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
- Optional Garnishes: Fresh parsley or chopped chives
Instructions
- Brown the beef and onion: Cook the ground beef and chopped onion in a skillet over medium heat until the beef is browned and no pink remains, about 5-7 minutes. Drain excess fat.
- Prepare the potatoes: Wash and thinly slice the potatoes evenly (about 1/8 inch thick).
- Layer the ingredients: In the crockpot, layer half the potatoes first, then half the cooked beef and onion mixture, followed by a portion of shredded cheddar cheese. Repeat the layers.
- Mix and pour sauce: In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this evenly over the layered ingredients.
- Cook on low: Cover and cook the casserole on low for 6 to 8 hours, or until the potatoes are tender and the cheese is bubbly.
- Add finishing cheese and herbs: About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top. Cover again to melt the cheese. Garnish with fresh parsley or chopped chives if desired.
Notes
- Use lean ground beef to reduce excess grease.
- Slice potatoes evenly for consistent cooking.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg