Slow Cooker Cheesy Beef and Potato Casserole

By Muhammad Faizan

Description

This hearty slow-cooker casserole layers tender potatoes, well-seasoned ground beef, melty cheddar cheese, and a creamy sauce that ties everything together. It’s comforting, rich, and exactly the kind of recipe that disappears fast at family dinners — hence the “everyone went back for thirds” guarantee!

Servings

6–8 servings

Prep & Cook Time

  • Prep: 15 minutes

  • Cook: 6–8 hours (low) or 3–4 hours (high)

  • Total: Up to 8 hours 15 min

Ingredients

For the Casserole

  • 1 ½ lb (680 g) ground beef

  • 1 medium yellow onion, diced

  • 3–4 cloves garlic, minced

  • 6 medium potatoes, thinly sliced (Yukon Gold or Russet)

  • 2 cups shredded cheddar cheese (divided)

  • 1 can (10.5 oz) cream of mushroom soup

  • 1 cup milk

  • ½ cup sour cream

  • 1 tsp paprika

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • Optional: ½ tsp smoked paprika for extra flavor

  • Optional: chopped parsley or green onions for garnish

Instructions

1. Brown the Beef

  • In a skillet, cook the ground beef over medium heat until browned.

  • Add onion and garlic; cook 2–3 minutes until softened.

  • Drain excess grease.

2. Mix the Sauce

In a bowl, whisk together:

  • Cream of mushroom soup

  • Milk

  • Sour cream

  • Paprika

  • Salt & pepper

  • Garlic powder & onion powder

3. Layer in the Slow Cooker

  • Lightly grease your slow cooker.

  • Add a layer of sliced potatoes.

  • Add ⅓ of the cooked beef mixture.

  • Drizzle some sauce over it.

  • Add a sprinkle of cheddar cheese.

  • Repeat layers, ending with cheese on top.

4. Cook

  • Low: 6–8 hours

  • High: 3–4 hours
    Potatoes should be fork-tender when done.

5. Serve

Let it sit for 10 minutes to firm up, sprinkle with parsley, and serve warm.

Notes

  • Using Yukon Gold potatoes gives a creamier texture and prevents mushiness.

  • You can replace the cream of mushroom soup with cream of chicken, cream of onion, or a homemade roux-based sauce.

  • Add frozen peas, corn, or diced bell peppers for a veggie boost.

Tips for Best Results

✔ Slice potatoes evenly so everything cooks uniformly.
✔ Don’t skip browning the beef — it adds deeper flavor and prevents greasiness.
✔ Use freshly grated cheddar for the smoothest melt (pre-shredded contains anti-caking agents).
✔ Let rest before serving so it thickens properly.
✔ Turn it into a full meal by serving with a crisp salad or steamed veggies.

Estimated Nutrition (per serving, 8 servings)

(This will vary based on ingredients used.)

  • Calories: ~430

  • Protein: 26g

  • Carbohydrates: 28g

  • Fat: 24g

  • Saturated Fat: 12g

  • Fiber: 3g

  • Sodium: 780mg

  • Sugars: 4g

Benefits

  • Budget-friendly: Uses simple pantry staples and inexpensive ingredients.

  • Hands-off cooking: Perfect for busy days — dump, layer, and let the slow cooker do the work.

  • Family-approved comfort food: Creamy, cheesy, and filling.

  • Easily customizable: Swap meats, veggies, or cheese varieties.

  • Great for leftovers: Tastes even better the next day.

Q & A

Q: Can I use ground turkey instead of beef?

Yes! Season a little more aggressively since turkey is milder.

Q: Do I have to peel the potatoes?

No — the skins add texture and nutrients. Peel only if preferred.

Q: Can I prep this the night before?

Yes. Assemble in the slow cooker insert, refrigerate overnight, and cook the next day. Allow the insert to come to room temperature before turning on the slow cooker.

Q: Can this be made dairy-free?

Use dairy-free cheese, dairy-free sour cream, and coconut milk or almond milk. Replace the soup with a dairy-free cream alternative.

Q: How can I make it spicy?

Add diced jalapeños, chili flakes, or use pepper jack cheese.

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