Description
A hearty and comforting casserole made with layers of ground beef, tender potatoes, and melted cheese, perfect for busy weeknights or family gatherings.
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 (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
- Begin by cooking the ground beef and chopped onion in a skillet over medium heat. Stir until the beef is browned with no pink remaining, about 5-7 minutes. Drain any excess fat.
- Wash and thinly slice the potatoes evenly (aim for about 1/8 inch thick).
- Layer half of the sliced potatoes in the crockpot, followed by half of the cooked beef and onion mixture, and a portion of shredded cheddar cheese. Repeat this layering process.
- Whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth, then pour it evenly over the layered ingredients.
- Cover the crockpot and cook on low for about 360-480 minutes, or until the potatoes are tender and the cheese is melted.
- Sprinkle the remaining shredded cheddar cheese on top about 15 minutes before serving to create a melty layer.
- Garnish with fresh parsley or chopped chives before serving.
Notes
For the best results, ensure even slicing of the potatoes. Feel free to customize with different cheeses or vegetables.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg