Crockpot Hamburger Potato Casserole
A hearty and comforting casserole made with ground beef, creamy potatoes, and cheese, all slow-cooked to perfection in a crockpot.
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
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley or chopped chives for garnish, if desired
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- In a skillet, heat over medium heat and add the ground beef along with the chopped onion. Cook until the beef is browned and no pink remains, about 5-7 minutes.
- Drain any excess fat.
- Wash and slice the potatoes into even slices, around 1/8 inch thick.
Layering
- Begin layering your ingredients in the crockpot, starting with half of the sliced potatoes.
- Follow with half of the cooked beef and onion mixture, and sprinkle a portion of shredded cheddar cheese over it.
- Repeat the layers with the remaining potatoes, then the beef and onion mixture, and finish with more cheese.
Mixing Sauce
- In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
- Pour this mixture evenly over the layered ingredients in the crockpot.
Cooking
- Cover the crockpot and set it to low. Cook for 6-8 hours, until the potatoes are tender.
- About 15 minutes before serving, sprinkle the remaining cheddar cheese on top, cover, and allow it to melt.
Serving
- Garnish with fresh parsley or chopped chives before serving.
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Notes
Serving is as simple as scooping onto plates. Pair with a green salad or steamed vegetables for a complete meal. Store leftovers in airtight containers in the fridge for 3-5 days, or freeze for up to three months. To reheat, microwave or oven until warmed through.