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Crock Pot Homestyle Ground Beef Casserole

Crock Pot homestyle ground beef casserole with tender, fork-sliced Yukon Gold potatoes, layered beef and corn, and a savory soup base. Cook low for 6–7 hours until the potatoes are soft, then melt sharp cheddar on top for a bubbly finish.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef browned and drained
potatoes
  • 4 Yukon Gold potatoes medium; thinly sliced
onion
  • 1 onion large; diced
garlic
  • 3 clove garlic minced
corn
  • 1 can (15 oz) corn drained
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
diced tomatoes
  • 1 can (14.5 oz) diced tomatoes
beef broth
  • 1 cup beef broth
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
smoked paprika
  • 0.5 tsp smoked paprika
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
sharp cheddar cheese
  • 2 cup shredded sharp cheddar cheese
fresh parsley
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a cast iron skillet over medium-high heat and cook the ground beef until browned, breaking it up as needed; drain excess fat when it looks no longer pink.
Mix the soup base
  1. Whisk together cream of mushroom soup, diced tomatoes, beef broth, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth and evenly combined, with no visible pockets of seasoning.
Layer the casserole
  1. Layer half the potato slices in the bottom of a greased Dutch oven, arranging them so they cover the base.
  2. Add a layer of half the onion over the potatoes, spreading it in an even layer so steam can reach the corners.
  3. Add a layer of half the browned beef, letting the meat cover most of the onion.
  4. Add a layer of half the corn, distributing it so it’s visible between potato edges.
  5. Pour half the soup mixture over the layers and cover as much surface as possible so the potatoes cook evenly.
  6. Repeat the layers with the remaining potato slices, onion, browned beef, corn, and soup mixture, finishing with the soup mixture on top.
Slow cook and melt cheese
  1. Cook on low for 6–7 hours, until the potatoes are fork-tender and the casserole looks thick and bubbling around the edges.
  2. Or cook on high for 3–4 hours, until the potatoes are fork-tender and the filling is actively hot.
  3. Sprinkle shredded sharp cheddar cheese over the top, then cover and cook on high for 10 minutes until melted and slightly browned at the surface.
Serve
  1. Garnish with fresh parsley for a bright green finish, then serve hot with a spoonful that shows distinct layers.

Notes

Pro tip: slice the Yukon Gold potatoes thin and fairly even so they turn tender at the same pace in the slow cooker. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently until hot throughout. Freezing is not ideal because potatoes can soften further, but you can freeze for up to 1–2 months if needed. Dietary swap: use reduced-sodium soup and broth to control salt without changing the layering method.