There’s something special about Slow Cooker Beef and Potato Casserole—it’s simple, hearty, and feels like a warm hug in a bowl. This recipe takes classic ingredients and lets the slow cooker work its magic, blending ground beef, tender potatoes, and fresh veggies until they’re full of rich, savory flavor. Whether for a busy weeknight or a laid-back weekend meal, Slow Cooker Beef and Potato Casserole is a satisfying dish that keeps you coming back for more. Just set, forget, and enjoy a timeless comfort meal.
Why You’ll Love This Recipe
- Budget-Friendly: Uses simple, affordable ingredients for maximum flavor.
- Convenient: A true “set-it-and-forget-it” recipe that requires minimal prep time.
- Perfect for Leftovers: This casserole tastes even better the next day as the flavors continue to meld together.
- Kid-Friendly: With potatoes, cheese, and beef, this dish has all the makings of a family favorite.
Ingredients You’ll Need
Main Ingredients:
- Ground Beef: 1 pound of lean ground beef. If preferred, ground turkey or plant-based crumbles work well as substitutes.
- Potatoes: 3-4 medium potatoes, sliced thinly (Yukon Gold or Russets hold up nicely during slow cooking).
- Onion: 1 medium onion, finely chopped for depth of flavor.
- Carrots: 2 carrots, peeled and thinly sliced. These add a touch of sweetness and color.
- Green Bell Pepper: 1, diced, for a bit of added flavor and crunch.
- Garlic: 2 cloves, minced, for a subtle but essential flavor boost.
- Beef Broth: 1 cup, keeps the casserole moist and infuses everything with rich flavor.
- Cheddar Cheese: 1 ½ cups, shredded. This is added at the end to create a cheesy, melty topping.
Seasonings:
- Salt and Pepper: To taste.
- Dried Thyme: ½ teaspoon, adds a touch of earthiness.
- Paprika: ½ teaspoon, for warmth and a slight smoky flavor.
How to Make Slow Cooker Beef and Potato Casserole
Step-By-Step Instructions
- Prep the Vegetables: Wash and thinly slice the potatoes (no need to peel if using Yukon Gold). Dice the onion, slice the carrots, and chop the green bell pepper. Mince the garlic.
- Brown the Beef: In a skillet over medium heat, add a drizzle of olive oil. Brown the ground beef until fully cooked, then drain any excess fat. Season with a pinch of salt and pepper to taste.
- Layer the Ingredients: In your slow cooker, start with a layer of half the sliced potatoes, followed by half the browned ground beef. Add a layer of onion, carrots, green bell pepper, garlic, and a sprinkle of thyme and paprika. Repeat the layers with the remaining potatoes, beef, and vegetables. This layering helps the flavors distribute evenly as the casserole cooks.
- Add the Broth: Pour the beef broth evenly over the layered ingredients. This will add moisture and help the casserole cook evenly.
- Slow Cook: Cover the slow cooker and set it on low for 6-7 hours or on high for 3-4 hours. The casserole is ready when the potatoes are tender and the flavors have melded together.
- Add the Cheese: About 20-30 minutes before the cooking time is up, sprinkle the shredded cheddar cheese over the top. Cover again and allow the cheese to melt completely.
- Serve and Enjoy: Once the cheese is melted and bubbly, scoop the casserole into bowls and enjoy!
Cooking Tips
- Keep Potato Slices Thin: Thinly sliced potatoes cook more evenly and become tender throughout. Aim for about 1/8-inch thick slices.
- Add Seasoning in Layers: Adding a pinch of salt, pepper, and seasonings in each layer brings out the best flavor in every bite.
- Cheese Variations: While cheddar is classic, feel free to experiment with Monterey Jack, mozzarella, or even a blend of cheeses for different flavor profiles.
Helpful Tips
- Choose Starchy Potatoes: Yukon Gold and Russets are ideal, as they hold up well during slow cooking and create a creamy texture. Waxier varieties, like red potatoes, are likely to remain too firm.
- Prevent Overcrowding: Ensure ingredients are evenly distributed in layers. Crowding can lead to uneven cooking, with some parts undercooked and others too soft.
- Broth Alternatives: Substitute beef broth with vegetable broth if you’re making a vegetarian version with plant-based crumbles instead of beef.
Details
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (on low) or 3-4 hours (on high)
- Total Time: 6-8 hours
- Yield: 4-6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American Comfort Food
- Diet: Gluten-Free (if beef broth is gluten-free)
Nutritional Information (per serving)
- Calories: ~350 kcal
- Protein: 20g
- Carbohydrates: 30g
- Fat: 15g
Frequently Asked Questions
Can I use different vegetables in this casserole?
