Crockpot Hamburger Potato Casserole is a comforting and hearty dish that brings warmth and flavor to your table. This simple recipe allows you to combine ground beef, potatoes, and cheese in a slow cooker, making it perfect for busy days when you want a delicious meal without much fuss.
Why Make This Recipe
Making Crockpot Hamburger Potato Casserole is a great choice for many reasons. First, it’s easy to prepare with just a few ingredients. Second, it’s a complete meal that can feed a whole family. And lastly, cooking it in a crockpot means you can set it and forget it, allowing you to spend your time on other tasks while dinner cooks itself!
How to Make Crockpot Hamburger Potato Casserole
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
Directions:
- 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.
- In the crockpot, layer half the potatoes first, then half the cooked beef and onion mixture, followed by a portion of shredded cheddar cheese. Repeat the layers with the remaining potatoes, beef, and some cheese.
- 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 to add creaminess and moisture.
- 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.
- 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.
How to Serve Crockpot Hamburger Potato Casserole
Serve your Crockpot Hamburger Potato Casserole hot right from the cooker! You can add a side salad or some bread for a complete meal. Leftovers make a great lunch for the next day.
How to Store Crockpot Hamburger Potato Casserole
Allow leftovers to cool completely before storing them. Place them in an airtight container in the refrigerator, where they can stay fresh for up to 3 days. If you want to keep them longer, you can freeze portions in freezer-safe containers for up to 3 months.
Tips to Make Crockpot Hamburger Potato Casserole
- Make sure to slice the potatoes evenly for consistent cooking.
- You can use any cheese you like; mozzarella or pepper jack can add a nice twist.
- Feel free to add vegetables like bell peppers or carrots for extra nutrition and flavor.
Variation
You can easily switch up this recipe by using ground turkey or chicken instead of beef for a lighter option. If you’re looking for a vegetarian dish, substitute the meat with beans or lentils and add more veggies!
FAQs
Q1: Can I prepare the casserole the night before?
A1: Yes! You can layer all the ingredients in the crockpot and refrigerate it overnight. Just add a little extra cooking time in the morning.
Q2: Is there a way to make this dish spicier?
A2: Absolutely! You can add diced jalapeños or a few dashes of hot sauce to the beef mixture for some heat.
Q3: Can I use fresh mushrooms instead of cream of mushroom soup?
A3: Yes, you can sauté fresh mushrooms and add them to the casserole. Just ensure you adjust the liquid to keep it creamy!
Now you’re ready to enjoy a delicious and easy meal with this Crockpot Hamburger Potato Casserole! Dive in and savor every bite.
Crockpot Hamburger Potato Casserole
Ingredients
Main ingredients
- 1 lb ground beef (lean or regular) Cooked until browned
- 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 Reserve half for topping
- 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
- 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 and Cooking
- In the crockpot, layer half the potatoes first, then half the cooked beef and onion mixture, followed by a portion of shredded cheddar cheese. Repeat the layers with the remaining potatoes, beef, and some cheese.
- 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.
- 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.
- 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.