Crockpot Hamburger Potato Casserole
A layered slow-cooker casserole of thinly sliced potatoes, seasoned ground beef, melty cheddar, and a creamy mushroom binder, perfect for busy weeknights.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Total Time: 510 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Meat
Ingredients
- 1 lb ground beef
- 4–5 medium russet or Yukon Gold potatoes, thinly sliced (about 1/8 inch)
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese, 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
Instructions
- Heat a skillet over medium heat. Add the ground beef and chopped onion.
- Brown the beef, breaking it up until no pink remains and the onion is soft. Season with salt and pepper.
- Drain excess fat and transfer the beef mixture to a bowl.
- Wash and thinly slice the potatoes to about 1/8 inch thick.
- Lightly season the bottom of the crockpot with salt and pepper. Arrange half the potato slices in an even layer.
- Spoon half the beef mixture over the potatoes. Sprinkle one-third of the shredded cheddar across the layer.
- Repeat: add remaining potato slices, the rest of the beef, and another third of the cheese.
- In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
- Pour the soup mixture evenly over the layered potatoes and beef. Cover.
- Cook on LOW for 6 to 8 hours until potatoes are tender.
- 15 minutes before serving, sprinkle remaining cheddar on top. Cover to let cheese melt.
- Garnish with parsley or chives and serve warm.
Notes
Ground turkey or lean pork can replace beef. Use cream of chicken for a milder flavor. For lighter version, swap half-and-half for milk or use reduced-fat cheese.