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Slow cooker cheesy ground beef casserole

Slow Cooker Cheesy Ground Beef Casserole

I absolutely love this casserole. So much that it actually started it’s life as a traditional oven cooked recipe. But when the weather began to get warmer and I started wanting to use my oven less and less, I began to wonder if this recipe would work in the slow cooker . So I figured….let’s try it and see what happens! I also made this as a freezer meal and it really worked well.  So now this has been added to my summer slow cooker recipe rotation. And I’ll share one little secret…..I always add more cheese than the recipe calls for! I just can’t help myself!

Slow Cooker Cheesy Ground Beef and Potato Casserole
 
Prep time
Cook time
Total time
 
Serves: 6-8 servings
Ingredients
  • 1 lb ground beef, pasture raised, browned
  • 1 cup onion, finely chopped and divided
  • 1½ cups cream of mushroom soup
  • 3 cups yukon gold potatoes, finely diced
  • 8 oz. cheddar cheese, shredded
  • ¼ cup green pepper, chopped
  • ⅛ tsp ground black pepper
Instructions
  1. Add the potatoes, onions and green pepper to the bottom of your slow cooker.
  2. In a medium bowl, mix the browned ground beef, cream of mushroom soup and black pepper.
  3. Pour the ground beef mixture over the potatoes, onions and green pepper.
  4. Cook on low for 7-8 hours.
  5. 30 minutes before end of cooking time, sprinkle shredded cheese over top to melt.
  6. Enjoy!
Slow Cooker Cheesy Ground Beef Casserole
 
Ingredients
  • 1 lb ground beef, pasture raised, browned
  • 1 cup onion, finely chopped and divided
  • 1½ cups cream of mushroom soup
  • 3 cups yukon gold potatoes, finely diced
  • 8 oz. cheddar cheese, shredded
  • ¼ cup green pepper, chopped
  • ⅛ tsp ground black pepper
Instructions
  1. In a one gallon freezer bag, put the potatoes, onions and green pepper.
  2. In a second bag put all other ingredients, except cheese.
  3. When ready to cook Add the potatoes, onions and green pepper to the bottom of your slow cooker.
  4. Put the ground beef mixture over the potatoes, onions and green pepper.
  5. Cook on low for 7-8 hours.
  6. 30 minutes before end of cooking time, sprinkle shredded cheese over top to melt.
  7. Enjoy!
Notes
I recommend blanching the potatoes before freezing.
I also recommend thawing both bags before adding to slow cooker. I just put them in the fridge the night before.

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