This Beefy Cheesy Crock Pot Potato Casserole is a great casserole for the whole family. Get your meat and potatoes all in one pot! It is SO good!
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How to Make Beefy Cheesy Potato Casserole in a Slow Cooker
Aunt Lou here.
Anyone else from (or live in now) a meat and potatoes house? This casserole fits the bill and is a delicious comfort food! It is easy to throw together too! You’re going to love it!
Beefy Cheesy Crock Pot Potato Casserole Notes:
- This recipe could easily be doubled and put in a larger crock pot if you need more servings
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
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- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
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Beefy Cheesy Crock Pot Potato Casserole Recipe
Beefy Cheesy Crock Pot Potato Casserole
This Beefy Cheesy Crock Pot Potato Casserole is a great casserole for the whole family. Get your meat and potatoes all in one pot!
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Servings: 4
Calories: 474kcal
Ingredients
- 1 lb ground beef cooked and drained
- 4 potatoes peeled and sliced
- 1/2 onion diced
- 7 slices American cheese torn into pieces
- 10.5 oz can cream of celery soup
Instructions
- Lightly spray your 2-quart crock pot with cooking spray
- Layer half of your beef in your crock pot
- Top with half of your potato slices and onion
- Place half of your cheese slice pieces on top
- Repeat layering
- Spread your soup over everything
- Cover and cook on low for 4-6 hours or on high for 2-3 hours (the potatoes should be tender and the cheese bubbly)
Notes
- This recipe could easily be doubled and put in a larger crock pot if you need more servings
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Calories: 474kcal | Carbohydrates: 34g | Protein: 38g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 115mg | Sodium: 1095mg | Potassium: 1414mg | Fiber: 6g | Sugar: 2g | Vitamin A: 557IU | Vitamin C: 25mg | Calcium: 485mg | Iron: 10mg
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I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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Was thinking of doing this with chicken mince & a can of condensed chicken soup…hopefully will turn out nice
Great idea Elaine! If you give it a try, let me know how it turns out!
~Aunt Lou
How would I transition this from a casserole into a soup? Doubling the amount of cream of celery, perhaps?
Hi Jessica!
I haven’t tried this as a soup, but am very interested in trying it out! I would probably add in some broth, more cheese and possibly another soup. If you give it a try, let me know how it goes!
Aunt Lou
Hi….this looks delicious. We are not a big fan of the sliced American cheese. Will it work with some shredded cheese? If so how much do you suggest we use? Thank you and have a great day!
Hi Susan!
I haven’t tried this with shredded cheese yet, but think it could work. I would start with a 1/2 cup to 1 cup depending on how cheesy you want it. I love cheese, so I would lean towards 1 cup. If you give it a try, let me know how it goes!
Aunt Lou
Hi Susan, I tried this today using a blend of about 1 cup grated old cheddar and 1/2 cup grated mozzarella instead of the cheese slices. It tasted great, but the cheese broke and the dish got super greasy. So, next time I make it, I’m going to use the sliced cheese. It was still a nice dish.