Ingredients
Scale
- 2 pounds ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups thinly sliced potatoes
- 1½ cups shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
Instructions
- Sauté Aromatics – Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, stirring occasionally until the onions become translucent and soft, about 3-5 minutes. This creates a flavorful base for the casserole and helps to release the aromatic compounds in the garlic and onion.
- Brown Ground Beef – Add the ground beef to the skillet with the sautéed onions and garlic. Break the meat into smaller pieces with a wooden spoon while cooking until it’s completely browned with no pink remaining, approximately 5-7 minutes. Drain any excess fat from the skillet to prevent the casserole from becoming greasy.
- Combine in Slow Cooker – Transfer the cooked beef and onion mixture to your slow cooker. Add the condensed cream of mushroom soup, milk, salt, black pepper, and Worcestershire sauce. Stir all ingredients thoroughly to create a uniform mixture and ensure the seasonings are evenly distributed throughout.
- Layer Potatoes – Begin arranging the thinly sliced potatoes over the beef mixture in the slow cooker. Create alternating layers of the beef mixture and potatoes, finishing with a layer of potatoes on top if possible. This layering technique ensures that the potatoes cook evenly and absorb the savory flavors of the beef mixture.
- Slow Cook – Cover the slow cooker with its lid and set to cook on low heat for 6-7 hours. The slow cooking process allows the potatoes to become perfectly tender while the flavors meld together beautifully. The exact cooking time may vary depending on your specific slow cooker model.
- Add Cheese – During the final 30 minutes of cooking, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Replace the lid and continue cooking until the cheese has completely melted and turned slightly bubbly, creating a delicious golden topping.
- Serve – Once finished, serve the casserole hot directly from the slow cooker. Each portion should include a good mix of the creamy beef mixture and tender potatoes topped with melted cheese. For an appealing presentation, consider garnishing with a sprinkle of fresh chopped parsley.
Notes
- For best results, use waxy potatoes like Yukon Gold or red potatoes as they hold their shape better during slow cooking.
- The casserole can be prepared the night before up to step 3, then refrigerated. Add the potatoes just before cooking.
- For a flavor variation, try adding 1 cup of frozen peas or corn during the last hour of cooking.
- This dish freezes well; portion cooled leftovers into airtight containers for easy future meals.
- For extra flavor, consider adding 1 teaspoon of dried thyme or rosemary to the beef mixture.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main-course
- Method: Slow Cooking
- Cuisine: Amish
Nutrition
- Serving Size: 1 cup
- Calories: 425
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg