Description
A hearty and comforting slow cooker casserole featuring a meaty base of ground beef, russet potatoes that soak up all the savory flavors, diced tomatoes for a hint of tang, and creamy mushroom soup to tie everything together. Topped with gooey, melty shredded cheese for the ultimate cozy meal.
Ingredients
Scale
- 1 lb ground beef
- 4 medium russet potatoes, peeled and cut into cubes
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup water
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 1/2 medium onion, chopped
- Salt and pepper to taste
Instructions
- Brown the ground beef in a skillet over medium heat, breaking it apart as it cooks. Drain excess fat.
- Add the browned ground beef, cubed potatoes, diced tomatoes, cream of mushroom soup, water, ranch seasoning mix, and chopped onions to the slow cooker. Stir to combine.
- Cover and cook on low for 6-7 hours, or until the potatoes are tender and the flavors have melded together.
- About 10 minutes before serving, sprinkle the shredded cheddar cheese over the top. Cover and cook on high until the cheese is melted and bubbly.
- Stir gently before serving to combine the melted cheese with the casserole.
Notes
- For a richer flavor, you can substitute the cream of mushroom soup with a combination of cream of chicken and cream of celery soups.
- Add other vegetables like bell peppers or carrots for extra flavor and nutrition.
- Serve with a side of crusty bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American