Yes! Mushrooms, zucchini, or even green beans make excellent additions or substitutions if you’d like to switch up the flavors.
Can I use a different type of cheese?
Absolutely. Monterey Jack, mozzarella, or even a smoked gouda can add a unique twist to the casserole.
Can I make this casserole ahead of time?
Yes, you can layer the ingredients in the slow cooker the night before and store it in the fridge. Start cooking it in the morning for an effortless dinner that’s ready in the evening.
Storage Instructions
To Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F until heated through.
To Freeze: This casserole freezes well! Once cooled, transfer to a freezer-safe container and freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight, then reheat in the oven or microwave until warmed.
Related Recipes
If you loved this cozy casserole, check out these other comforting and budget-friendly recipes:
Conclusion
This Slow Cooker Beef and Potato Casserole brings classic comfort and simplicity together for an unbeatable, family-friendly meal. Perfect for busy days, meal prepping, or whenever you crave something warm and filling, this casserole has all the makings of a go-to recipe you’ll want to make time and again. Enjoy your cozy, satisfying creation with minimal effort and maximum flavor!
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Slow Cooker Beef and Potato Casserole
Description
This Slow Cooker Beef and Potato Casserole is all about bringing comfort to your dinner table with ease. Picture tender slices of potato layered with seasoned ground beef, carrots, and peppers, all topped with a blanket of gooey, melted cheese. With everything coming together slowly, each layer soaks up rich, savory flavors that make every bite satisfying.
Ingredients
Main Ingredients:
- Ground Beef: 1 pound of lean ground beef. If preferred, ground turkey or plant-based crumbles work well as substitutes.
- Potatoes: 3-4 medium potatoes, sliced thinly (Yukon Gold or Russets hold up nicely during slow cooking).
- Onion: 1 medium onion, finely chopped for depth of flavor.
- Carrots: 2 carrots, peeled and thinly sliced. These add a touch of sweetness and color.
- Green Bell Pepper: 1, diced, for a bit of added flavor and crunch.
- Garlic: 2 cloves, minced, for a subtle but essential flavor boost.
- Beef Broth: 1 cup, keeps the casserole moist and infuses everything with rich flavor.
- Cheddar Cheese: 1 ½ cups, shredded. This is added at the end to create a cheesy, melty topping.
Seasonings:
- Salt and Pepper: To taste.
- Dried Thyme: ½ teaspoon, adds a touch of earthiness.
- Paprika: ½ teaspoon, for warmth and a slight smoky flavor.
Instructions
- Prep the Vegetables: Wash and thinly slice the potatoes (no need to peel if using Yukon Gold). Dice the onion, slice the carrots, and chop the green bell pepper. Mince the garlic.
- Brown the Beef: In a skillet over medium heat, add a drizzle of olive oil. Brown the ground beef until fully cooked, then drain any excess fat. Season with a pinch of salt and pepper to taste.
- Layer the Ingredients: In your slow cooker, start with a layer of half the sliced potatoes, followed by half the browned ground beef. Add a layer of onion, carrots, green bell pepper, garlic, and a sprinkle of thyme and paprika. Repeat the layers with the remaining potatoes, beef, and vegetables. This layering helps the flavors distribute evenly as the casserole cooks.
- Add the Broth: Pour the beef broth evenly over the layered ingredients. This will add moisture and help the casserole cook evenly.
- Slow Cook: Cover the slow cooker and set it on low for 6-7 hours or on high for 3-4 hours. The casserole is ready when the potatoes are tender and the flavors have melded together.
- Add the Cheese: About 20-30 minutes before the cooking time is up, sprinkle the shredded cheddar cheese over the top. Cover again and allow the cheese to melt completely.
- Serve and Enjoy: Once the cheese is melted and bubbly, scoop the casserole into bowls and enjoy!
Notes
- Broth Choice: Beef broth adds depth, but vegetable broth works well if you’re swapping out ground beef for a vegetarian option.
- Layering is Key: For even cooking and optimal flavor, make sure to layer the ingredients as directed. This allows each component to cook to the right texture without becoming too mushy.
- Cheese Timing: Add cheese in the last 20-30 minutes of cooking so it melts perfectly without becoming too oily.
- Make-Ahead Tip: Assemble the casserole in the slow cooker, store it in the fridge overnight, and start cooking in the morning for an easy dinner.