Crockpot Hamburger Potato Casserole
A savory and hearty casserole that combines ground beef, creamy cheese, and tender potatoes, all cooked to perfection in a slow cooker. Perfect for busy families and customizable for various tastes.
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
- ½ cup milk
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley or chopped chives (optional for garnish)
Instructions
Preparation
- Prep your workspace and ingredients. Ensure your kitchen is tidy and all ingredients are measured out.
- In a skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and no pink remains, about 5-7 minutes. Drain any excess fat.
- Wash the potatoes thoroughly and thinly slice them to about 1/8 inch thick with a sharp knife or mandoline.
- Begin layering half of the sliced potatoes at the bottom of your crockpot, followed by half of the cooked beef and onion mixture. Sprinkle a portion of the shredded cheddar cheese over the meat layer. Repeat the layers with the remaining potatoes, beef, and another portion of cheese.
- In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Carefully pour this creamy mixture evenly over the layered ingredients in the crockpot.
- Cover the crockpot and cook on low for 6 to 8 hours. About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top and cover again to allow the cheese to melt.
- Garnish with fresh parsley or chopped chives if desired and serve hot.
Notes
This casserole is versatile - feel free to customize based on dietary preferences, and it stores well for leftovers. Ensure slices of potatoes are even to avoid undercooking.