Crockpot Hamburger Potato Casserole
This comforting slow cooker casserole layers ground beef, sliced potatoes, and cheddar cheese in a creamy mushroom sauce for an easy, hearty, and delicious dinner.
Equipment
- 1 crockpot (slow cooker)
- 1 skillet
- 1 knife (for slicing potatoes)
- 1 mixing bowl
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 (optional)
Instructions
- Cook the ground beef and chopped onion in a skillet over medium heat until the beef is browned with no pink remaining, about 5 to 7 minutes. Drain excess fat.
- Wash and thinly slice the potatoes about 1/8 inch thick for even cooking.
- In the crockpot, layer half of the sliced potatoes first, then half of the cooked beef and onion mixture, followed by a portion of shredded cheddar cheese.
- Repeat the layering with the remaining potatoes, beef, and some more shredded cheddar cheese.
- In a mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
- Pour the sauce evenly over the layered ingredients in the crockpot.
- Cover and cook on low for 6 to 8 hours, or until the potatoes are tender and the cheese is melted and bubbly.
- About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top. Cover to melt the cheese.
- Garnish with fresh parsley or chopped chives if desired before serving.
Notes
- Use a mandoline or sharp knife for uniform potato slices.
- Drain fat after browning beef to prevent greasiness.
- Layer gently to keep texture distinct.
- Add milk or broth if casserole seems dry while cooking.
- Cooking low and slow melds flavors and tenderizes potatoes.