Go Back

Crock Pot Homestyle Ground Beef Casserole

Crock Pot homestyle ground beef casserole with thinly sliced Yukon Gold potatoes, layered seasoned beef and vegetables, and a melty sharp cheddar finish. Slow-cooked until the potatoes are fork-tender, then topped and warmed just long enough to melt the cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and vegetables
  • 1.5 lb ground beef browned and drained
  • 4 Yukon Gold potatoes thinly sliced
  • 1 onion diced
  • 3 garlic minced
  • 1 can (15 oz) corn drained
Sauce and seasonings
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup beef broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Topping and garnish
  • 2 cup shredded sharp cheddar cheese
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef and make the sauce
  1. Brown the ground beef in a skillet until no longer pink, then drain excess fat and return the beef to the skillet.
  2. Whisk together the cream of mushroom soup, diced tomatoes, beef broth, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
Layer and slow-cook
  1. Grease a slow cooker, then place half the potato slices in the bottom in an even layer.
  2. Add a layer of half the onion, half the browned beef, and half the corn over the potatoes.
  3. Pour half the soup mixture over the layers so the top is well coated.
  4. Repeat with the remaining potato slices, onion, beef, corn, and the remaining soup mixture.
  5. Cook on low for 6–7 hours (or high for 3–4 hours) until the potatoes are fork-tender and the casserole looks thick and bubbly at the edges.
Melt the cheese and serve
  1. Sprinkle the shredded sharp cheddar cheese over the top, cover, and cook on high for 10 minutes until the cheese is fully melted and slightly golden in spots.
  2. Garnish with fresh parsley and serve hot.

Notes

For even cooking, keep the potato slices thin and try to use the full slow-cooker time without lifting the lid. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the microwave or on the stovetop until steaming. Freezing is not recommended because the potatoes may soften further. For a lighter option, use reduced-fat cheddar and a reduced-sodium cream of mushroom soup (check the salt amount) to cut sodium without changing the layering method.