Instructions:
- Brown the ground beef: In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain any excess grease and set aside.
- Layer the potatoes: In the slow cooker, layer half of the sliced potatoes on the bottom. Season lightly with salt, pepper, garlic powder, and paprika.
- Add beef and onions: Spread half of the browned ground beef over the potatoes, followed by half of the diced onions. Sprinkle with half of the shredded cheese.
- Repeat layers: Add another layer of potatoes, ground beef, onions, and cheese.
- Mix the soup and milk: In a bowl, whisk together the cream of mushroom soup, cream of cheddar soup, and milk until well combined. Pour this mixture evenly over the casserole in the slow cooker.
- Cook on low: Cover the slow cooker and cook on low for 6-7 hours, or until the potatoes are tender. If you prefer to cook it faster, you can cook on high for 3-4 hours.
- Top with cheese: About 15-20 minutes before serving, sprinkle the remaining cheese over the top and cover to let it melt.
- Serve and garnish: Once ready, garnish with fresh parsley if desired and serve hot!
This creamy, cheesy, and savory casserole is perfect for busy weeknights or when you’re craving a comforting, home-cooked meal. The slow cooker does all the work, and the flavors meld together beautifully!