Description
A hearty slow cooker dish featuring layers of potatoes, ground beef, cheese, and seasonings for an easy family meal.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and sliced
- 1 pound ground beef
- 1 medium onion, diced
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup milk
- Optional: 1 cup frozen corn or green beans for added veggies
Instructions
- Brown the ground beef in a skillet over medium heat until no longer pink; drain excess fat and set aside.
- In a large bowl, mix the cream of mushroom soup, sour cream, garlic powder, salt, pepper, and milk until well combined.
- Layer half of the sliced potatoes in the bottom of the slow cooker.
- Add a layer of half the cooked ground beef and half the diced onion on top of the potatoes.
- Pour half of the soup mixture over the layers and sprinkle with half of the shredded cheese.
- Repeat the layers with the remaining potatoes, ground beef, onion, soup mixture, and cheese.
- Cover and cook on low for 6-8 hours, or until the potatoes are tender.
- Stir gently before serving, and garnish with additional cheese if desired.
Notes
This casserole is perfect for busy weeknights; make sure to use a 6-quart slow cooker for even cooking. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 20g