Description
A layered, cheesy slow-cooker casserole made with ground beef, sliced potatoes, and cheddar cheese, perfect for busy weeknights.
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
- Heat a skillet over medium. Add the ground beef and chopped onion. Cook, breaking the beef into pieces, until there is no pink and the onion is softened, about 5–7 minutes. Drain excess fat.
- Wash and thinly slice the potatoes to about 1/8 inch thickness.
- In the crockpot, arrange a single layer of half the potato slices. Season lightly with salt and pepper.
- Spoon half the cooked beef and onion mixture over the potato layer. Sprinkle with one-third of the shredded cheddar.
- Repeat: add the remaining potatoes, then the remaining beef, and another portion of cheese.
- In a small bowl, whisk together the cream of mushroom soup, milk, garlic powder, and a pinch more salt and pepper until smooth. Pour this evenly over the layered ingredients in the crockpot.
- Cover and cook on LOW for 6 to 8 hours, or until the potatoes are tender.
- About 15 minutes before serving, sprinkle the remaining shredded cheddar on top. Cover again so the cheese melts. Garnish with chopped parsley or chives before serving.
Notes
For variations, try adding spices for a Tex-Mex twist or substituting with vegetarian options.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American