Crockpot Hamburger Potato Casserole
A hearty and comforting casserole made with layers of seasoned ground beef, potatoes, and gooey cheese, cooked slowly in a crockpot.
Equipment
- Crockpot
- Skillet
- Mixing Bowl
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 Cream of Mushroom Soup (10.5 oz)
- 1/2 cup Milk
- 1/2 teaspoon Garlic Powder
- Salt and Pepper To taste
- Fresh Parsley or Chopped Chives For garnish (optional)
Instructions
- Cook the ground beef and onion in a skillet over medium heat until browned, about 5-7 minutes. Drain excess fat.
- Wash and slice the 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 mixture and a sprinkle of cheese. Repeat the layers.
- In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper. Pour the mixture evenly over the layers in the crockpot.
- Cover and cook on low for about 6-8 hours, until the potatoes are tender.
- About 15 minutes before serving, sprinkle remaining cheese on top and cover to melt.
- Garnish with fresh parsley or chives if desired, then serve hot.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.