Crockpot Hamburger Potato Casserole
A comforting and easy-to-make casserole featuring layers of tender potatoes, savory ground beef, and creamy cheese, perfect for busy families.
Ingredients
Main ingredients
- 1 lb ground beef (lean or regular) Use lean ground beef for a lighter dish.
- 4-5 medium russet or Yukon gold potatoes, thinly sliced Slice potatoes evenly (about 1/8 inch thick) for consistent cooking.
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese, divided Experiment with different cheeses for unique flavors.
- 1 can cream of mushroom soup (10.5 oz) Can substitute for cream of chicken soup.
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley or chopped chives For garnishing before serving.
Instructions
Preparation
- Cook the ground beef and chopped onion in a skillet over medium heat until the beef is browned and no pink remains, about 5-7 minutes. Drain excess fat to avoid greasiness.
- Wash and thinly slice the potatoes evenly (about 1/8 inch thick) to ensure even cooking without mushiness.
Layering
- In the crockpot, layer half the potatoes first, then layer half the cooked beef and onion mixture, followed by some shredded cheddar cheese. Repeat with the remaining potatoes, beef, and some cheese.
Adding Creaminess
- In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this evenly over the layered ingredients in the crockpot.
Cooking
- Cover and cook the casserole on low for 6 to 8 hours, or until the potatoes are tender and the cheese has melted and is bubbly.
Finishing Touch
- About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top of the casserole. Cover again to melt the cheese. Garnish with fresh parsley or chopped chives if desired before serving.
Notes
Store leftovers in an airtight container in the fridge for about 3-4 days or freeze for up to 3 months. Reheat in the microwave or oven until heated through.