Crockpot Hamburger Potato Casserole is a comforting dish that brings together ground beef, creamy soup, and tender potatoes. It’s an easy meal to prepare, making it perfect for busy days. Just set it in the crockpot and let it cook while you go about your day.
Why Make This Recipe
If you’re looking for a hassle-free dinner that satisfies the whole family, this casserole is a great choice. It’s hearty, delicious, and warms you up on chilly nights. Plus, you likely have most of the ingredients on hand, and it requires very little prep work!
How to Make Crockpot Hamburger Potato Casserole
Making this casserole is simple and involves just a few steps. Here’s how to do it:
Ingredients
- 1 lb ground beef (lean or regular)
- 4-5 medium russet or Yukon gold potatoes, thinly sliced (about 1/8 inch thick)
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese (sharp or mild), divided
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley or chopped chives (for garnish)
Directions
Cook the Beef: In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned, about 5-7 minutes. Drain any excess fat.
Prepare Potatoes: Wash and slice the potatoes evenly (about 1/8 inch thick) for even cooking.
Layer Ingredients in the Crockpot: Start with half the potatoes, followed by half the beef and onion mixture, and a portion of shredded cheddar cheese. Repeat this with the remaining ingredients.
Make the Sauce: In a bowl, whisk together cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this mixture over the layered ingredients in the crockpot.
Cook: Cover and cook on low for 6 to 8 hours, until the potatoes are tender and the cheese is melted.
Add Topping: About 15 minutes before serving, sprinkle the remaining cheddar cheese on top. Cover again to let it melt. Garnish with fresh parsley or chopped chives before serving if desired.
How to Serve Crockpot Hamburger Potato Casserole
Serve the casserole hot from the crockpot. It pairs well with a simple side salad or some steamed vegetables for a complete meal. Enjoy this cozy dish with family or friends!
How to Store Crockpot Hamburger Potato Casserole
To store leftovers, let the casserole cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just thaw it overnight in the fridge before reheating.
Tips to Make Crockpot Hamburger Potato Casserole
- Choose Fresh Ingredients: Using fresh potatoes and high-quality ground beef will enhance the taste of your casserole.
- Avoiding Mushy Potatoes: Make sure to slice the potatoes evenly and don’t overcook them.
- Cheese Varieties: Feel free to use different types of cheese or mix them for a unique flavor.
Variation
You can add other ingredients to customize your casserole. Consider adding vegetables like bell peppers or corn for extra nutrition. You could also use turkey instead of beef for a leaner option.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare the layers in advance and store them in the fridge in the crockpot insert. Just cook them the next day.
2. Can I use a different type of soup?
Absolutely! You can substitute the cream of mushroom soup with cream of chicken or cheesy soups for a different taste.
3. What can I serve with the casserole?
This casserole is a complete meal, but you can serve it with a green salad or garlic bread for a nice touch.
Crockpot Hamburger Potato Casserole
Ingredients
Main Ingredients
- 1 lb ground beef (lean or regular)
- 4-5 medium russet or Yukon gold potatoes, thinly sliced (about 1/8 inch thick)
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese (sharp or mild), divided
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley or chopped chives (for garnish)
Instructions
Preparation
- In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned, about 5-7 minutes. Drain any excess fat.
- Wash and slice the potatoes evenly (about 1/8 inch thick) for even cooking.
Layering Ingredients
- Start with half the potatoes, followed by half the beef and onion mixture, and a portion of shredded cheddar cheese. Repeat this with the remaining ingredients.
Making the Sauce
- In a bowl, whisk together cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this mixture over the layered ingredients in the crockpot.
Cooking
- Cover and cook on low for 6 to 8 hours, until the potatoes are tender and the cheese is melted.
Final Topping
- About 15 minutes before serving, sprinkle the remaining cheddar cheese on top. Cover again to let it melt. Garnish with fresh parsley or chopped chives before serving.