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Crockpot Hamburger Potato Casserole

A comforting and hearty meal that combines layers of beef, potatoes, and gooey cheese, perfect for busy days.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (lean or regular) Can substitute with ground turkey or chicken.
  • 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 cheese.
  • 1 can (10.5 oz) cream of mushroom soup Can substitute with cream of chicken or dairy-free alternative.
  • 1/2 cup milk Use any type of 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 to avoid greasiness.
  2. Wash and thinly slice the potatoes evenly (about 1/8 inch thick) to ensure even cooking without mushiness.
Layering
  1. 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.
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 in the crockpot.
  2. Cover and cook the casserole on low for 6 to 8 hours, or until the potatoes are tender and the cheese has melted and is bubbly.
Finishing Touch
  1. About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top of the casserole. Cover again to melt the cheese. Garnish with fresh parsley or chopped chives if desired before serving.

Notes

Serve this casserole warm, straight from the crockpot. It pairs well with a simple side salad or steamed vegetables. To store leftovers, let the casserole cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.