There’s something magical about coming home to a kitchen that smells like a warm hug. That’s exactly what happened the first time I made this Slow Cooker Beef & Cheddar Potato Casserole. It was a rainy Sunday, the kind that begged for comfort food, and I wanted something hearty that practically cooked itself. As the savory scent of beef, melted cheddar, and creamy mushroom soup began to weave through the house, my impatience turned into pure anticipation. When I finally lifted the lid after those long, slow hours, I was met with a bubbly, golden-brown masterpiece that was an instant hit with my whole family. This dish isn’t just a meal; it’s a feeling of cozy satisfaction, and now it’s my go-to for busy weeks and lazy weekends alike.
Ingredients
- 2 pounds lean ground beef (90/10 works best)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (10.5 oz) can Campbell’s Cream of Mushroom condensed soup
- 1 cup whole milk
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 6 cups frozen shredded hash brown potatoes (the kind for casseroles, not patties)
- 2 1/2 cups shredded sharp cheddar cheese, divided
- Fresh chopped chives or parsley for garnish (optional)
Here’s the deal with the ingredients: using lean ground beef is my non-negotiable tip because you won’t need to drain excess grease, which can water down your casserole. I’ve tried it with fattier beef, and trust me, this one works better. Don’t skip the sour cream—it makes a huge difference in adding a tangy creaminess that balances the richness. And while I call for Campbell’s Cream of Mushroom soup specifically, I’ve found its consistency is perfect for this; generic brands can sometimes be thinner. If you’re in a pinch, a can of cheddar cheese soup is a deliciously decadent swap!(See the next page below to continue…)