Ingredients
Scale
- 1 lb ground beef
- 4–5 medium russet or Yukon gold potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 medium onion, chopped
- Garlic powder, salt, and pepper to taste
Instructions
- In a skillet over medium heat, brown the ground beef and chopped onion for about 5-7 minutes; drain excess fat.
- Thinly slice the potatoes (about 1/8 inch thick) to ensure even cooking.
- In the crockpot, layer half of the potatoes, followed by half of the beef mixture and some cheddar cheese. Repeat the layers.
- In a mixing bowl, whisk together cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour over layered ingredients.
- Cover and cook on low for 6-8 hours until potatoes are tender and cheese is bubbly.
- Sprinkle remaining cheese on top about 15 minutes before serving; garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 840mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg