Print

Creamy Crockpot Beef Potato Casserole

creamy crockpot beef potato casserole - featured image
Print Recipe

A rich, creamy, and comforting slow cooker casserole made with ground beef, frozen hashbrowns, and a cheesy sauce. Perfect for busy weeknights, this set-it-and-forget-it meal is budget-friendly and family-approved.

Ingredients

Scale
  • 1 lb lean ground beef (85/15 or 90/10)
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 30 oz frozen shredded hashbrowns
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup low-sodium beef broth
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1 splash Worcestershire sauce (optional)

Instructions

  1. Brown the beef and onions: Heat a large skillet over medium-high heat. Add ground beef and diced onion. Cook, breaking up the beef, until browned and onion is soft (6-8 minutes). Drain excess fat if needed. Add minced garlic and cook 1 minute until fragrant.
  2. Season the meat: Sprinkle cooked beef with salt, pepper, onion powder, garlic powder, and smoked paprika. Stir in Worcestershire sauce if using. Set aside.
  3. Prepare the creamy sauce: In a medium bowl, whisk together cream of mushroom soup, sour cream, and beef broth until smooth.
  4. Layer ingredients in the crockpot: Spread half of the frozen hashbrowns evenly in the bottom of a greased 6-quart slow cooker. Top with half of the beef mixture. Sprinkle 1/2 cup of shredded cheddar cheese over the beef. Repeat layers: remaining hashbrowns, remaining beef, and another 1/2 cup cheese. Pour the creamy sauce evenly over the top. Do not stir.
  5. Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  6. Add remaining cheese: About 30 minutes before serving, sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Cover and let melt until bubbly.
  7. Rest before serving: Turn off the slow cooker and let the casserole rest for 10 minutes to allow the sauce to thicken. Serve hot.

Notes

For best results, shred your own cheddar cheese from a block—it melts smoother than pre-shredded. Do not stir the layers after adding the sauce; this helps the potatoes cook evenly. If your casserole is watery, cook with the lid slightly ajar for the last 30 minutes. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot beef potato casserole, slow cooker casserole, ground beef casserole, hashbrown casserole, easy weeknight dinner, comfort food, creamy casserole

Find it online: https://prismtaste.com/creamy-crockpot-beef-potato-casserole-easy-recipe/