Slow Cooker Beef and Potato Casserole
This Slow Cooker Beef and Potato Casserole is a comforting and hearty meal perfect for busy weeknights. Tender beef, creamy potatoes, and savory seasonings combine in this easy-to-prepare casserole that the whole family will enjoy. Simply layer the ingredients in your slow cooker and let it work its magic!
Equipment
- Large skillet
- Spoon
- Slow cooker
- Cooking spray or slow cooker liner
- Large bowl
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
Ingredients
- 1.5 lbs ground beef
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 lbs potatoes, peeled and cubed
- ½ cup milk or beef broth
- ½ cup sour cream
- 1 tsp dried thyme
- ½ tsp garlic powder
- 1 cup shredded cheddar cheese
- Optional: chopped fresh parsley or green onions for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef, salt, and pepper. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook for another 2-3 minutes, until softened and fragrant.
- Spray your slow cooker with cooking spray or use a slow cooker liner.
- Place the browned ground beef mixture in the bottom of the slow cooker.
- In a large bowl, combine the cubed potatoes, cream of mushroom soup, milk (or broth), sour cream (if using), thyme, and garlic powder. Mix well to ensure the potatoes are evenly coated.
- Pour the potato mixture over the ground beef in the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
- During the last 30 minutes of cooking, sprinkle the shredded cheddar cheese over the top of the casserole.
- Cover and continue cooking until the cheese is melted and bubbly.
- Carefully remove the lid from the slow cooker.
- Garnish with chopped fresh parsley or green onions, if desired.
- Serve hot and enjoy!
Notes
For an extra layer of savory flavor, use beef broth instead of milk. Feel free to add other veggies such as diced carrots, celery, or frozen peas. Add a pinch of red pepper flakes for a little heat. Monterey Jack, Colby Jack, or a smoky Gouda can be used instead of cheddar cheese. Browning the beef adds a depth of flavor. Keep an eye on the potatoes to prevent overcooking. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, skillet, or slow cooker until heated through.