Beef Stroganoff Potato Bake in the Slow Cooker

Beef Stroganoff Potato Bake in the Slow Cooker

Ingredients

1 lb ground beef

4–5 medium potatoes, peeled and diced

1 packet cream of mushroom soup mix

1 packet cream of mushroom sauce mix

1 cup shredded cheddar cheese

1 cup milk or beef broth

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

Optional chopped parsley for topping

Instructions

Add the diced potatoes to the bottom of the slow cooker and spread them evenly

Place the raw ground beef over the potatoes without browning

Sprinkle the cream of mushroom soup mix and sauce mix evenly over the beef

Add garlic powder, onion powder, salt, and black pepper

Pour in the milk or beef broth

Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the potatoes are tender and the beef is fully cooked

Gently stir to combine everything

Sprinkle shredded cheddar cheese over the top, cover again, and cook for 15–20 minutes until the cheese is melted

Serve hot, creamy, and comforting straight from the slow cooker