Description
Tender ground beef and diced potatoes slow cooked in a creamy, cheesy mushroom sauce, creating a hearty and comforting one-pot meal that’s perfect for easy dinners.
Ingredients
Beef and Potatoes
- 1 pound (450 g) ground beef
- 4 medium potatoes, diced
Sauce and Seasoning
- 1 can (10.5 oz / 300 g) cream of mushroom soup
- ½ cup milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
Topping
- 1 cup shredded cheddar cheese
Instructions
- Brown the beef: In a skillet over medium heat, cook the ground beef until fully browned, breaking it apart with a spatula. Drain off any excess fat to prevent greasiness in the dish.
- Prepare the slow cooker: Place the diced potatoes evenly in the bottom of the slow cooker to form a base layer.
- Add the beef: Spread the cooked, drained ground beef on top of the potatoes in the slow cooker.
- Mix the sauce: In a bowl, combine the cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir well to create a smooth, flavorful sauce.
- Pour the sauce: Pour the soup mixture evenly over the beef and potatoes in the slow cooker, ensuring all ingredients are well coated.
- Cook slowly: Cover the slow cooker and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are tender and the flavors meld together.
- Add cheese: Sprinkle the shredded cheddar cheese over the top of the cooked mixture. Replace the lid and cook for an additional 10 minutes or until the cheese is fully melted and gooey.
- Serve: Once the cheese is melted, stir gently if desired, then serve the cheesy beef and potatoes warm for a comforting meal.
Notes
- Stir the casserole gently before serving to combine melted cheese and sauce evenly.
- For extra nutrition and flavor, add vegetables such as diced carrots, peas, or green beans when layering the potatoes.
- Store leftovers in an airtight container in the refrigerator and consume within 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
