Why Make This Recipe
Crockpot Hamburger Potato Casserole is a delicious, hearty meal that is perfect for busy families or anyone who loves comfort food. This dish combines the flavors of ground beef, tender potatoes, and cheesy goodness all cooked together in one pot. It’s simple to prepare and requires minimal effort, making it an ideal choice for anyone looking for an easy weeknight dinner. Plus, it fills you up and tastes amazing!
How to Make Crockpot Hamburger Potato Casserole
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 (sharp or mild), divided
- 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)
Directions
- Cook the ground beef and chopped onion in a skillet over medium heat until the beef is browned and no pink remains, about 5-7 minutes. Drain excess fat to avoid greasiness.
- Wash and thinly slice the potatoes evenly (about 1/8 inch thick) to ensure even cooking without mushiness.
- In the crockpot, layer half the potatoes first, then half the cooked beef and onion mixture, followed by a portion of shredded cheddar cheese. Repeat the layers with the remaining potatoes, beef, and some cheese.
- In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this evenly over the layered ingredients in the crockpot to add creaminess and moisture.
- Cover and cook the casserole on low for 6 to 8 hours, or until the potatoes are tender and the cheese has melted and is bubbly.
- About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top of the casserole. Cover again to melt the cheese. Garnish with fresh parsley or chopped chives if desired before serving.
How to Serve Crockpot Hamburger Potato Casserole
Serve the casserole hot, straight from the crockpot. It works well as a main dish and pairs nicely with a side salad or some steamed vegetables. Enjoy it with family or friends for a fulfilling meal.
How to Store Crockpot Hamburger Potato Casserole
To store leftovers, let the casserole cool completely. Place it in an airtight container and refrigerate. It can be stored for up to 3-4 days. To reheat, simply warm it in the microwave or oven until heated through.
Tips to Make Crockpot Hamburger Potato Casserole
- Make sure to slice the potatoes evenly for even cooking.
- You can add more vegetables like bell peppers or carrots for extra nutrition.
- For a spicier version, consider adding jalapeños or using pepper jack cheese.
Variation
Feel free to switch up the cheese or use other types of soup like cream of chicken for different flavors. You can also use ground turkey or chicken as a lean alternative to beef.
FAQs
1. Can I make this casserole overnight?
Yes, you can prepare the layers the night before and place everything in the crockpot in the morning to cook.
2. Is it okay to freeze leftovers?
Yes, you can freeze the casserole. Just make sure to do it in a freezer-safe container and consume it within 2-3 months for the best quality.
3. What if I don’t have cream of mushroom soup?
You can substitute it with cream of chicken soup or make a homemade cream sauce with milk and flour.
Crockpot Hamburger Potato Casserole
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 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
Instructions
Preparation
- Cook the ground beef and chopped onion in a skillet over medium heat until the beef is browned and no pink remains, about 5-7 minutes. Drain excess fat.
- Wash and thinly slice the potatoes evenly (about 1/8 inch thick) to ensure even cooking.
Cooking
- In the crockpot, layer half the potatoes first, then half the cooked beef and onion mixture, followed by a portion of shredded cheddar cheese. Repeat the layers with the remaining potatoes, beef, and some cheese.
- In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this evenly over the layered ingredients in the crockpot.
- Cover and cook the casserole on low for 6 to 8 hours, or until the potatoes are tender and the cheese has melted.
- About 15 minutes before serving, sprinkle the remaining cheddar cheese on top. Cover again to melt the cheese. Garnish with fresh parsley or chives if desired.