Ingredients: 1.5 lbs ground beef 1 onion, finely chopped 2 cloves garlic, minced 4 cups potatoes, peeled and sliced 2 cups shredded cheddar cheese 1 can (10.75 oz) condensed cream of mushroom soup 1 cup milk 1 teaspoon dried thyme 1 teaspoon dried oregano Salt and pepper to taste Optional toppings: chopped green onions or parsley Instructions: In a skillet over medium heat, brown the ground beef. Add chopped onions and minced garlic, and sauté until the onions are soft and translucent. Drain any excess fat. In a bowl, mix together the cream of mushroom soup, milk, dried thyme, dried oregano, salt, and pepper. Layer half of the sliced potatoes in the bottom of the slow cooker. Add half of the browned beef and onion mixture on top of the potatoes.
Sprinkle half of the shredded cheddar cheese over the beef layer. Pour half of the soup mixture over the cheese. Repeat the layers with the remaining potatoes, beef mixture, cheese, and soup. Cover the slow cooker and cook on low for 6-8 hours or until the potatoes are tender. Once cooked, serve the casserole hot, and if desired, garnish with chopped green onions or parsley. This slow cooker hamburger potato casserole is a convenient and hearty dish that can be assembled ahead of time and left to cook throughout the day. Adjust the seasoning and ingredients to suit your preferences. Enjoy!