Crockpot Hamburger Potato Casserole
A comforting casserole with layers of tender potatoes, savory ground beef, and melty cheese, perfect for busy families.
Ingredients
For the Base
- 1 lb lean ground beef
- 4-5 medium russet or Yukon gold potatoes, thinly sliced About 1/8 inch thick
- 1 medium onion, chopped
For the Sauce
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- ½ teaspoon garlic powder
For the Topping
- 2 cups shredded cheddar cheese, divided
Seasoning
- to taste Salt and pepper
For Garnish
- to taste Fresh parsley or chopped chives
Instructions
Preparation
- In a skillet over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon. Drain excess fat.
- In a bowl, combine cream of mushroom soup, milk, and garlic powder. Stir until mixed well.
Layering and Cooking
- In your crockpot, layer half of the potato slices, followed by half of the browned beef, half of the onion, and a sprinkle of salt and pepper. Drizzle a portion of the sauce over this layer, then sprinkle with 1 cup of cheese.
- Add another layer with the remaining potatoes, beef, onions, and another sprinkle of salt and pepper. Pour the remaining sauce over the top and finish off with the remaining cheese.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours. Ensure potatoes are tender by testing with a fork towards the end of the cooking time.
- Once finished, let the casserole sit for about 10 minutes before serving, allowing flavors to meld.
Notes
Serve with a side of fresh salad or crusty bread. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Variations can include using ground turkey or adding vegetables like bell peppers or mushrooms.