Here in the country, a slow cooker full of something filling feels like a kitchen hug that lasts all afternoon. This five-ingredient potato stick casserole is one of those dishes that used to appear at church gatherings and harvest festivals across the Midwest, usually brought by someone’s aunt who “just threw it together.” It’s simple, filling, and uses ingredients many of us have on hand in the freezer and pantry. The potato sticks bake to a golden, crispy crust on a creamy, savory base, and the whole thing tastes like a comfort dish you reach for when the wind howls and the fields are empty. Someone can make this on a busy weekday when there’s more to do than time, or on a Sunday afternoon when you want the house to smell like dinner without having to hover over the stove. It’s a recipe that asks little of you and gives a lot in return.
This casserole is a meal in itself, but it truly stands out when you complement it with a few simple additions. A crisp green salad with a tangy vinaigrette cuts through the rich flavor and adds a touch of brightness. Butter-fried green beans or corn—fresh in summer or frozen in winter—perfectly complement the dish’s Midwestern flavor. If you’re feeding a large group, warm rolls or slice a loaf of crusty bread to mop up the creamy sauce. For a homey touch, serve it with applesauce or a simple fruit salad, just like at traditional church suppers, where there was always something savory, something sweet, and plenty of food to fill you up.
Potato casserole with 5 ingredients in a slow cooker
Ingredients
1 1/2 pounds ground beef (or ground pork, turkey, or a mix)
1 (10.5-ounce) can cream of mushroom soup (or cream of chicken soup)
1 cup grated cheddar cheese, divided
1/2 cup milk
1 (32-ounce) package frozen small potatoes
Salt and black pepper to taste (optional, but recommended)
1 (10.5-ounce) can cream of mushroom soup (or cream of chicken soup)
1 cup grated cheddar cheese, divided
1/2 cup milk
1 (32-ounce) package frozen small potatoes
Salt and black pepper to taste (optional, but recommended)
Tips
Brown the meat: In a large skillet over medium heat, cook the ground beef until browned throughout, breaking it up with a spoon as it cooks. Drain off any excess fat. Season lightly with salt and black pepper, if desired.
Prepare the cream sauce: In a medium bowl, whisk together the cream of mushroom soup, milk, and ½ cup grated cheddar cheese until combined. This creates a simple cream sauce that will retain its richness and flavor in the slow cooker.
Layer the meat and sauce: Lightly grease the inside of the slow cooker. Spread the browned ground beef evenly over the bottom. Pour the cream sauce mixture over the meat and gently spread to coat the entire surface.
Add potatoes: Arrange frozen potatoes in a single, even layer over the meat and sauce. There’s no need to thaw them first; they’ll cook beautifully right after freezing. Try to cover the entire surface to create a nice, even crust.
Slow Cooker: Cover the slow cooker with a lid. Cook on LOW for 5–6 hours or on HIGH for 3–4 hours, or until the potatoes are completely tender and the edges are bubbling. If your slow cooker tends to overheat, start checking the earlier end of the time range.
Add the remaining cheese: About 15 to 20 minutes before serving, sprinkle the remaining 1/2 cup grated cheddar cheese evenly over the tater tots. Cover again and let the cheese melt until gooey and bubbly.
Serving: When the cheese has melted and the casserole is hot and bubbling, turn off the slow cooker. Let it sit for about 5 minutes to settle, then transfer to bowls or plates. Serve warm.
Variations and Tips
To add some color and nutrition, you can add a cup or two of frozen mixed vegetables or peas and carrots to the browned meat, then add a cream sauce. This makes the dish more like a one-pot dish, in the style of many farm-to-table cooks who like to stretch a pound of meat. For a different flavor, swap the cream of mushroom soup for cream of chicken or cream of celery, or mix half and half for a more layered flavor. A handful of chopped onion can be browned with the meat to add sweetness and depth. For those who like a bolder texture, use pepper jack cheese instead of cheddar or add a few drops of hot sauce to the cream. You can also lighten the dish a bit by adding ground turkey and a reduced-fat soup, although the consistency will be slightly less substantial. If your slow cooker lid retains a lot of moisture and you want crispier potatoes, prop the lid up with a wooden spoon for the last 20-30 minutes of cooking to allow steam to escape. Leftovers can be reheated in a pan or oven, which will crisp them up again, making the dish just as delicious the next day as it was when you first lifted the lid.
