Description
This creamy beef and potato casserole is a comforting dish perfect for family dinners. Layers of tender potatoes and seasoned beef smothered in a creamy sauce and topped with melted cheddar cheese.
Ingredients
Scale
- 1 ½ pounds ground beef
- 6 medium russet potatoes, peeled and sliced thin
- 1 medium onion, chopped
- 1 can (10 oz) cream of mushroom soup
- 1 can (10 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Cooking spray or butter for greasing the crockpot
Instructions
- In a skillet over medium heat, cook the ground beef until it’s no longer pink. Season with a bit of salt, pepper, and garlic powder. Drain excess fat.
- Peel and thinly slice the potatoes—aim for about ⅛ inch thick. Chop the onion finely.
- Lightly grease the inside of your crockpot with cooking spray or butter.
- Start with a layer of potatoes, followed by some onions, then a scoop of cooked ground beef. Repeat the layers until everything is used up, finishing with a layer of potatoes on top.
- In a mixing bowl, stir together the cream of mushroom soup, cream of chicken soup, milk, onion powder, and a bit more salt and pepper. Pour this mixture evenly over the layers in the crockpot.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
- About 20 minutes before serving, sprinkle the shredded cheddar cheese on top. Cover and let it melt.
- Let it rest for 5–10 minutes before serving.
Notes
- Use a mandoline for even potato slices.
- Let the casserole sit to deepen flavors.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Casseroles
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg