Crockpot Hamburger Potato Casserole
A comforting casserole combining ground beef, creamy soup, and tender potatoes, perfect for busy days.
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.
Notes
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.