Description
A hearty, creamy, and comforting slow-cooked casserole layered with tender potatoes, seasoned beef, and melted cheese perfect for busy weeknights or cozy family dinners.
Ingredients
- 1 lb lean ground beef (browned and drained)
- 5 medium russet potatoes (thinly sliced)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 2 cups shredded cheddar cheese (divided)
- 1 small onion (diced)
- Salt and pepper (to taste)
- 1 tsp garlic powder (optional)
- Parsley (for garnish, optional)
Instructions
- Lightly grease the crockpot with cooking spray or butter.
- Arrange a layer of sliced potatoes on the bottom.
- Spoon half of the browned beef over the potatoes, then sprinkle with onions, salt, and pepper.
- Whisk together the soup and milk until smooth, and pour half over the beef and potatoes.
- Repeat with another layer of potatoes, beef, and remaining sauce.
- Top with half the cheese before cooking.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and bubbling.
- Sprinkle remaining cheese on top during the last 15 minutes to melt.
- Garnish with parsley and serve warm.
Notes
For best results, slice potatoes evenly and avoid overcooking. You can prepare it ahead of time and refrigerate overnight before cooking. Leftovers keep for up to 4 days or can be frozen for 3 months.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American