Description
A hearty and comforting casserole made with ground beef, potatoes, cheese, and a creamy sauce, perfect for busy days.
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
- Cook the ground beef and chopped onion in a skillet over medium heat for about 5-7 minutes until no pink remains. Drain any excess fat.
- Wash and thinly slice the potatoes evenly, about 1/8 inch thick.
- In the crockpot, layer half of the sliced potatoes, followed by half of the cooked beef and onion mixture, and a portion of shredded cheddar cheese. Repeat with remaining ingredients.
- In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour evenly over the layered ingredients in the crockpot.
- Cover and cook on low for 6 to 8 hours, checking for tenderness in the potatoes.
- About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top and cover the crockpot.
- Garnish with fresh parsley or chopped chives before serving.
Notes
Adjust the seasonings to your taste and feel free to add extra veggies like carrots or bell peppers for variation.