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.
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