Description
A hearty, family-friendly casserole made in the slow cooker with layers of seasoned ground beef, tender potatoes, creamy mushroom sauce, and melted cheese. Perfect for busy weeknights or comforting weekend dinners.
Ingredients
1 lb (450 g) ground beef (80/20 lean-to-fat ratio recommended)
4–5 medium Yukon Gold or Russet potatoes, thinly sliced (about 1/8 inch)
1 can (10.5 oz / 300 g) cream of mushroom soup
1/2 cup (120 ml) milk or cream
1–1 1/2 cups (120–180 g) shredded cheddar cheese (or Colby Jack/Mozzarella)
1 small onion, finely chopped
1 clove garlic, minced
Salt and pepper, to taste
Optional: chopped green beans, bell peppers, carrots, or peas for extra veggies
Optional: fresh parsley, chopped (for garnish)
Instructions
Brown the beef: In a skillet over medium heat, cook ground beef until browned. Add onion and garlic halfway through cooking. Season with salt and pepper. Drain excess fat.
Mix the sauce: In a medium bowl, whisk together cream of mushroom soup and milk until smooth.
Layer in slow cooker: Spray inside with nonstick spray. Arrange sliced potatoes on the bottom, then half the beef mixture, half the sauce, and a sprinkle of cheese. Repeat layers, ending with cheese.
Cook: Cover and cook on Low for 4–6 hours or High for 3–4 hours, until potatoes are fork-tender.
Serve: Garnish with fresh parsley if desired.
Notes
For richer flavor, use cream instead of milk.
Add cooked bacon on top before serving for extra flavor.
Pre-slice potatoes and brown beef in advance for easier prep.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours (Low) or 3–4 hours (High)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American