Description
A cozy, hands-off casserole made with layered beef, potatoes, and cheddar cheese, perfect for busy weeknights.
Ingredients
Scale
- 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 (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 ground beef and chopped onion. Cook until beef is browned, about 5–7 minutes. Drain excess fat.
- Wash potatoes and slice them evenly about 1/8 inch thick. Pat slices dry.
- Spray the crockpot lightly with cooking spray or rub with a little oil. Layer half the potato slices on the bottom.
- Spread half the cooked beef and onion over the potatoes. Sprinkle with one cup of cheddar. Repeat the layers.
- Whisk the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour over the layered ingredients.
- Cover and cook on low for 6 to 8 hours or on high for 3–4 hours until potatoes are tender.
- Sprinkle remaining cheddar on top about 10–15 minutes before serving. Garnish before serving.
Notes
For a slightly browned top, broil for 2–3 minutes after cooking. The casserole can be made ahead and reheated effectively.
- Prep Time: 30 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
Keywords: casserole, slow cooker, beef, potatoes, comfort food