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
- Cook the Ground Beef: Heat a skillet over medium heat, add ground beef and onion, cooking for 5-7 minutes until browned. Drain excess fat.
- Prepare the Potatoes: Wash and thinly slice potatoes, about 1/8 inch thick.
- Layer the Ingredients in the Crockpot: Layer half of the sliced potatoes, followed by half of the cooked beef mixture and some cheese. Repeat with remaining ingredients.
- Prepare the Creamy Mixture: In a mixing bowl, whisk together soup, milk, garlic powder, salt, and pepper until smooth.
- Pour the Mixture: Pour the creamy mixture over the layers in the crockpot.
- Cook the Casserole: Cover and cook on low for 6 to 8 hours until potatoes are tender and cheese is melted.
- Add the Final Cheese Layer: 15 minutes before serving, sprinkle remaining cheese on top and cover to melt.
- Garnish and Serve: Garnish with parsley or chives and serve hot.
Notes
Feel free to customize with different vegetables or seasonings. This dish is great for leftovers.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: crockpot, casserole, hamburger, potatoes, cheesy, easy recipe