A warm, filling dinner can be as simple as beef, potatoes, a creamy sauce, and a layer of melted cheddar. This slow cooker casserole takes a little preparation on the stove, then cooks until the potatoes are tender. It is an easy choice for an evening when you want dinner ready without spending hours in the kitchen.
Ingredients
- 2 lb (about 900 g) ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 4 cups thinly sliced potatoes
- 1 can (10.5 oz or about 300 g) condensed cream of mushroom soup
- 1 cup (240 ml) milk
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1½ cups shredded cheddar cheese
- Fresh parsley, optional, for serving
How to Make It
Cook the beef
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook for 3 to 5 minutes, until the onion softens. Add the ground beef and cook, breaking it into small pieces, until browned. Drain off excess fat.
Mix the sauce
In a bowl, stir together the cream of mushroom soup, milk, Worcestershire sauce, salt, and pepper. Add the cooked beef mixture and stir to coat it.
Layer the slow cooker
Spoon some of the beef mixture into the slow cooker, then add a layer of thinly sliced potatoes. Repeat the layers until everything is used, finishing with potatoes.
Cook and add the cheese
Cover and cook on low for 6 to 7 hours, until the potatoes are tender. Sprinkle the cheddar over the top during the last 30 minutes. Cover again and let it melt before serving. Add parsley if you like.
A Helpful Tip
Slice the potatoes thinly and as evenly as you can so they cook at the same rate. Check that they are tender before serving, since slow cooker times can vary.
