Description
A hands-off, layered casserole of seasoned ground beef, thinly sliced potatoes, creamy mushroom sauce, and melty cheddar, perfect for busy weeknights.
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
- Heat a skillet over medium. Add the ground beef and chopped onion. Cook until there’s no pink and the onion is softened, about 5–7 minutes. Drain any excess fat.
- Wash and thinly slice the potatoes to about 1/8 inch thickness.
- In the crockpot, arrange half the potato slices. Season lightly with salt and pepper.
- Spoon half the cooked beef and onion mixture over that potato layer. Sprinkle with one-third of the shredded cheddar.
- Repeat with another layer of remaining potatoes, then the rest of the beef, and another portion of cheese.
- Whisk together cream of mushroom soup, milk, garlic powder, and a pinch more salt and pepper until smooth. Pour this sauce over the layered ingredients in the crockpot.
- Cover and cook on LOW for 6 to 8 hours until the potatoes are fork-tender.
- About 15 minutes before serving, sprinkle the remaining cheddar on top, cover, and let melt.
- Garnish with chopped parsley or chives before serving.
Notes
Use low-sodium soup for a healthier option. Can substitute ground turkey or plant-based crumbles for a lighter dish.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American