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Classic Potato and Ground Meat Casserole in a Slow Cooker

No oven? Bake your favorite dish in a slow cooker! This classic potato and ground meat casserole made in a slow cooker is an easy dinner. It delivers on flavor and stirs up pleasant, nostalgic memories — because it tastes just like the one... from childhood. It's simple to make, with the most ordinary ingredients that are always on hand. This is the kind of casserole that earns a permanent place in the family cookbook and never seems to get old.

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Classic potato casserole with minced meat in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 8 g
Fats 47 % 16 g
Carbohydrates 29 % 10 g
219 kcal
GI: 73 / 0 / 27
  • The pairing of potatoes and ground meat is about as good as it gets. So how do you make a delicious potato casserole using a slow cooker? Yes — even with no oven, casseroles absolutely belong on the menu! :) Here's the process: 1. Peel the onion, then chop it finely. 2. Pour vegetable oil into a small skillet and heat it well over medium heat. Once the oil is hot enough, add the chopped onion and fry it until translucent, stirring from time to time. 3. Add the ground meat to the onion in the pan and cook it through, stirring often. Salt it, sprinkle in dried spices suited to meat dishes, and mix again. Take the pan off the heat. 4. Wash the potatoes, then peel them and cut them in half. If they're large, cut them smaller. Put the cut potatoes in a medium pot, cover with water, and set it over high heat. Once the water boils, lower the heat a bit and cook the potatoes until tender; skim off the foam as you go and add salt. 5. Drain off nearly all the liquid from the cooked potatoes, add the butter, and mash the potatoes into a purée. It should come out thick, even a little dry. 6. In a separate bowl, combine the sour cream, eggs, and flour. Mix thoroughly, add salt and spices, and mix again. 7. Grease the slow cooker pot with vegetable oil, then layer everything in, smoothing and pressing down each layer: — first, half of the mashed potatoes on the bottom; — then the meat filling, which you pour the sour-cream sauce over; — grate the cheese on the medium side and scatter half of it over the sauce; — add the remaining mashed potatoes; — top the casserole with the rest of the grated cheese. 8. Set the pot into the slow cooker, close the lid, select the "Bake" setting, and set the time to 30 minutes. 9. When it beeps, leave the casserole inside for 15 minutes, then you can take it out. Serve right away, while it's hot. Enjoy!!!
  • Bear in mind that the cooking time and setting given in the recipe are approximate. Every slow cooker works differently, and even identical models from the same maker can have their quirks. Before you make a dish that's new to you in a slow cooker, read its manual carefully, then in practice start with dishes you already know before moving on to new ones, dialing in the setting and time to suit your own machine.
  • Any oil is good only up to a certain temperature — its smoke point, at which the oil starts to burn and forms toxic compounds, including carcinogens. For how to settle on a frying temperature and pick the best oil for frying — and which one is better left out entirely — read here.
  • Any cheese works for this dish: hard, semi-hard, or a soft one like mozzarella. The main thing is that it's tasty, good quality, free of milk-fat substitutes, and melts well.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Mature potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Jacket potatoes - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavl cheese - 361  kcal/100g
  • Altai cheese 50% fat - 356  kcal/100g
  • Sovietsky cheese - 400  kcal/100g
  • Steppe cheese - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appenzeller cheese 50% fat - 400  kcal/100g
  • Cheshire cheese 50% fat - 363  kcal/100g
  • Edam cheese 40% fat - 340  kcal/100g
  • Cheese with mushrooms 50% fat - 395  kcal/100g
  • Emmental cheese 45% fat - 420  kcal/100g
  • Gouda cheese 45% fat - 356  kcal/100g
  • Amadeus cheese - 364  kcal/100g
  • Dom Blanc cheese (semi-hard) - 360  kcal/100g
  • Lo Spalmino cheese - 61  kcal/100g
  • Etorki cheese (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Full-fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyère cheese - 396  kcal/100g
  • Fortified whole durum wheat flour - 333  kcal/100g
  • All-purpose whole durum wheat flour - 364  kcal/100g
  • Farina flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Unsalted table butter - 709  kcal/100g
  • Unsalted country butter - 661  kcal/100g
  • Salted country butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Mixed ground meat - 351  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Dried spices - 240  kcal/100g

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