Ingredients
1 1/2 pounds ground beef
6 medium russet potatoes, peeled and thinly sliced
2 cans (10.5 ounces each) condensed cream of mushroom soup
2 cups shredded cheddar cheese (or Colby Jack), divided
1 teaspoon salt (optional, to taste)
1/2 teaspoon black pepper (optional, to taste)
Nonstick cooking spray or a little butter for greasing the slow cooker
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with nonstick spray or a little butter so the potatoes don’t stick.
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is browned and no longer pink, about 6–8 minutes. Drain off any excess grease so the casserole isn’t too oily. Season the meat with salt and pepper if using.
While the beef cooks, peel the russet potatoes and slice them into thin rounds, about 1/8- to 1/4-inch thick. The thinner they are, the more tender they’ll get in the slow cooker.
In a medium bowl, stir the condensed cream of mushroom soup with 1/2 cup of water until smooth. This helps the sauce spread and soak into the potatoes as it cooks.
Layer about one-third of the sliced potatoes in the bottom of the greased slow cooker, spreading them out in an even layer.
Spoon half of the cooked ground beef over the potatoes, spreading it evenly. Drizzle or spread about one-third of the mushroom soup mixture over the beef, then sprinkle with about 1/2 cup of shredded cheese.
Repeat the layers: another one-third of the potatoes, the remaining ground beef, another one-third of the soup mixture, and another 1/2 cup of cheese.
Finish with the last one-third of the potatoes on top, then pour the remaining mushroom soup mixture evenly over everything, making sure the top layer of potatoes is lightly coated so it doesn’t dry out.
Cover the slow cooker with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are very tender when pierced with a fork and the edges are bubbling.
About 20–30 minutes before serving, sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole. Cover again and cook until the cheese is fully melted, bubbly, and just starting to turn golden around the edges.
Once done, let the casserole sit with the lid off for about 5–10 minutes to thicken slightly. Then scoop into bowls straight from the slow cooker and serve warm.
Variations & Tips
To keep this true to Nana’s 4-ingredient spirit, the base recipe only calls for ground beef, potatoes, cream of mushroom soup, and cheese, but you can still tweak it to fit your family. For picky eaters who don’t love mushroom flavor, use cream of chicken or cream of celery soup instead. If you want to sneak in veggies, scatter a handful of frozen peas, corn, or mixed vegetables between the layers without changing the main ingredients much. For a little extra flavor without adding new ingredients, season the ground beef well with salt, pepper, and any pantry spices you have on hand (garlic powder, onion powder, or paprika work nicely). You can also swap the cheddar for whatever cheese you have—American slices or mozzarella melt beautifully on top. To stretch a dollar even more, use 1 pound of beef and add one extra potato, or serve the casserole over rice or egg noodles. Leftovers reheat well in the microwave or can be turned into a next-day breakfast by topping a warmed scoop with a fried or scrambled egg.