Ingredients
Equipment
Method
- Prep all ingredients: wash and peel potatoes, chop onion, dice bell pepper, and mince garlic.
- In a skillet over medium heat, cook ground beef, onion, garlic, and bell pepper until beef is browned and vegetables are tender, about 7-10 minutes. Drain excess fat.
- In a bowl, mix together cream of mushroom soup, milk, salt, black pepper, and paprika until well combined.
- Layer half of the potatoes in the slow cooker, followed by half of the meat mixture, and half of the soup mixture. Repeat layers with remaining ingredients.
- Cover and cook on low for 5-6 hours. After cooking, sprinkle cheese on top, cover, and cook for an additional 20 minutes until cheese is melted.
- Garnish with fresh parsley before serving.
Notes
This casserole is versatile; feel free to customize with different vegetables or spices to suit your taste.