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Crock Pot Homestyle Ground Beef Casserole

Crock pot homestyle ground beef casserole with tender, fork-tender potato layers and a melted sharp cheddar top. Slow-cooked beef, corn, and vegetables in a creamy mushroom tomato broth until hearty and sliceable.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Casserole base
  • 1.5 lb ground beef Browned and drained before layering.
  • 4 Yukon Gold potatoes Thinly sliced.
  • 1 onion Diced.
  • 3 garlic Minced.
  • 1 can (15 oz) corn Drained.
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup beef broth
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Topping & garnish
  • 2 cup shredded sharp cheddar cheese Sprinkle over the top to melt.
  • 1 fresh parsley For garnish.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown beef & mix sauce
  1. Heat a cast iron skillet over medium-high heat and brown the ground beef, stirring until cooked through, then drain excess fat.
  2. In a bowl, whisk together cream of mushroom soup, diced tomatoes, beef broth, garlic powder, onion powder, smoked paprika, salt, black pepper, and minced garlic until smooth.
Layer in slow cooker
  1. Grease a slow cooker/Dutch oven, then spread half the potato slices in the bottom.
  2. Add a layer of half the diced onion, half the browned beef, and half the drained corn.
  3. Pour half the soup mixture over the layered potatoes, beef, onion, and corn.
  4. Repeat with the remaining potato slices, onion, browned beef, corn, and the remaining soup mixture.
Slow cook & melt cheese
  1. Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the potatoes are fork-tender.
  2. Sprinkle the shredded sharp cheddar cheese over the top, cover, and cook on HIGH for 10 minutes until melted.
  3. Garnish with fresh parsley and serve.

Notes

Pro tip: slice potatoes uniformly so they finish fork-tender at the same time. Refrigerate leftovers in a sealed container up to 4 days; reheat in the microwave or on the stovetop with a splash of broth. Freezing is not recommended for best potato texture. For a lighter option, use reduced-fat cheddar and reduced-sodium cream of mushroom soup.