Slow Cooker Ground Beef and Potato Casserole
A hearty one-pot slow cooker casserole that transforms ground beef, potatoes, and vegetables into comfort food with minimal effort. This version layers lean ground beef with thinly sliced potatoes, mushrooms, celery, onion, and carrots, bound together by a savory tomato soup and beef bouillon sauce. The long, gentle cooking on low heat for 8-10 hours allows flavors to meld while vegetables become tender and the beef infuses the broth with rich umami depth. Perfect for busy weeknights or meal prep, it requires only 15 minutes of preparation before the slow cooker handles the rest. The ketchup adds subtle sweetness that balances the savory elements, while the frozen vegetables option provides flexibility for what's in your freezer. Ideal for families seeking no-fuss dinners, this casserole serves as a complete meal in one dish, needing only bread or a simple salad alongside. The extended cooking time ensures all components cook evenly and absorb the flavorful broth.
Ingredients
- 1 ½ lbs ground beef, lean
- 3 medium potatoes, sliced thinly
- ½ cup mushrooms, sliced
- ½ cup celery, sliced
- 1 large onion, sliced thinly
- 3 carrots, sliced thinly
- 1 ½ cups frozen vegetables, mixed or as desiredfresh peas and green beans1.5 cups
reduce final cooking time by 1 hour on low
- 1 10 ml can tomato soupcream of mushroom soup1:1adds dairy
changes flavor profile significantly
- 2 teaspoons beef bouillon powderbeef broth0.5 cup broth + reduce water to 0 cup
liquid consistency remains similar
- ½ cup water
- ¼ cup ketchup
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Scramble fry ground beef until browned, then transfer to slow cooker.
- 2
Add potatoes, mushrooms, celery, onion, carrots, and frozen vegetables to slow cooker.
- 3
Whisk together tomato soup, ketchup, beef bouillon powder, salt, pepper, and water in a bowl.
- 4
Pour soup mixture into slow cooker and stir well.
- 5
Cover and cook on low for 8 to 10 hours, or on high for 4 hours.
Tips
Brown the ground beef thoroughly before adding to slow cooker to develop deep flavor and prevent a wet casserole. Pat the cooked beef dry with paper towels to remove excess moisture.
Slice potatoes uniformly thin so they cook evenly with other vegetables. If potatoes are cut thick, they may remain firm while other vegetables become mushy.
Stir the soup mixture thoroughly before adding to ensure bouillon powder dissolves completely and seasonings distribute evenly throughout the casserole.
Good to Know
Cover and refrigerate for up to 3 days. Reheat gently on stovetop over medium-low heat, adding water if needed to restore sauce consistency.
Assemble casserole in slow cooker insert up to 24 hours ahead. Store covered in refrigerator, then place insert directly into slow cooker base and cook as directed.
Serve hot directly from slow cooker or transfer to serving dish. Pair with crusty bread, dinner rolls, or a simple green salad. Suitable for family dinners and casual entertaining.
Common Mistakes
Do not skip browning the ground beef to avoid a greasy, underseasoned casserole with pale flavor.
Do not chop vegetables unevenly to avoid some pieces remaining undercooked while others become mushy.
Substitutions
reduce final cooking time by 1 hour on low
FAQ
Can I cook this on high instead of low?
Yes, cook on high for 4 hours instead of 8-10 hours on low. Check vegetables for tenderness at the 3-hour mark, as cooking time varies by slow cooker model. High heat may cause vegetables at the top to dry slightly.
What if I do not have beef bouillon powder?
Replace with 0.5 cup beef broth and reduce the water to 0 cup, or use 2 teaspoons of instant beef bouillon dissolved in 0.5 cup water. Taste and adjust salt accordingly, as broth adds sodium.
Can I freeze this casserole?
Yes, freeze cooked casserole in airtight containers for up to 3 months. Thaw overnight in refrigerator and reheat gently on stovetop or in slow cooker over low heat, adding water to restore sauce consistency if needed.