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Crockpot Hamburger Potato Casserole

A comforting, cheesy casserole made with layers of ground beef, potatoes, and cheddar cheese, perfect for busy days.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (lean or regular) Use lean ground beef for a healthier option.
  • 4-5 medium russet or Yukon gold potatoes, thinly sliced Slice about 1/8 inch thick for even cooking.
  • 1 medium onion, chopped
  • 2 cups shredded cheddar cheese, divided Use sharp or mild cheddar.
  • 1 can (10.5 oz) cream of mushroom soup Can substitute with cream of chicken soup for a twist.
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • Fresh parsley or chopped chives (for garnish)

Method
 

Preparation
  1. 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.
  2. Wash and thinly slice the potatoes evenly (about 1/8 inch thick) to ensure even cooking.
Layering
  1. In the crockpot, layer half the potatoes, followed by half the cooked beef and onion mixture, and a portion of shredded cheddar cheese. Repeat with the remaining ingredients.
Cooking
  1. 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.
  2. Cover and cook on low for 6 to 8 hours, or until potatoes are tender and cheese is melted and bubbly.
  3. About 15 minutes before serving, sprinkle the remaining shredded cheese on top, cover again to melt.
  4. Garnish with fresh parsley or chives before serving.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven. Consider adding other vegetables like bell peppers or mushrooms.