Equipment Needed
- 6-quart or larger slow cooker
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Mixing bowl
- Can opener
Step-by-Step Instructions
First, I get the beef going. I heat my large skillet over medium-high heat and add the ground beef and diced onion. I break it all up with my wooden spoon and cook until the beef is thoroughly browned and the onions are soft and fragrant. This is where the first layer of flavor builds, so I take my time here. Then, I stir in the minced garlic and let it cook for just one more minute—you’ll smell it instantly, and it’s heavenly. I’ve learned to not rush the browning; those little crispy bits on the beef add so much depth to the final dish.
While the beef is browning, I whisk together the “sauce” in a big mixing bowl. This is the glue that holds everything together. I combine the cream of mushroom soup, milk, sour cream, garlic powder, onion powder, smoked paprika, and a good pinch of salt and pepper. I whisk it until it’s completely smooth and creamy. The first time I made this, I just dumped everything in the slow cooker separately, and the sauce didn’t incorporate evenly. Whisking it first is a game-changer for a silky, unified texture throughout the casserole.
Now, for the layering. I spray my slow cooker insert lightly with cooking spray. Then, I spread half of the frozen hash browns in an even layer on the bottom. It seems like a lot, but they cook down perfectly. Next, I sprinkle half of the cooked beef and onion mixture over the potatoes, followed by a generous cup of the shredded cheddar. I repeat the layers once more: remaining potatoes, remaining beef, and another cup of cheese. Finally, I pour that beautiful, creamy sauce mixture evenly over the entire top. It will look very saucy, but I promise, the potatoes will drink it all up as they cook.
I place the lid on, set the cooker to LOW for 6-7 hours, and walk away. This is the best part. No peeking! I made that mistake once, and it let out too much heat, adding almost an hour to my cook time. About 30 minutes before serving, I sprinkle the remaining 1/2 cup of cheddar cheese over the top, put the lid back on just until it melts, and then let it sit for about 10 minutes before scooping. This rest time is crucial—it lets the casserole set so you get perfect, non-soupy slices.(See the next page below to continue…)