Slow Cooker Cheesy Beef and Potato Casserole
Equipment
- Slow Cooker
- Large Skillet
- Mixing Bowl
Ingredients
- 1 pound ground beef
- 4 medium russet potatoes, thinly sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup beef broth
- 1 1/2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Brown the ground beef in a large skillet over medium heat. Add the diced onion and minced garlic and cook until the onion softens.
- In a mixing bowl, stir together the cream of mushroom soup, beef broth, salt, black pepper, and paprika until smooth.
- Lightly grease the slow cooker insert. Layer half the sliced potatoes in the bottom, followed by half the beef mixture and half the soup mixture. Repeat with the remaining potatoes, beef, and soup mixture.
- Cover and cook on low for 6 to 7 hours until the potatoes are fork-tender.
- Sprinkle the shredded cheddar cheese evenly over the top. Cover again and cook on low for 20 to 30 more minutes until the cheese melts.
Notes
Slice the potatoes evenly so they cook at the same rate. Stir the finished casserole gently before serving to mix the melted cheese through the layers. Leftovers keep in the refrigerator for up to three days and reheat well in the microwave with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Mixing Bowl
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Mixing Bowl