Description

A hearty, comforting slow-cooker casserole made with ground beef, potatoes, creamy mushroom soup, and melted cheddar cheese. Perfect for cozy, fuss-free meals with rich flavors and satisfying texture.

Ingredients

1 ½ pounds ground beef

1 onion, chopped

3 cloves garlic, minced

1 red bell pepper, diced

5 large potatoes, peeled and cut into chunks or diced

1 can (10.75 oz) condensed cream of mushroom soup

½ cup milk

1 cup shredded cheddar cheese

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon paprika

2 tablespoons fresh parsley, chopped for garnish

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Instructions

In a skillet over medium heat, brown the ground beef with the onion, garlic, and bell pepper until the meat is fully cooked and the vegetables are tender. Drain off any excess fat.
In a small bowl, stir together the cream of mushroom soup, milk, salt, black pepper, and paprika.
Layer half of the potatoes in the bottom of a slow cooker. Top with half of the meat mixture, then pour over half of the soup mixture. Repeat with the remaining potatoes, meat, and soup mixture.
Cover and cook on low for 5–6 hours or until the potatoes are tender.
Sprinkle the shredded cheddar cheese on top and cook covered for an additional 20 minutes, or until the cheese is melted.
Garnish with chopped fresh parsley before serving.

Notes

Swap ground beef with ground turkey or cooked chicken for a lighter version.
Add corn, peas, or carrots for extra veggies.
Use pepper jack cheese for a spicy kick.
Top with crushed tortilla chips for added texture.
Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 2 months.
Reheat in microwave or oven with a splash of milk to retain moisture.

Nutrition

Serving Size: 1/8 of casserole
Calories: 380
Sugar: 3g
Sodium: 680mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 28g
Fiber: 3g
Protein: 20g
Cholesterol: 65mg