Crockpot Hamburger Potato Casserole
A hearty and comforting casserole featuring layers of ground beef, potatoes, and cheese, cooked slowly for ultimate flavor and ease.
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
Instructions
Preparation
- In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and there’s no pink left, about 5-7 minutes. Drain any excess fat.
- Wash and thinly slice the potatoes evenly to about 1/8 inch thick.
Layering and Cooking
- In your crockpot, layer half of the sliced potatoes at the bottom.
- Add half of the cooked beef and onion mixture, followed by some shredded cheddar cheese.
- Repeat with the remaining potatoes, beef, and a little more cheese.
- In a separate bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this mixture over the layers.
- Cover the crockpot and cook on low for 6 to 8 hours, until the potatoes are tender and the cheese is melted.
- About 15 minutes before serving, sprinkle the remaining cheddar cheese on top. Cover again to let the cheese melt.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. Slice potatoes uniformly for even cooking. Consider using different cheese varieties for extra flavor.