Crockpot Hamburger Potato Casserole
A comforting and easy casserole made with layers of tender potatoes, savory ground beef, and gooey cheddar cheese, all cooked to perfection in a slow cooker.
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, divided (sharp or mild)
- 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, about 5 to 7 minutes. Drain any excess fat.
- Wash and thinly slice the potatoes.
Layering
- In the crockpot, layer half of the sliced potatoes, followed by half of the beef and onion mix, then a sprinkle of cheddar cheese. Repeat this layering process with the remaining ingredients.
Mixing Sauce
- In a separate bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
- Pour this creamy mixture over the layered ingredients in the crockpot.
Cooking
- Cover and cook on low for 6 to 8 hours, or until the potatoes are fork-tender and the cheese is melted and bubbly.
- With 15 minutes to go, sprinkle the remaining cheddar cheese on top, cover again, and allow it to melt before serving.
Serving
- Scoop generous portions into bowls and garnish with fresh parsley or chopped chives.
Notes
Feel free to swap in different types of cheese or use alternative milk options. For a richer flavor, add Worcestershire sauce to the beef. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.