HAMBURGER POTATO CASSEROLE

Ingredients:

• 1 pound ground beef (ground chuck or turkey work too!)
• 1 medium onion, chopped
• 4-5 medium russet potatoes, peeled and sliced (about 1/4-inch thick)
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.5 ounce) can condensed cream of celery soup (optional, for extra flavor)
• 1 (10.75 ounce) can condensed cheddar cheese soup (optional, for a cheesier casserole)
• 1 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese (optional, for topping)

Instructions:

1. Brown the Beef (Optional): For added flavor, preheat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
2. Layer it Up: Spray your slow cooker with non-stick cooking spray. Add half of the sliced potatoes to the bottom of the slow cooker. Top with the browned ground beef (or raw beef if skipping browning step). Sprinkle with half of the dried thyme, salt, and pepper.
3. Creamy Soup Layer: In a medium bowl, whisk together the cream of mushroom soup, milk, and any additional condensed soups you’re using (cream of celery or cheddar cheese). Pour half of the soup mixture over the beef layer in the slow cooker.
4. Repeat the Layers: Add the remaining sliced potatoes and sprinkle with the remaining thyme, salt, and pepper. Pour the remaining soup mixture on top.
5. Slow Cooker Magic: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, or until the potatoes are tender and the casserole is bubbly.
6. Cheesy Topping (Optional): If desired, sprinkle the shredded cheddar cheese over the casserole about 20 minutes before serving. Return the lid and cook until the cheese is melted and bubbly.
7. Serve & Enjoy! Serve the slow cooker hamburger potato casserole hot, spooned onto plates. Enjoy with a side salad or your favorite vegetables.

Tips:

• For a thicker casserole, mash about a third of the cooked potatoes before layering them in the slow cooker.
• Add a can of drained and rinsed corn or peas for extra veggies.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.