Crockpot Hamburger Potato Casserole
A delicious and hearty casserole made with ground beef, tender potatoes, and cheesy goodness, all cooked in one pot for an easy weeknight dinner.
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.
Notes
Make sure to slice the potatoes evenly for even cooking. Consider adding vegetables like bell peppers or carrots for extra nutrition. For a spicier version, add jalapeños or use pepper jack cheese. Leftovers can be stored in an airtight container in the fridge for 3-4 days.