Crockpot Hamburger Potato Casserole
A comforting and easy-to-make casserole with layers of ground beef, creamy potatoes, and melty cheese, perfect for busy weeknight dinners.
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 (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 for garnish
Instructions
Preparation
- In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and no pink remains, approximately 5-7 minutes. Drain any excess fat.
- While the beef is cooking, wash and thinly slice the potatoes to about 1/8 inch thick.
Layering
- In the crockpot, layer half of the potatoes at the bottom, then add half of the cooked beef and onion mixture, followed by a portion of the shredded cheddar cheese. Repeat with the remaining ingredients.
Adding Creamy Sauce
- In a separate bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this mixture evenly over the layers in the crockpot.
Cooking
- Cover and let it cook on low for 6 to 8 hours, or until the potatoes are fork-tender and the cheese is melted and bubbly.
- About 15 minutes before serving, sprinkle the remaining cheddar cheese on top. Cover again to let the cheese melt.
Serving
- Garnish with fresh parsley or chopped chives before serving, and enjoy warm!
Notes
Feel free to substitute turkey for the beef or use dairy-free cheese. For storage, cool completely before transferring to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months.