Description
A hearty and cheesy dish made in a slow cooker, perfect for easy weeknight dinners.
Ingredients
Main ingredients
- 1 to 1.5 pounds ground beef (Can substitute with ground turkey.)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 to 5 cups frozen diced hash brown potatoes (Using frozen keeps things easy.)
- 1 can cream of mushroom soup (Cream of chicken can be used as a substitute.)
- 1 can diced tomatoes with green chiles (Optional but tasty.)
- 1 cup corn, frozen or canned, drained
- 1 to 2 cups shredded cheddar cheese (Freshly shredded is recommended for better melting.)
- 1 teaspoon salt (Plus pepper to taste.)
- 1 teaspoon paprika or chili powder
- 1 to 2 tablespoons Worcestershire sauce (Adds depth but can be optional.)
- 1 cup milk or broth (For moisture.)
Instructions
Preparation
- Brown the ground beef in a skillet with the onion until the beef is no longer pink. Add garlic for the last 30 seconds. Drain excess grease.
- In the slow cooker, add the frozen hash browns, corn, and diced tomatoes with green chiles if using.
- Place the cooked beef mixture on top.
- In a bowl, stir together the cream soup, milk or broth, Worcestershire sauce, paprika or chili powder, salt, and pepper. Pour it over everything.
- Gently stir to combine. Cover and cook on LOW for 4 to 6 hours or HIGH for 2.5 to 3.5 hours.
- About 20 minutes before serving, sprinkle the shredded cheddar cheese over the top, cover, and let it melt.
Notes
Avoid adding too much liquid to keep the casserole thick. Use freshly shredded cheese for the best melt. Season in layers for better flavor.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: dinner, Main Course
- Cuisine: American