If you’re craving comfort food with minimal prep, this Cheesy Slow Cooker Beef and Potato Casserole is your answer! It’s a warm, hearty dish that’s perfect for cozy nights at home, quick weeknight dinners, or even potlucks. With just a handful of ingredients and the magic of your slow cooker, you’ll have a cheesy, beefy delight that’s sure to be a crowd-pleaser.
Why You’ll Love This Recipe
Super Easy: This recipe is practically foolproof! With a few steps and a slow cooker, you’re set for a meal that practically makes itself.
Comfort Food Classic: It’s loaded with cheese, potatoes, ground beef, and a creamy base that brings all the flavors together beautifully.
Family-Friendly: Even picky eaters will love this cheesy casserole. It’s great for kids and adults alike!
Flexible Ingredients: Use ground beef or sausage, chicken or beef broth – this recipe is versatile and forgiving. Perfect for those nights when you want to use what’s in your pantry.
Ingredients
1 pound ground beef or ground sausage, pre-cooked and drained
2 cups diced potatoes (any variety, but russet or Yukon Gold are ideal)
1 diced onion (medium-sized)
1 can (10.5 ounces) cream of mushroom soup
2 cups chicken or beef broth (depending on your preference)
1.5 cups uncooked macaroni noodles
1/2 cup sour cream
2.5 cups cheddar cheese (shredded, divided)
Salt and pepper to taste
Ingredient Tips
Ground Meat: Ground beef gives a classic flavor, but ground sausage adds a savory, spiced twist. Choose according to your preference or what you have on hand.
Potatoes: Diced potatoes add heartiness to the dish. Russet potatoes are perfect for a softer texture, while Yukon Gold will hold their shape better.
Cream of Mushroom Soup: This acts as a creamy binder. If you’re not a fan of mushrooms, feel free to substitute with cream of chicken or celery.
Cheddar Cheese: Go for sharp cheddar for a more intense flavor, or mix it up with Colby Jack or mozzarella for a melty, gooey texture.
Broth: Use chicken broth for a lighter taste, or beef broth for a richer, more robust flavor.
Instructions Outline
Step 1: Prepare Your Ingredients
- Brown the Ground Meat: In a saucepan, brown 1 pound of ground beef or sausage over medium heat until fully cooked. Drain any excess fat and set the meat aside.
- Dice the Vegetables: Dice 2 cups of potatoes and 1 medium onion. Aim for uniform sizes to ensure even cooking.
Step 2: Start the Slow Cooker
- Grease the Slow Cooker: Lightly grease the bottom and sides of your slow cooker to prevent sticking.
- Combine Ingredients: Add the browned meat, diced onion, diced potatoes, and the can of cream of mushroom soup to the slow cooker. Season with salt and pepper to taste. Stir well to combine.
- Cook on High: Set the slow cooker to high and cook for 3 hours. This will allow the potatoes to become tender and the flavors to meld.
Step 3: Add Pasta and Broth
- Add Broth and Pasta: After 3 hours, pour in 2 cups of chicken or beef broth and add 1.5 cups of uncooked macaroni noodles. Stir gently to distribute the pasta throughout the mixture.
- Cook for 30 Minutes: Cover and cook for an additional 30 minutes on high, or until the pasta is tender.
Step 4: Add Cheese and Sour Cream
- Stir in the Cheese and Sour Cream: After the pasta is cooked, stir in 2 cups of shredded cheddar cheese and 1/2 cup of sour cream until well combined. This will make the casserole creamy and rich.
- Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the casserole.
- Final Cook: Cover and cook for another 20 minutes on high, or until the cheese on top is melted and bubbly.
Step 5: Serve and Enjoy!
- Once the cheese is melted, give the casserole a quick stir to incorporate all the cheesy goodness.
- Serve hot, garnished with fresh parsley or chives if desired.
Serving Suggestions
Side Dish: Pair with a simple green salad or steamed vegetables like broccoli or green beans to balance the richness of the casserole.
Bread: Serve with crusty bread or garlic knots to soak up all the delicious creamy sauce.
Beverage: This dish pairs well with a cold glass of milk for the kids or a light, fruity red wine like a Pinot Noir for the adults.
Storage and Meal Prep Tips
Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place a portion in the microwave for 2-3 minutes or until warmed through. You can also reheat in the oven at 350°F for about 15-20 minutes.
Freezing: This casserole can be frozen! Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Variations
Vegetarian Version: Swap the ground beef for plant-based meat or cooked lentils, and use vegetable broth instead of chicken or beef broth.
Spicy Twist: Add a pinch of red pepper flakes or a diced jalapeño to the mix for some heat. Pepper jack cheese also adds a nice kick.
Mexican Style: Replace the cheddar with a mix of cheddar and Monterey Jack cheese. Add a can of diced tomatoes and green chilies for extra flavor.
Lower Carb Option: Swap out the potatoes for cauliflower florets and use a low-carb pasta option.
Final Note
This Cheesy Slow Cooker Beef and Potato Casserole is comfort food at its finest—simple, delicious, and adaptable. Whether you’re feeding a crowd or meal-prepping for the week, this recipe is sure to become a regular in your meal rotation. Feel free to experiment with ingredients to make it your own. Trust me, it’s a winner every time!
Cheesy Slow Cooker Beef and Potato Casserole
Ingredients
- 1 pound ground beef or ground sausage pre-cooked and drained
- 2 cups diced potatoes Russet or Yukon Gold
- 1 diced onion medium-sized
- 1 can cream of mushroom soup 10.5 ounces
- 2 cups chicken or beef broth
- 1.5 cups uncooked macaroni noodles
- 1/2 cup sour cream
- 2.5 cups cheddar cheese shredded, divided
- Salt and pepper to taste
Instructions
- In a saucepan over medium heat, cook the ground beef or sausage until browned. Drain excess fat and set aside.
- Grease the bottom and sides of your slow cooker. Add the browned meat, diced onion, diced potatoes, and cream of mushroom soup. Season with salt and pepper. Stir to combine.
- Set the slow cooker to high and cook for 3 hours.
- Pour in the chicken or beef broth and add the uncooked macaroni noodles. Stir gently. Cover and cook for an additional 30 minutes on high, or until pasta is tender.
- Add 2 cups of shredded cheddar cheese and 1/2 cup of sour cream to the mixture. Stir until well combined.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top. Cover and cook for another 20 minutes on high, or until the cheese is melted and bubbly.
- Serve hot, garnished with fresh parsley or chives if desired.
