Ingredients
1 ½ pounds lean ground beef
5 medium russet potatoes, thinly sliced
1 small onion, finely chopped
1 can (10.5 oz) cream of mushroom soup
½ cup milk
1 cup shredded cheddar cheese
1 teaspoon garlic powder
Salt and pepper to taste
Optional: chopped parsley or chives for garnish
Instructions
1. Brown the ground beef in a skillet over medium heat; drain excess fat.
2. In a small bowl, mix the cream of mushroom soup and milk until smooth.
3. Lightly grease your crockpot. Add a layer of sliced potatoes, followed by onions, beef, cheese, and sauce. Repeat layers, ending with cheese on top.
4. Cover and cook on low for 6–7 hours or on high for 3–4 hours until potatoes are tender.
5. Serve warm, garnished with parsley or chives.
Notes
This slow-cooked casserole can be prepped ahead and stored in the refrigerator overnight before cooking.
For a twist, mix cheddar and mozzarella or add corn for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg