Crockpot Hamburger Potato Casserole
A hearty and comforting dish that combines ground beef, potatoes, cheese, and creamy sauce, all cooked together in a slow cooker. Perfect for busy weeknights!
Ingredients
Meat and Vegetables
- 1 lb ground beef (lean or regular) Choose lean ground beef to reduce excess grease.
- 4-5 medium russet or Yukon gold potatoes, thinly sliced Aim for about 1/8 inch thick for even cooking.
- 1 medium onion, chopped Chop evenly for uniform cooking.
Casserole Ingredients
- 2 cups shredded cheddar cheese, divided Can experiment with different types of cheese.
- 1 can (10.5 oz) cream of mushroom soup Can substitute with cream of chicken soup if preferred.
- 1/2 cup milk Used in sauce mix.
Seasonings
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley or chopped chives (for garnish) Optional, for serving.
Instructions
Preparation
- In a skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and there is no pink left, about 5-7 minutes. Drain any excess fat.
- Wash the potatoes and thinly slice them evenly, about 1/8 inch thick.
Assembly
- Layer half of the sliced potatoes in the crockpot. Add half of the cooked beef and onion mixture, followed by a portion of the shredded cheddar cheese. Repeat these layers with the remaining potatoes, beef, and remaining cheese.
- In a separate bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this mixture evenly over the layers in the crockpot.
Cooking
- Cover the crockpot and cook the casserole on low for 6 to 8 hours, or until the potatoes are tender and the cheese is melted and bubbly.
- About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top of the casserole. Cover to allow the cheese to melt.
Serving
- Serve the casserole hot right from the crockpot. It pairs well with a green salad or crusty bread.
Notes
To store leftovers, let the casserole cool completely. Transfer it to an airtight container and refrigerate for about 3-4 days. Freeze portions in freezer-safe containers for up to 2 months.