Description
A hearty and comforting slow cooker casserole made with ground beef, russet potatoes, and creamy cheese.
Ingredients
Scale
- 3 pounds russet potatoes
- 1 pound ground beef
- 1 can (10 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 medium onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup frozen corn or chopped bell peppers (optional)
Instructions
- Start by washing and peeling the russet potatoes. Cut them into evenly sized cubes, about 1 inch thick, to ensure they cook uniformly. Dice the onion and set aside.
- In a large skillet over medium-high heat, add the ground beef and diced onion. Cook until the beef is browned and the onions are translucent, about 5-7 minutes. Make sure to break the beef into small pieces as it cooks.
- In the slow cooker, add the cubed potatoes, browned beef and onions, cream of mushroom soup, milk, garlic powder, paprika, and salt and pepper. If you’re adding corn or bell peppers, toss them in at this stage too. Stir everything together until well combined.
- Cover the slow cooker with the lid and set it to low. Cook for about 6-8 hours or high for 3-4 hours. The potatoes should be tender and easily pierced with a fork when done.
- About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top of the casserole. Cover and continue to cook on low or high until the cheese is melted and bubbly.
Notes
- This casserole is perfect for busy days when you want a filling meal with minimal effort.
- Feel free to modify the vegetables according to your preferences.
- Store any leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 60mg