off slow cooker and let casserole rest for 10-15 minutes before serving. Garnish with fresh parsley or chives and a crack of black pepper.

Notes

For best texture, slice potatoes uniformly (⅛-inch thick) and layer rather than dumping ingredients. Let casserole rest 10-15 minutes before serving to set. If watery after cooking, remove lid and cook on high uncovered for 20-30 minutes. Leftovers keep up to 4 days in the refrigerator or freeze for up to 3 months.

Nutrition

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

Find it online: https://morselora.com/easy-crockpot-ground-beef-and-potato-casserole-recipe/