italian beef and potato casserole - slow cooker

Name: Italian Beef and Potato Casserole - Slow Cooker
Prep time: 10 min
Cook time: 3 h
Yield: 4
Cuisine: American
Ingredients: 1 pound(s) lean (85/15 or 90/10) ground beef; 1 4.7 oz package(s) scalloped potatoes; 1 14.5 oz can(s) diced tomatoes; can also use diced tomatoes with basil, garlic and oregano, for extra flavor; 1 14 oz jar(s) pizza sauce (rao's or classico recommended); 1/2 cup(s) water; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) oregano leaves; 1/4 teaspoon(s) dried basil; 1/8 teaspoon(s) garlic powder; 1 cup(s) shredded mozzarella; 1/4 cup(s) shredded or grated parmesan, plus more for topping

1 Pinch

Alix E

The terminally messy desk, TX

Updated on Oct 3, 2023

This is an adaptation of a childhood favorite my mom used to make that's from a slow cooker classic cookbook: Mable Hoffman's Crockery Cookery from 1975. Unfortunately, this book is no longer in print. This dish tastes like lasagna (but without the pasta), is super easy, and is a picky kid-pleaser, to boot. I have updated the packaged food sizes from in the original cookbook and revised the cooking times. Some ingredients come in smaller packages now, and slow cookers are more efficient than they were in the 1970s, so less time is needed.

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prep time 10 Min

cook time 3 Hr

method Slow Cooker Crock Pot

yield 4 serving(s)

Ingredients

1 pound lean (85/15 or 90/10) ground beef
1 4.7 oz packages scalloped potatoes
1 14.5 oz cans diced tomatoes; can also use diced tomatoes with basil, garlic and oregano, for extra flavor
1 14 oz jars pizza sauce (rao's or classico recommended)
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon oregano leaves
1/4 teaspoon dried basil
1/8 teaspoon garlic powder
1 cup shredded mozzarella
1/4 cup shredded or grated parmesan, plus more for topping

How To Make italian beef and potato casserole - slow cooker

Step 1

Brown ground beef in skillet or slow cooker with browning unit. Drain fat.

Step 2

In slow cooker, combine beef with dry sauce mix from the package of scalloped potatoes, tomatoes, pizza sauce, water, salt, oregano, basil and garlic powder. Stir in dry potato slices.
Step 3

Cover and cook on low about 3 hours. Makes of slow cookers may vary in terms of cooking time; start checking at about 2 1/2 hours. Recipe is ready for next step when the potato slices are tender.
Step 4

Add mozzarella and parmesan cheese. Stir to combine. Cover and cook on high for about 10 minutes, stirring occasionally, or until cheese is melted.
Step 5

Serve. Top with additional grated or shredded Parmesan if desired.
Step 6

Note: I generally add more mozzarella, but we're all about the cheesy goodness!
Step 7

Note: I normally wouldn't share a recipe from a cookbook, but as mentioned, this cookbook is no longer in print (I use my mother's) and this recipe does not appear in Hoffman's revised and updated cookbook from the 1990s. The original recipe from the cookbook no longer works as written, either; due to the smaller package sizes available now as well as the greater efficiency of slow cookers, this recipe will burn if you use the original cooking times. However, it's so good, I wanted to share it, because I hate to see good, simple recipes lost! If you can ever find a copy of the 1975-1985 edition of Crockery Cookery in a used book store or on Amazon, it's well worth the investment, though you'll likely be as surprised as I was at how packaged food sizes and popular food tastes have changed over the years. Enjoy!
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