Crockpot Hamburger Potato Casserole
A warm and comforting casserole made with seasoned ground beef, tender potatoes, and gooey cheese, all cooked to perfection in a Crockpot.
Ingredients
Main Ingredients
- 1 lb ground beef (lean or regular) You can use ground turkey or chicken for a leaner option.
- 4-5 medium russet or Yukon gold potatoes, thinly sliced Aim for about 1/8 inch thick slices.
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese, divided Use sharp or mild cheddar based on your preference.
- 1 can cream of mushroom soup (10.5 oz) You can substitute with cream of chicken if preferred.
- ½ cup milk Almond milk or soy milk can be used as a substitute.
- ½ teaspoon garlic powder Feel free to use fresh garlic if preferred.
- to taste salt and pepper
- to garnish Fresh parsley or chopped chives Adds a pop of color.
Instructions
Preparation
- Gather all your ingredients and prep your workspace.
Cooking
- In a skillet over medium heat, combine the ground beef and chopped onion. Cook until the beef is browned, about 5-7 minutes. Drain any excess fat.
- Slice the potatoes thinly, about 1/8 inch thick.
- Layer half of the sliced potatoes in the Crockpot, followed by half of the cooked beef and onion mixture, and a portion of the shredded cheese. Repeat with the remaining ingredients and finish with a top layer of cheese.
- In a separate bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour the sauce evenly over the layers in the Crockpot.
- Cover and cook on low for 6 to 8 hours.
- About 15 minutes before serving, add the remaining cheese on top and cover to let it melt.
Serving
- Scoop out the casserole and serve warm, optionally garnished with parsley or chives.
Notes
For best results, ensure to drain the beef and slice the potatoes evenly. Experiment with spices for a unique flavor.