Crockpot Hamburger Potato Casserole
A comforting and hearty dish that combines ground beef, potatoes, and cheese in a slow cooker for a delicious meal with minimal fuss.
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.
Notes
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. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.