Description
This Homemade Crockpot Ground Beef and Potato casserole is a comforting and hearty one-pot meal perfect for easy weeknight dinners. Tender sliced potatoes are layered with seasoned lean ground beef, creamy mushroom soup, and melted cheddar cheese. Slow-cooked in the crockpot, the dish becomes rich, flavorful, and perfect for serving a family of four.
Ingredients
Scale
Potatoes
- 6 large potatoes, peeled and sliced into 1/4-inch rounds
Meat
- 2.25 lb lean ground beef
Other Ingredients
- 2 cans (about 10.5 oz each) 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
- 2 cups shredded cheddar cheese or cheddar blend
Instructions
- Prepare the potatoes: Peel 6 large potatoes and slice them into 1/4-inch thick rounds. Set aside.
- Cook the ground beef: In a skillet over medium heat, brown the lean ground beef until no longer pink. Drain excess grease to reduce fat content.
- Mix the sauce: In a bowl, combine 2 cans of cream of mushroom soup with 1 cup of milk, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, salt, and freshly ground black pepper to taste. Stir well to create a smooth sauce.
- Layer the ingredients: In the crockpot, place a layer of sliced potatoes at the bottom. Add half of the cooked ground beef over the potatoes, and then pour half of the mushroom soup mixture on top. Repeat the layers with the remaining potatoes, ground beef, and mushroom soup mixture.
- Cook: Cover the crockpot with the lid and cook on low for about 3 hours, or until the potatoes are tender and cooked through.
- Add cheese and finish: Sprinkle 2 cups of shredded cheddar cheese evenly over the top of the casserole. Cover and cook for an additional 10 minutes until the cheese melts completely.
- Serve: Once the cheese is melted and the dish is bubbly, turn off the crockpot and let it cool for a few minutes before serving. Enjoy this hearty comfort meal!
Notes
- Use lean ground beef to reduce excess grease and fat.
- You can substitute cream of mushroom soup with cream of celery or cream of chicken for slight flavor variations.
- For a thicker sauce, reduce the added milk slightly or add a tablespoon of flour mixed with water before cooking.
- Adding chopped onions or green peppers to the ground beef while browning can enhance flavor.
- This dish can be doubled to serve a larger crowd using a larger crockpot.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or oven.
