Description
A cozy, cheesy casserole made with ground beef, layers of potatoes, and topped with cheddar cheese, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef (Can substitute with ground turkey or chicken for a lighter option.)
- 5-6 medium russet potatoes, peeled and thinly sliced (Slice them thinner than a quarter inch for best results.)
- 1 small onion, diced or sliced (Optional to puree into the soup for those who don’t prefer onion.)
- 2 cups shredded cheddar cheese (Sharp cheddar is recommended, but any variety works.)
- 1 can condensed cream of mushroom soup (Can be substituted with cream of chicken soup.)
- ½ cup milk (Use whole or any type of milk available.)
- to taste salt and pepper (Adjust seasoning according to preference.)
Optional Add-Ins
- 1 handful frozen peas or corn (Can be added for extra flavor.)
- to taste bacon bits (A game changer for flavor.)
- 1 diced green pepper or celery (Add if available.)
- to taste paprika (A popular addition for extra flavor.)
- 1 packet ranch seasoning (A unique twist if desired.)
Instructions
Preparation
- Brown the ground beef in a pan, breaking it into little crumbles. Season it with salt and pepper. Drain if it gets greasy.
- Spray your crockpot with a little oil or cooking spray.
- Layer half the potatoes on the bottom, then half the onions, then half the beef, and half the cheese. Repeat the layers.
- In a bowl, mix the milk and soup until smooth. Pour right over the top.
Cooking
- Cover and cook on low for about 6-7 hours or high for 3-4 hours until potatoes are fork-tender.
Notes
Let it sit with the lid off about 10 minutes when it’s done to thicken things up. For a crispy top, add extra cheese and broil for a few minutes after serving.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: dinner, Main Course
- Cuisine: American