Description
A comforting, one-pot casserole perfect for busy weeknights and lazy weekends, filled with ground beef, potatoes, and cheese.
Ingredients
- 1 1/2 pounds ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 pounds potatoes, thinly sliced (Yukon Gold or Russet)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup beef broth
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese, divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons butter, cut into small pieces
Instructions
- In a skillet over medium heat, cook the ground beef with chopped onion and garlic until the beef is no longer pink. Season with a pinch of salt and pepper. Drain excess fat if needed.
- In a bowl, whisk together the cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, thyme, smoked paprika, and half of the shredded cheddar cheese.
- Grease the slow cooker lightly. Arrange half of the sliced potatoes in an even layer. Spoon half of the beef mixture over the potatoes, then pour half of the sauce mixture on top. Repeat with the remaining potatoes, beef, and sauce. Dot the top with small pieces of butter and sprinkle the remaining cheddar cheese over everything.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender and bubbling around the edges.
- If the top needs more color, switch to HIGH or use the oven broiler briefly (if your slow cooker insert is oven-safe) to brown the cheese. Let rest 10 minutes, then serve warm.
Notes
To ensure even cooking, slice potatoes uniformly and drain excess fat after browning the beef. Add fresh herbs before serving for added brightness.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Casseroles
- Method: Slow Cooking
- Cuisine: American