Description
A warm, hearty casserole featuring layers of ground beef, creamy potatoes, and cheese, perfect for busy weeknights or family gatherings.
Ingredients
- 1 lb ground beef (lean or regular)
- 4-5 medium russet or Yukon gold potatoes, thinly sliced (about 1/8 inch thick)
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese (sharp or mild), divided
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley or chopped chives for garnish
Instructions
- Brown the beef: In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and no pink remains, about 5-7 minutes. Drain excess fat.
- Prep the potatoes: Wash and thinly slice the potatoes evenly to ensure they cook uniformly.
- Layer the ingredients: In your crockpot, start with half the potatoes, followed by half the cooked beef and onion mixture, and a portion of shredded cheddar cheese. Repeat layering until all ingredients are used, finishing with cheese on top.
- Make the sauce: In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour evenly over the layered ingredients.
- Cook it low and slow: Cover the crockpot and cook on low for 6 to 8 hours, until potatoes are tender.
- Add final touches: About 15 minutes before serving, sprinkle remaining shredded cheese on top, cover to melt, and garnish with fresh parsley or chives, if desired.
Notes
For a lighter version, swap ground beef for turkey or chicken, and experiment with different cheeses or added vegetables.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American