Crockpot Hamburger Potato Casserole
A heartwarming and comforting casserole featuring layers of tender potatoes, savory ground beef, and rich cheese, all simmered effortlessly in a crockpot.
Ingredients
Main Ingredients
- 1 lb ground beef (lean or regular) Preferably lean to avoid excess greasiness.
- 4-5 medium russet or Yukon gold potatoes Sliced thinly (about 1/8 inch thick) for even cooking.
- 1 medium onion, chopped Adds a wonderful depth of flavor.
- 2 cups shredded cheddar cheese (sharp or mild), divided Use according to preference.
- 1 can (10.5 oz) cream of mushroom soup Base for creamy texture.
- 1/2 cup milk Lightens the soup and adds richness.
- 1/2 teaspoon garlic powder Flavor enhancer.
- Salt and pepper, to taste Always season to your preference!
- Fresh parsley or chopped chives For garnish.
Instructions
Preparation
- In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and no pink remains, about 5-7 minutes. Drain excess fat.
- Wash and thinly slice the potatoes (about 1/8 inch thick) ensuring uniform thickness.
- In the crockpot, layer half the sliced potatoes on the bottom. Add half the cooked beef and onion mixture, then sprinkle with a portion of shredded cheddar cheese. Repeat layering 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 mixture evenly over the layered ingredients in the crockpot.
Cooking
- Cover and cook on low for 6-8 hours, or until the potatoes are tender and cheese is melted.
- 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top. Cover again until cheese melts. Garnish with fresh parsley or chopped chives.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave. Can be frozen for up to 3 months.