Depression Era Chip Mash-Slow Cooker

This old-fashioned Depression Era Chip Mash-Slow Cooker is a cheap, filling dinner made with just four items. Ground beef, crushed chips, and a creamy soup mix turn into a warm, cozy casserole with almost no work. It’s perfect for busy nights.

This old-fashioned slow cooker chip mash is a budget-friendly comfort food that feels just right on a busy weeknight. It takes ideas from Depression-era cooking, using a few simple pantry and fridge items. Ground beef, crushed potato chips, and a couple of creamy ingredients turn into a hearty, casserole-like dinner without much work at all. It’s a great choice when you want something filling and easy to start earlier in the day.

Serve this warm dish with a simple green salad, steamed green beans, buttery peas, or cooked carrots to balance out the richness. It also pairs nicely with sliced tomatoes, applesauce, or dinner rolls if you want to make the meal go further for a hungry family. For some extra flavor, try adding a few dill pickles or a spoonful of coleslaw on the side.

Servings: 6

Ingredients

• 1 ½ pounds ground beef
• 1 large bag plain potato chips, lightly crushed
• 1 can (10.5 ounces) condensed cream of mushroom soup
• ½ cup milk

Depression Era Chip Mash: Directions

1. Spray the inside of a 4- to 6-quart slow cooker with nonstick spray, or rub a thin layer of oil on the bottom and sides. Spread the raw ground beef out evenly across the bottom of the pot, breaking it apart gently with a spoon so it cooks evenly all the way through.
2. In a small mixing bowl, stir the condensed cream of mushroom soup together with the milk. Keep stirring until the mixture looks smooth with no lumps. Pour this creamy mixture evenly over the top of the beef, making sure it covers the meat well.
3. Take your crushed potato chips and sprinkle them evenly over the top of the soup layer. Try to cover as much of the surface as you can for the best crunchy topping. Put the lid on the slow cooker.
4. Cook the dish on LOW for 4 to 5 hours, or on HIGH for 2 ½ to 3 hours. You’ll know it’s ready when the beef is fully cooked all the way through and the casserole is hot and bubbling around the edges.
5. Turn off the slow cooker and let the dish sit and rest for 10 minutes before serving. This helps it firm up a little so it’s easier to scoop. Spoon warm servings onto plates and enjoy.