Description
A comforting and hearty casserole combining ground beef, potatoes, and cheese, perfect for busy weeknights.
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
- In a skillet over medium heat, cook the ground beef and chopped onion together until the beef is no longer pink, about 5-7 minutes. Drain excess fat.
- Wash and thinly slice the potatoes evenly to about 1/8 inch thick.
- In your crockpot, layer half of the sliced potatoes, followed by half of the beef and onion mixture, and a portion of shredded cheese. Repeat with remaining ingredients.
- In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this mixture over the layers in the crockpot.
- Cover and cook on low for 6 to 8 hours or until potatoes are tender and cheese is melted.
- 15 minutes before serving, sprinkle remaining cheddar cheese on top. Garnish with parsley or chives before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: crockpot, casserole, beef, potatoes, cheese, easy recipe