Description
A hearty slow cooker cheeseburger potato casserole combining layers of Yukon Gold potatoes, juicy ground beef, and a creamy cheddar sauce.
Ingredients
Meat
- 1 pound lean ground beef (80/20 for juiciness)
Potatoes
- 2 pounds Yukon Gold potatoes
Creamy Sauce
- 1 can condensed cheddar cheese soup
- 1 cup whole milk
- 1 cup sour cream
- 3 tablespoons ketchup
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
Cheeses
- 1 cup sharp cheddar cheese, shredded (plus more for topping)
- 1 cup mozzarella cheese, shredded
Vegetables
- 1 cup diced tomatoes
- 1 medium yellow onion (diced)
Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste kosher salt
- to taste ground black pepper
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
Preparation Steps
- Wash the Yukon Gold potatoes thoroughly under cold running water, slice into thin rounds, and soak in cold water.
- Finely dice the yellow onion and mince the garlic.
- In a skillet, heat oil, add ground beef, and cook until browned.
- Add diced onion to the skillet and cook until soft, then add minced garlic.
- Season the beef mixture with smoked paprika, garlic powder, onion powder, salt, and pepper. Drain any excess grease.
- In a mixing bowl, combine cheddar cheese soup, sour cream, milk, ketchup, mustard, and Worcestershire sauce until smooth.
- Layer potatoes, beef mixture, diced tomatoes, and sauce in the slow cooker. Repeat layers, finishing with sauce.
- Cover and cook on LOW for 5 to 6 hours until potatoes are tender.
- Sprinkle remaining cheese on top and cook on LOW for an additional 15 to 20 minutes until melted.
- Remove the lid, let rest for 10 minutes, and garnish with parsley before serving.
Notes
Store leftovers in airtight containers; refrigeration lasts up to 3-4 days, while frozen portions can last up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Cuisine: American