Description
A comforting and hearty meal that comes together effortlessly in a crockpot.
Ingredients
Scale
- 1 lb ground beef (lean or regular)
- 4–5 medium russet or Yukon gold potatoes, thinly sliced (about ⅛ 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 black pepper, to taste
- Optional: fresh parsley or chopped chives for garnish
Instructions
- Start by heating a skillet over medium heat. Add the ground beef along with the chopped onion to the skillet. Cook for about 5–7 minutes, stirring occasionally, until the beef is browned and the onion becomes translucent. Ensure there’s no pink meat remaining; this step is crucial for flavor and safety. Once done, drain off any excess fat to keep the casserole from being greasy.
- While the beef is cooking, take the time to wash and slice your potatoes thinly into ⅛-inch pieces. You can use a mandoline slicer for even slices, which not only makes them look great but also helps them cook evenly. Set the sliced potatoes aside while you prepare to layer everything in the crockpot.
- In your crockpot, begin layering half of the sliced potatoes at the bottom. On top of the potatoes, evenly distribute half of the cooked beef and onion mixture, followed by a generous sprinkle of shredded cheddar cheese. Repeat this process with the remaining potatoes, beef, and additional cheese, creating beautiful layers that will look stunning once cooked.
- In a separate mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and black pepper until the mixture is smooth and well combined. This creamy sauce is what ties all the flavors together, so make sure it’s thoroughly mixed. Pour this mixture evenly over the layered ingredients in the crockpot, ensuring every piece is coated.
- Cover your crockpot and set it to cook on low for 6–8 hours. This slow cooking is what transforms the layers into a creamy, cheesy casserole, where the potatoes become fork-tender. If you’re short on time, you can opt for high heat; just adjust the cooking time accordingly.
- About 15 minutes before you’re ready to serve, sprinkle the remaining shredded cheddar cheese on top of the casserole. Cover it back up to allow the cheese to melt deliciously. Once melted and bubbly, it’s time to serve up your warm and inviting casserole. Consider garnishing with fresh parsley or chopped chives for that pop of color and flavor.
Notes
Leftovers can be frozen for up to 3 months, making it perfect for meal prep.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Category: Dinner
Nutrition
- Calories: 470 kcal
- Sodium: 800 mg
- Protein: 25 g