Crock Pot Ground Beef and Potato Casserole For Two

If you are looking for an easy to prepare dinner recipe that will leave you feeling full and satisfied (without a lot of effort) then you are going to love this Crock Pot Ground Beef and Potato Casserole recipe. Ground beef is topped with diced vegetables and slices of potatoes and then drenched in a creamy and cheesy sauce.

Once it cooks for a few hours in the slow cooker the potatoes become nice and tender. Then stir in some shredded cheese to tie the ingredients together.

When the cheese melts it is time to serve dinner. And believe me, with just one bite you will be shocked at how much flavor this simple casserole has.

Although, like many of my casserole recipes, this one can easily be customized to give you the exact taste that you are looking for. Below the list of ingredients I have included some common variations that I have used to make this dish over the years.

Each one gives a slightly different flavor profile, but they all taste amazing. So when you give this recipe a try, don’t be afraid to customize the ingredients to what you and your family prefer.

Ingredients That You Will Need

Ground beef – It is best to use lean ground beef in this recipe. I use 90/10 lean to fat ground beef and I don’t need to drain the meat once it browns. One less dish to wash, and it’s healthier for you!

Shallot – Instead of using a white or yellow onion, use a shallot instead. It has a milder flavor which allows the other flavors shine through in this Crock Pot Ground Beef and Potato Casserole.

Water – Water is used as part of the liquid to help the potatoes cook properly.

Russet potatoes – In order for this recipe to cook in 4 hours, it is best to use Russet Potatoes. They have a high starch content and will break down quickly when put in the crock pot. However do yourself a favor and peel the potatoes before slicing them. The peels have a rough texture that don’t pair well with the other ingredients.

Onion soup mix – You will need 1/2 packet of dry onion soup mix. If you buy it in a large canister, this equals out to about 1 heaping tablespoon.

Diced tomatoes – Use petite diced tomatoes if you can. This will make the tomatoes the perfect size for the casserole. You will need both the tomatoes and juice of a 1/2 standard size can. Use the other half to make my Easy Cheeseburger Casserole later in the week.

Frozen sweet corn – Although you can use just about any frozen vegetable, frozen sweet corn is preferred by my family.

Cream cheese – In order to make the casserole creamy use a couple of ounces from a block of cream cheese.

Shredded cheddar cheese – Once the casserole is hot and the potatoes are tender, stir in shredded cheddar cheese to tie everything together.

How To Make Crock Pot Ground Beef and Potato Casserole

• Start by browning the ground beef. Once at least half of the meat is no longer pink, add in the shallots and continue to cook until the beef is brown. (Drain if necessary)

• Place the beef and onion mixture in your crock pot that has been sprayed with non-stick cooking spray. You can also use a Crock Pot Cooking Liner if you prefer.

• Peel the potatoes and slice them into thin rounds. Place them on top of the meat and onion mixture.

• Pour in the water and sprinkle the onion soup mix on top.

• Add the tomatoes, the juice of the tomatoes, and corn to the crock pot. Stir until well incorporated.

• Push the potato slices down into the liquid as much as they can go. It is okay to have them at the top, you just want them to be somewhat pushed down in the liquid.

• Cover and cook on low power for 4 hours.

• Stir in the cream cheese and shredded cheese and let it cook for 1 more hour.

• Serve and enjoy!

Common Recipe Variations

Ground Beef – Use ground chicken, ground turkey or even plant based crumbles for a healthier alternative. For more flavor use ground mild or spicy sausage.

Potatoes – Although Russet potatoes are best to use because they will become tender in the amount of cook time in the recipe, you can also use other varieties of potatoes. Although the cook time may need to be adjusted depending on which type of potato that you use.

Vegetables – Use frozen peas in addition to corn. Or use the same frozen mixed vegetables that you use to make Chicken Pot Pie or Beef Vegetable Soup.

Cheese – Skip the cream cheese and use sour cream or Greek yogurt as the substitute. Or swap the shredded cheddar cheese for Mexican Blend, Italian Blend or Colby Jack cheese. I have even used Pepper Jack cheese when I make it for my friends who like spicy foods.

Crock Pot Ground Beef and Potato Casserole

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1/2 pound lean ground beef
• 1/2 shallot, diced
• 1/4 cup water
• 3/4 pounds Russet potatoes, peeled and sliced into quarter inch rounds
• 1/2 (1 oz) packet onion soup mix
• 1/2 (14.5 oz) can diced tomatoes, with juice
• 1/2 cup frozen sweet white corn
• 2 oz cream cheese
• 1/2 cup shredded cheddar cheese
• Salt and pepper, to taste

INSTRUCTIONS

Heat a skillet over medium high heat. Brown the ground beef until half way cooked. Then add in the shallots and continue to cook until the beef is no longer pink. Drain off excess grease if there is a pool of grease in the bottom of the skillet.

Add the beef to slow cooker. Stir in the water, potatoes, onion soup mix, tomatoes and corn until well incorporated. Be sure that the potatoes are submerged in the liquid as much as possible for even cooking.

Cover and cook on low power for 4 hours. Stir in the cream cheese and cook (covered) for one more hour on low power.

Remove the lid. Stir in the cheese until it melts and then add salt and pepper to taste.

Serve warm.

Enjoy! Mary

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