Crockpot Cheesy Beef and Potato Casserole

Crockpot Cheesy Beef and Potato Casserole

This comforting crockpot casserole combines tender potatoes, seasoned ground beef, and melted cheddar cheese into one satisfying dish. Perfect for busy weeknights, this recipe does most of the work for you while you handle other tasks. The creamy sauce and crispy breadcrumb topping make it a family favorite that comes together with minimal effort.

Ingredients

• 2 pounds ground beef
• 4 large potatoes, peeled and diced
• 2 cups sharp cheddar cheese, shredded
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can cream of mushroom soup
• 1 cup beef broth
• 1 cup milk
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 cup breadcrumbs

Instructions

1. Brown the ground beef in a skillet over medium-high heat, breaking it apart as it cooks, about 5 to 7 minutes. Drain excess fat and set aside.
2. In your crockpot, combine the diced potatoes, onion, and garlic.
3. Add the browned beef, cream of mushroom soup, beef broth, and milk. Stir well.
4. Season with salt, pepper, and paprika. Mix thoroughly.
5. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until potatoes are tender.
6. Stir in the shredded cheddar cheese until melted and combined.
7. Mix butter with breadcrumbs and sprinkle over the top. Cover and let sit for 5 minutes before serving.

Practical Tips

Enhance the flavor: Use a combination of sharp cheddar and gruyere cheese for deeper taste, or add crispy bacon bits before serving for extra richness and texture.

Prep ahead: Brown the beef and dice your vegetables the night before. Store them separately in the refrigerator, then simply add everything to the crockpot in the morning for a true hands-off meal.

Prevent overcooking: Check the potatoes around the 5-hour mark on low heat. Crockpots vary in temperature, so you may need less time than the recipe suggests.

How to Store

This casserole keeps well in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stovetop over low heat, adding a splash of milk if the mixture seems dry. You can also freeze portions for up to 2 months, thawing overnight in the refrigerator before reheating.

Common Questions

Can I use red potatoes instead of russet potatoes? Yes, red potatoes work wonderfully and hold their shape better during the long cooking time, giving you a slightly different texture.

What if I don’t have cream of mushroom soup? Cream of chicken soup or cream of potato soup are excellent substitutes. You can also make a simple sauce by combining 2 tablespoons flour with the beef broth and milk.

Is this dish freezer-friendly? Absolutely. Freeze the casserole before adding the breadcrumb topping for best results. Add the butter and breadcrumb mixture after thawing and reheating.