This Crock Pot Potato Pizza Casserole is a comforting, flavor-packed meal. Layers of seasoned, browned ground beef, thinly sliced potatoes, and an Italian-style tomato-cheese sauce, finished with melted mozzarella and parmesan, create a satisfying family favorite.
This Potato Pizza Bake comes from an old-fashioned handwritten recipe card that I’ve used for more than 25 years. It’s a reliable, adaptable recipe that works whether you need a simple weeknight dinner or a slow-cooked meal that fills the house with irresistible aromas.
We first enjoyed this dish at a friend’s home early in my marriage. Since then, it’s become one of those recipes I turn to when I want something hearty and easy. Traditionally it’s baked in the oven, but the slow-cooker version concentrates flavors and makes dinner effortless.
You can bake it in a 375°F oven for about an hour, tightly covered, or use a crock pot for a slow, hands-off finish. The crock pot method is the one I prefer and the one described below.
How to Make Potato Pizza Bake in the Crockpot
Ingredients needed for this potato pizza casserole recipe:
In addition to 1 1/2 pounds ground beef (not pictured), you will need the following:
- 1 1/2 pounds ground beef, browned and drained
- 4 cups thinly sliced potatoes (about 4 medium potatoes)
- 1 medium onion, diced
- 1 (10–11 oz) can cheddar cheese soup (condensed)
- 1 (15 oz) can tomato sauce
- 1 soup-can measure of milk (use the empty soup can for measurement)
- 1 tsp salt
- 1/8 tsp black pepper
- 1 tsp sugar
- 1/2 tsp dried oregano
- 1/2 cup grated Parmesan cheese (or dried Parmesan)
- 6 slices mozzarella cheese
Step-by-step instructions
1. Layer the potatoes and onion.
Place the thinly sliced potatoes in an even layer on the bottom of the crock pot. Scatter the diced onion over the potatoes.
2. Add the browned ground beef.
Brown the ground beef in a skillet, drain off excess fat, and spread the meat over the potatoes and onions.
3. Combine and pour the sauce.
In a bowl, mix the cheddar cheese soup, tomato sauce, milk, sugar, salt, pepper, oregano, and the 1/2 cup Parmesan (if using dried or grated). Pour this mixture evenly over the layered potatoes and meat.
4. Cook slowly until tender.
Cover the crock pot and cook on Low for 8 hours or High for 4 hours. I often start on High until the sauce bubbles, then switch to Low until dinner. If baking in the oven instead, cover tightly and bake at 375°F for about 1 hour.
5. Add the mozzarella and finish.
Remove the lid, sprinkle a little extra Parmesan if desired, and lay the mozzarella slices on top. Replace the lid and heat just until the mozzarella is melted. Serve hot.
Serves: About 10–12 generous portions, depending on serving size.
Tips and variations
- For a quicker weeknight version, use pre-cooked or frozen, thinly sliced potatoes, and reduce crock pot time accordingly—check for tenderness.
- Mix in a cup of sliced mushrooms, bell peppers, or chopped spinach for extra vegetables.
- Swap part of the ground beef for Italian sausage for a bolder flavor.
- If you like a crisp top, transfer the finished casserole to a baking dish and broil briefly to brown the cheese—watch carefully so it doesn’t burn.
- Make it vegetarian by substituting cooked diced tofu, tempeh, or a plant-based ground alternative for the meat.
To complement the irresistible aroma of this casserole, I like to have fresh bread ready—program a bread machine so the loaf finishes when dinner is served. A simple green salad on the side brightens the plate and balances the richness.
Other popular potato recipes
- Classic creamy potato salad with egg
- Scalloped potatoes made with mushroom soup
- Sausage-stuffed baked potatoes
- Old-fashioned potato soup (delicious with drop dumplings)
If you try this recipe, leave a note about any changes you made and what worked best for your family. Enjoy a cozy, flavorful meal with minimal fuss—this Crock Pot Potato Pizza Casserole is proof that simple ingredients can produce something special.
© Rita Joy