Crockpot Hamburger Potato Casserole
A hearty and comforting casserole featuring layers of ground beef, tender potatoes, and melted cheese, cooked to perfection in a slow cooker.
Ingredients
Main Ingredients
- 1 lb ground beef (lean or regular) Lean beef keeps the dish lighter, while regular adds rich flavor.
- 4-5 medium russet or Yukon gold potatoes, thinly sliced Russests provide fluffiness while Yukon golds add creaminess.
- 1 medium onion, chopped Sauté for extra flavor.
- 2 cups shredded cheddar cheese, divided Sharp enhances flavor, mild makes it creamy.
- 1 can (10.5 oz) cream of mushroom soup Adds creaminess and binds the ingredients.
- 1/2 cup milk Thins the soup for layering.
- 1/2 teaspoon garlic powder Optional, but recommended for flavor.
- to taste salt and pepper Always taste as you go!
- fresh parsley or chopped chives Used as garnish for freshness.
Instructions
Preparation
- In a skillet, over medium heat, cook the ground beef and chopped onion 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.
Layering
- In the crockpot, layer half of the sliced potatoes, followed by half of the beef and onion mixture. Then sprinkle a portion of cheddar cheese on top. Repeat these layers with the remaining potatoes, beef, and cheese.
Mixing the Sauce
- In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
Cooking
- Pour the creamy mixture evenly over the layered ingredients in the crockpot. Cover and cook on low for 6 to 8 hours, or until the potatoes are tender.
Final Touch
- About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top and cover again to melt. Garnish with fresh parsley or chives just before serving.
Notes
This casserole can be assembled in advance and cooked later. Leftovers are delicious and can be stored in the fridge for up to 3 days. It can be frozen, thawed, and reheated either in the oven or microwave.