Crockpot Hamburger Potato Casserole
A hearty, satisfying meal combining savory ground beef, creamy potatoes, and gooey cheese, perfect for busy days.
Ingredients
Main 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
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley or chopped chives for garnish
Instructions
Preparation
- Heat a skillet over medium heat and add ground beef and chopped onion. Cook until the meat is browned, about 5 to 7 minutes. Drain excess fat.
- Slice the russet or Yukon gold potatoes into thin slices, about 1/8 inch thick.
Assembly
- Layer half of the sliced potatoes on the bottom of the crockpot.
- Add half of the browned beef and onion mixture, then sprinkle a portion of the shredded cheddar cheese.
- Repeat the layers with the remaining ingredients.
- Whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth, then pour over the layered ingredients.
Cooking
- Cover the crockpot and cook on low for 6 to 8 hours.
- About 15 minutes before serving, sprinkle the remaining cheddar cheese on top and allow it to melt.
Serving
- Stir gently to mix in the melted cheese before serving.
- Garnish with fresh parsley or chopped chives and serve with a crisp salad or steamed vegetables.
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Notes
Best enjoyed hot from the crockpot. You can prep ingredients the night before and store them separately in the fridge. Adjust the richness by using lower-fat cheese or adding extra veggies.