Ingredients
Ingredients
- 5 small potatoes, peeled and sliced
- 2 lbs ground beef, browned
- 2 cans cream of mushroom soup
- 1 cup milk
- Salt and pepper to taste
- 1 ½ cups shredded cheese
Instructions
- Brown the Ground Beef: In a skillet over medium heat, cook the ground beef until it is no longer pink. Drain any excess fat and set the beef aside.
- Prepare the Potatoes: Peel and slice the potatoes into even pieces to ensure they cook uniformly in the crock pot.
- Mix Soup Sauce: In a mixing bowl, combine the cream of mushroom soup, milk, salt, and pepper. Stir until smooth to create a creamy sauce base.
- Layer the Casserole: Spray the inside of the crock pot with non-stick spray to prevent sticking. Begin layering with a portion of sliced potatoes, then browned beef, followed by the soup mixture and shredded cheese. Repeat these layers and finish with a final topping of cheese.
- Cook: Cover the crock pot with its lid and cook on high for 3 to 4 hours, or until the potatoes are tender when pierced with a fork.
- Allow to Rest: Once cooking is complete, turn off the crock pot and let the casserole sit with the lid off for about 10 minutes. This resting period helps the dish thicken for better texture.
- Serve: Cut into portions and serve warm, ideally with your favorite vegetable side dish to complete the meal.
Notes
- You can add herbs like thyme or parsley to the soup mixture for extra flavor.
- Use sharp cheddar or a cheese blend for richness.
- Make sure to slice potatoes evenly to ensure consistent cooking.
- Allowing the casserole to rest before serving thickens the sauce and improves texture.
- For a lower fat option, use lean ground beef and reduced-fat cheese.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
