Crockpot Hamburger Potato Casserole
A comforting casserole featuring ground beef, creamy potatoes, and gooey cheese, perfect for family dinners any night of the week.
Ingredients
- 1 lb ground beef (lean or regular)
- 4-5 medium russet or Yukon gold potatoes, thinly sliced
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese, divided
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- ½ tsp garlic powder
- to taste salt and pepper
- for garnish fresh parsley or chopped chives (optional)
Instructions
- In a skillet over medium heat, cook ground beef and chopped onion until browned, about 5-7 minutes. Drain excess fat.
- Slice potatoes into 1/8-inch thick rounds.
- Layer half of the sliced potatoes in the bottom of the crockpot, followed by half of the cooked beef and onion mixture. Sprinkle with cheddar cheese.
- Repeat layering with remaining potatoes, beef, and cheese.
- In a bowl, whisk together cream of mushroom soup, milk, garlic powder, salt, and pepper. Pour this mixture evenly over the layered ingredients.
- Cover and cook on LOW for 6 to 8 hours.
- About 15 minutes before serving, sprinkle remaining cheddar cheese on top and cover to let it melt.
- Garnish with fresh parsley or chives before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.