Slow Cooker 4-Ingredient Hamburger Potato Casserole Directions:
Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
In a large skillet over medium-high heat, cook the ground beef for 7 minutes, breaking it apart until fully browned and no pink remains, then drain excess grease.
Season the beef evenly with salt and black pepper if using.
Slice the peeled potatoes into 1/8-inch thick rounds using a sharp knife or mandoline.
In a medium bowl, whisk the condensed mushroom soup with 1/2 cup water until completely smooth.
Layer 2 cups of sliced potatoes evenly in the bottom of the slow cooker.
Spread half of the cooked ground beef over the potatoes.
Spoon one-third of the soup mixture over the beef and sprinkle 1/2 cup of shredded cheese evenly on top.
Repeat with another 2 cups potatoes, remaining ground beef, one-third soup mixture, and 1/2 cup cheese.
Top with the remaining 2 cups potatoes and pour the remaining soup mixture evenly over the top layer.
Cover and cook on LOW for 6 hours until potatoes are fork-tender.
Sprinkle the remaining 1 cup shredded cheese over the top, cover, and cook an additional 20 minutes until fully melted.
Let stand uncovered for 10 minutes before serving.
Cut into 8 equal portions (each serving approximately 1 1/4 cups).
WW Points Calculation
Laura’s Lean Ground Beef 93% lean 24 oz 12.00
Russet potatoes 0.00
Campbell’s Condensed Cream of Mushroom Soup 21 oz total 24.00
Kraft 2% Milk Shredded Cheddar Cheese 8 oz 16.00
Pam Original Cooking Spray 0.00
Morton Table Salt & McCormick Black Pepper 0.00
Points Information:
Total Points: 52.00
Servings: 8 servings (approximately 1 1/4 cups each)
Points per serving: 6.50
Nutrition Information
Calories: 410
Fat: 18g
Protein: 29g
Carbohydrates: 33g
Sugar: 4g
Sodium: 890mg
I'm waiting for your comments! Enjoy!
