Description
A hearty, easy-to-make casserole with layers of potatoes, ground beef, cheese, and vegetables, perfect for busy days in the slow cooker.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 4 cups frozen hash brown potatoes
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1 cup corn kernels
Instructions
- Brown the ground beef and onion in a skillet over medium heat; drain excess fat.
- In a slow cooker, layer the frozen hash brown potatoes at the bottom.
- Mix the cream of mushroom soup, sour cream, garlic powder, salt, and pepper in a bowl; spread over the potatoes.
- Add the browned beef and onion mixture on top.
- Sprinkle shredded cheddar cheese over the layers.
- If using, add corn kernels on top.
- Cover and cook on low for 6-8 hours or until potatoes are tender.
- Stir gently before serving to combine flavors.
Notes
For a spicier version, add diced jalapeños or hot sauce. Ensure the slow cooker is at least half full for even cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 25g
- Carbohydrates: 30g
- Protein: 20g