Creamy Beef and Potato Casserole
Creamy Beef and Potato Casserole layers ground beef, thin potatoes, peas, and mushroom soup in the slow cooker. Cheddar and crushed potato chips add a golden, crunchy finish.
Ingredients
Equipment
Method
- Sauté the chopped onion and garlic with the ground beef and seasonings until the meat is cooked through.
- Thinly slice the potatoes. Layer a third in the slow cooker, then add half the meat, some peas, and one can of soup. Repeat with more potatoes, the remaining meat and peas, and the remaining potatoes. Spread the second can of soup over the top.
- Cover and cook on high for about four hours, until the potatoes are tender.
- Transfer to an oven-safe dish if needed. Top with cheddar and crushed potato chips, then bake at 400°F for about 20 minutes until the casserole is hot and the topping is golden.
Video
Notes
Use an oven-safe baking dish for the final bake unless your slow cooker insert is explicitly rated for oven use.
The listed cook time follows the cooking stages given in the method. Preparation and resting time are additional; always check doneness.
