Instructions:
- Brown the Beef and Onion:
- Start by cooking the ground beef and diced onion in a large skillet over medium heat. Stir occasionally until the meat is browned and the onion softens. Once cooked, drain any excess grease to keep the dish from being too oily.
- Layer in the Slow Cooker:
- Now, grab your slow cooker. Layer the diced potatoes on the bottom, followed by the browned beef and onion mixture. This layering helps everything cook evenly.
- Make the Soup Mixture:
- In a separate bowl, combine the cream of mushroom soup with the milk, salt, and black pepper. Stir until the mixture is smooth.
- Pour Over the Layers:
- Pour the soup mixture evenly over the beef and potatoes in the slow cooker. This will add a creamy texture and rich flavour to the dish as it cooks.
- Cook the Casserole:
- Set your slow cooker to cook on low heat for 6-8 hours, or on high heat for 4-5 hours. The longer you cook it, the more flavorful and tender the potatoes will become.
- Add the Topping:
- In the final hour of cooking, sprinkle the shredded cheddar cheese and breadcrumbs over the top. The cheese will melt into a gooey, savoury topping, while the breadcrumbs add a nice, crunchy texture.
- Serve and Enjoy:
- Once the cheese is melted and bubbly, your casserole is ready to serve! Ladle out a generous portion, and enjoy the comforting flavours of this easy, slow-cooked meal.
Quick Recap:
- Brown beef and onion in a skillet.
- Layer potatoes and beef in the slow cooker.
- Mix soup, milk, salt, and pepper, and pour over the layers.
- Cook on low for 6-8 hours or high for 4-5 hours.
- Add cheese and breadcrumbs in the last hour of cooking.
- Serve hot and enjoy!
This recipe is not only simple but also flexible, allowing you to add extra ingredients like vegetables or seasonings based on your preferences. It’s a perfect, hands-off meal for busy days, with minimal cleanup!
Pages: 1 2