Ingredients
Scale
- 1 pound ground beef
- 4 medium potatoes, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can cream of mushroom soup (10.5 oz)
- 1/2 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, then drain excess fat.
- Stir in chopped onion and minced garlic; cook for 2-3 minutes until translucent.
- Layer sliced potatoes in the bottom of the crockpot, then spread cooked beef mixture over potatoes.
- In a small bowl, mix cream of mushroom soup, salt, pepper, and paprika. Pour over the beef and potatoes.
- Cover and cook on low for 6-8 hours until potatoes are tender.
- Sprinkle shredded cheddar cheese on top during the last 15 minutes of cooking, allowing it to melt.
- Serve hot, garnished with additional cheese or herbs if desired.
Notes
- This casserole can be customized with additional vegetables like carrots or peas.
- For a creamier texture, mix some sour cream into the soup before pouring over the casserole.
- leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate (about 1/6 of casserole)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg