Crockpot Hamburger Potato Casserole
An easy meal combining savory ground beef, creamy potatoes, and melted cheese, perfect for busy weeknights.
Ingredients
Meat and Base 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
Cheese
- 2 cups shredded cheddar cheese, divided (sharp or mild)
Creamy Mixture
- 1 can cream of mushroom soup (10.5 oz)
- 1/2 cup milk
- 1/2 teaspoon garlic powder
Seasoning and Garnish
- 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, about 5 to 7 minutes. Drain any excess fat.
- Wash and slice the potatoes into thin rounds, about 1/8 inch thick.
Layering
- In your crockpot, layer half of the sliced potatoes, followed by half of the cooked beef and onion mixture, and some shredded cheddar cheese. Repeat with the remaining potatoes, beef, and cheese.
- In a separate bowl, mix together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this mixture evenly over the layers in the crockpot.
Cooking
- 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, and let it melt.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can prepare and layer the casserole the night before.