1-First, brown the 2 pounds of lean ground beef in a skillet over medium-high heat and drain the excess grease to keep things light. This step enhances the meat’s flavor and texture before it goes into the crockpot.

2-Next, peel and slice the russet potatoes evenly so they cook uniformly without turning mushy.

3-In a bowl, mix the 2 cans of cream of mushroom soup with 1 cup of milk, salt, pepper, and the optional ½ teaspoon garlic powder until smooth. If cream soups aren’t available, try homemade substitutes or béchamel sauce instead.

4-Spray your crockpot with cooking spray, then layer the sliced potatoes, browned beef, soup mixture, and 1½ cups of shredded cheddar cheese, repeating until all ingredients are used.

5-Once done, let the casserole cool for about 10 minutes before serving to make it easier to dish out. Add extras like green beans or bell peppers for a one-pot meal, and remember that using frozen shredded hash browns can speed things up.