Description
A hearty slow cooker casserole layered with seasoned ground beef, golden potato slices, and melted Colby-Jack cheese—easy to prepare and perfect for feeding a crowd.
Ingredients
- 1½ lb lean ground beef
- 1 cup diced yellow onion
- 1 cup unsalted beef broth
- 2 oz dry onion soup mix
- 1 (10 oz) can cream of mushroom soup
- 1 tsp salt
- ½ tsp black pepper
- 5 lb golden potatoes, sliced ⅛–¼-inch thick
- 16 oz Colby-Jack cheese, shredded
Instructions
- Brown ground beef and diced onion in a skillet over medium-high heat until meat is no longer pink and onions are tender. Drain excess fat and set aside.
- Whisk together beef broth, dry onion soup mix, cream of mushroom soup, salt, and pepper in a bowl.
- Spray a 6-quart slow cooker insert with nonstick spray.
- Layer one-third of the potato slices evenly on the bottom of the slow cooker.
- Top with one-third of the browned beef mixture.
- Pour one-third of the liquid mixture over the beef, then sprinkle with one-third of the shredded cheese.
- Repeat the layering process two more times, finishing with cheese on top.
- Cover and cook on High for about 4½ hours, or until the potatoes are fork-tender. If needed, continue cooking for up to an additional 30 minutes. Do not remove the lid during cooking.
Notes
- Use russet or white potatoes (peeled) as a substitute for golden potatoes.
- Try different cheeses like sharp cheddar or pepper-jack for variety.
- Ground turkey or chicken can be used for a lighter version.
- Sautéed vegetables like bell peppers or carrots can be added for extra nutrition.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1/16th of recipe
- Calories: 380
- Sugar: 3g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg