For the Beef Mixture:
Ingredient: Quantity
85% lean ground beef 2 pounds
Medium yellow onion, diced 1 (about 1 cup)
Large cloves garlic, minced 3
Condensed cream of mushroom soup 1 (10.5 oz) can
Whole milk 1 cup
Kosher salt 1 teaspoon
Freshly cracked black pepper ½ teaspoon
Worcestershire sauce 1 tablespoon
For the Potato Layers:
Ingredient: Quantity
Russet or Yukon Gold potatoes, peeled and thinly sliced 4 cups (2-3 large)
Shredded extra sharp yellow cheddar cheese 1 ½ cups
For Cooking:
Ingredient: Quantity
Olive oil 1 tablespoon
Fresh parsley, chopped (for garnish) 2 tablespoons
Instructions:
Sauté Aromatics & Brown Beef: In a large skillet, heat the 1 tablespoon olive oil over medium heat. Add the 1 diced yellow onion and 3 minced garlic cloves. Sauté for 2 minutes until softened and fragrant. Add the 2 pounds of ground beef to the skillet. Cook for 5-7 minutes, breaking up the meat with a wooden spoon until no pink remains. Drain any excess fat from the beef mixture.
Combine & Layer in Slow Cooker: Transfer the browned beef mixture to a 6-quart slow cooker. Add the 1 can of condensed cream of mushroom soup, 1 cup whole milk, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 tablespoon Worcestershire sauce. Stir everything well to combine. Arrange a layer of the 4 cups of thinly sliced potatoes over the beef mixture, overlapping them slightly. Repeat these layers with the remaining beef mixture and potatoes.
Slow Cook: Cover the slow cooker with the lid. Cook on Low for 6-7 hours, or until the potatoes are fork-tender.
Add Cheese & Finish: During the last 30 minutes of the cooking time, sprinkle the 1 ½ cups shredded cheddar cheese evenly over the top. Re-cover and continue cooking until the cheese is completely melted and bubbly.
Serve: Serve the casserole hot, garnished with the 2 tablespoons of chopped fresh parsley if desired.
Enjoy this hearty and simple slow cooker meal!
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