Ingredients
1 ½ pounds ground beef
6 medium potatoes, thinly sliced
1 medium onion, finely chopped
2 cups shredded cheddar cheese
1 can (10.5 oz) cream of mushroom soup
½ cup milk
Salt and pepper to taste
Optional: garlic powder, paprika, parsley
Instructions
1. Brown the ground beef with chopped onion (optional but recommended). Drain excess fat.
2. In a bowl, mix cream of mushroom soup with milk and seasonings.
3. Spray your slow cooker with nonstick spray.
4. Layer half the sliced potatoes, then half the beef mixture, followed by half the cheese.
5. Repeat the layers and pour the soup mixture evenly over the top.
6. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until potatoes are fork-tender.
7. Let rest 10–15 minutes before serving.
Notes
You can substitute cream of celery or cheddar soup.
Add frozen veggies like corn or peas between layers.
Browning the beef enhances flavor but is not required.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg