Why You’ll Love Crock‑Pot Ground Beef and Hash Brown Dinner Recipe
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It’s incredibly easy to assemble — you just brown the meat and onions, layer everything in the slow cooker, and walk away.
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The combination of ground beef + hash browns + cheese + creamy soup hits rich, satisfying comfort food notes.
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It’s perfect for busy days when you want dinner ready without fussing in the kitchen.
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Leftovers reheat well and make for a great next‑day meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon vegetable oil
1½ pounds lean ground beef (85%‑90% lean)
1 medium onion, chopped
1 (0.87‑ounce) envelope brown gravy mix
1 (15‑ounce) can cream‑style corn
1½ cups shredded cheddar cheese, divided
1 (16‑ to 20‑ounce) package frozen hash browns, slightly thawed
Salt, to taste
Freshly ground pepper, to taste
1 (10¾‑ounce) can condensed cream of celery, mushroom, or chicken soup
½ cup evaporated milk
Directions
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Heat the vegetable oil in a large skillet over medium heat. Add the ground beef and chopped onion; cook, stirring, until the beef is no longer pink and the onion is slightly tender.
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Spoon the browned beef and onions into the bottom of a slow cooker (at least a 4‑quart size). Add the brown gravy mix and toss to combine.
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Pour the cream‑style corn over the beef mixture and sprinkle half of the shredded cheddar cheese on top.
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Add the hash browns, distributing them evenly, then season with salt and freshly ground pepper. Sprinkle the remaining shredded cheddar cheese over the hash browns.
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In a bowl, mix the condensed soup with the evaporated milk; taste and adjust seasoning with salt and pepper as needed. Spoon this soup mixture evenly over the hash browns and cheese.
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Cover and cook on low for 6 to 8 hours or on high for 3½ to 4½ hours, until the hash browns are tender and the casserole is heated through.
Servings and timing
Yields: 4 servings
Prep Time: ~15 minutes
Cook Time: 6 to 8 hours on low or 3½ to 4½ hours on high
Total Time: Approximately 6 hours 30 minutes using low heat
Variations
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Swap the cheddar cheese for Colby‑Jack, Monterey Jack, or a Mexican blend for a different flavor profile
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Omit the onion for a milder taste
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Use ground turkey or chicken for a lighter version
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Add chopped bell peppers, spinach, or frozen mixed vegetables for extra nutrition
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For a crispy top, broil the finished casserole in an oven-safe dish for 2–3 minutes
Storage/Reheating
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Storage: Let the casserole cool slightly, then store leftovers in an airtight container in the refrigerator for up to 3–4 days.
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Freezing: Freeze in sealed, labeled containers for up to 2 months. Note that hash browns may soften after thawing.
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Reheating: Reheat in the microwave for 2–3 minutes per portion or bake at 350°F (175°C) for 20–30 minutes until heated through. Thaw frozen portions overnight in the fridge before reheating.
FAQs
How do I know when the casserole is fully cooked?
The dish is done when the hash browns are tender, the cheese is melted, and everything is hot all the way through.
Can I use fresh hash browns instead of frozen?
Yes, refrigerated (fresh) hash browns work well. Avoid using frozen hash browns directly from the freezer, as they may release water and affect texture.
What if I don’t have evaporated milk?
You can substitute ¼ cup heavy cream mixed with ¼ cup regular milk for a similar richness and consistency.
Can I skip the condensed soup?
You can skip it, but you’ll need an alternative creamy base like sour cream or a homemade white sauce to maintain the desired texture.
Is it safe to leave the slow cooker on low for 8 hours?
Yes, it’s completely safe. Just make sure your slow cooker functions properly and the dish reaches a safe internal temperature.
Can I double the recipe for a larger group?
Yes, just use a 6- to 8-quart slow cooker and ensure ingredients are evenly layered. Cooking time may increase slightly.
Can I use ground turkey or veggie “meat” instead of ground beef?
Absolutely. Both ground turkey and plant-based meat alternatives work well. Just brown them as you would beef.
What can I serve alongside this casserole?
A simple green salad, roasted veggies, or fresh fruit are great complements to this rich and filling casserole.
How can I make the top layer crispier?
Transfer the cooked casserole to an oven-safe dish and broil for 2–3 minutes to crisp the cheese and hash browns. Watch closely to avoid burning.
What’s the best way to reheat leftovers for best texture?
For best results, reheat in a 350°F oven, covered, for 20–30 minutes. This helps maintain the texture better than microwaving.
Conclusion
This Crock-Pot ground beef and hash brown casserole delivers satisfying flavor with minimal prep. It’s a low-effort, high-comfort recipe that the whole family will love, with versatile ingredients and leftovers that taste just as good the next day. Whether you’re meal-prepping or serving a crowd, this dish makes dinnertime easy and delicious.
Crock‑Pot Ground Beef and Hash Brown Dinner
This Crock Pot ground beef recipe is an easy and convenient way to prepare a large batch of ground beef for use in various meals throughout the week. Perfect for meal prep, it allows for hands-free cooking with minimal effort.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: Serves 10
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Salt
Ingredients
- 3 to 5 pounds ground beef (or ground turkey)
- 1/2 cup water
Instructions
- Place the ground beef in the slow cooker, breaking it up into smaller chunks.
- Add 1/2 cup of water to help the meat cook evenly and prevent it from sticking.
- Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours.
- Stir occasionally, breaking up the meat further as it cooks.
- Once fully cooked and browned, drain the fat if desired.
- Use immediately in recipes or let it cool and store for future use.
Notes
- You can season the meat as desired depending on your intended use (e.g., taco seasoning, Italian herbs).
- Drained and cooled beef can be stored in airtight containers in the fridge for up to 4 days or frozen for up to 3 months.
- Great for bulk meal prep to save time during the week.
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 0g
- Sodium: 55mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 60mg
