Slow Cooker Cheesy Beef Casserole
*1 lb. ground beef; I used an 85% to 15% fat ratio.
*2 garlic cloves, minced
*1 small onion, chopped
*1 tsp. beef stock base, or beef Bouillon; I like Better Than Bouillon Beef flavor
*2 tsp. Worcestershire sauce
*1 tsp. onion powder, or more to taste
*1 tsp. garlic powder, or more to taste
*1 tsp. cracked pepper
*2 Cups shredded cheese; I used a cheddar Monterey blend
*1 bag of frozen hash browns
*1 Cup of milk
Heat a large pan to medium high heat. Add ground beef and break apart while cooking. Add onions and garlic and continue to cook until beef is no longer pink; drain if needed. It is important to make sure all of the fat is drained off or the hash browns will get soggy while cooking.
Turn the heat down to medium and stir in the beef base, Worcestershire sauce, onion powder, garlic powder and pepper. Cook for about 1 minute more; taste to see if you need to add any more spices. Take off the heat and set aside.
Spray a slow cooker with no stick spray.
Add a layer of the hash browns on the bottom of the slow cooker, then add some of the cheese on top of the hash browns.
Spoon the beef mixture on top of the cheese, then add another layer of cheese over the beef, then hash browns. Top with the remaining cheese.
Pour the milk over the cheese. The milk will not cover the cheese. Too much milk will make the hash browns soggy.
Cover and cook on low for 4 to 4 1/2 hours.
Serve and Enjoy!