Description
An easy and comforting dish combining ground beef and potatoes, perfect for busy days.
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
- Cook the ground beef and chopped onion in a skillet over medium heat until the beef is browned and no pink remains, about 5-7 minutes. Drain excess fat to avoid greasiness.
- Wash and thinly slice the potatoes evenly (about 1/8 inch thick) to ensure even cooking without mushiness.
- In the crockpot, layer half the potatoes first, then half the cooked beef and onion mixture, followed by a portion of shredded cheddar cheese. Repeat the layers with the remaining potatoes, beef, and some cheese.
- In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this evenly over the layered ingredients in the crockpot to add creaminess and moisture.
- Cover and cook the casserole on low for 360 to 480 minutes, or until the potatoes are tender and the cheese has melted and is bubbly.
- About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top of the casserole. Cover again to melt the cheese. Garnish with fresh parsley or chopped chives if desired before serving.
Notes
For a lighter version, substitute ground turkey for the beef and use low-fat cream of mushroom soup. Consider adding other vegetables for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American