Description
A hearty, stick-to-your-ribs meal perfect for slow cooker magic. Ground beef, tender potatoes, and creamy cheese make this casserole a rustic favorite, easy enough for weeknights but comforting enough to serve to guests.
Ingredients
1 lb ground beef
4 cups Yukon Gold potatoes, diced
1 can kidney beans, drained
1 1/2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/2 cup sour cream
1 small onion, chopped
2 cloves garlic, minced
1 tsp paprika
Salt and pepper to taste
Optional: chopped green onions for garnish
Instructions
- In a skillet, brown the ground beef until fully cooked. Drain excess fat.
- Add chopped onion and garlic to the skillet; cook until soft and fragrant.
- Layer diced potatoes in the bottom of a 6-quart slow cooker.
- Add the beef mixture, followed by kidney beans.
- Season with paprika, salt, and pepper.
- Mix the soup and sour cream in a bowl, then spread evenly over layers.
- Cover and cook on low for 5-6 hours or high for 3-4 hours.
- About 15 minutes before serving, sprinkle shredded cheddar cheese on top.
- Cover and cook until the cheese is melted.
- Garnish with green onions and serve hot.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours (low) / 3-4 hours (high)
- Category: Dinner