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Crockpot Hamburger Potato Casserole

A comforting and effortless casserole made with ground beef, creamy potatoes, and cheese, perfect for busy weeknights.
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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: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (lean or regular) Substitute with ground turkey or chicken if desired.
  • 4-5 medium russet or Yukon gold potatoes, thinly sliced Sliced to about 1/8 inch thick.
  • 1 medium onion, chopped
  • 2 cups shredded cheddar cheese, divided Use sharp or mild cheddar.
Sauce Ingredients
  • 1 can cream of mushroom soup (10.5 oz) Can substitute with cream of celery or chicken soup.
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
Garnish
  • Fresh parsley or chopped chives For garnish.

Method
 

Preparation
  1. In a skillet over medium heat, brown the ground beef with the chopped onion until no pink remains, approximately 5-7 minutes. Drain any excess fat.
  2. Wash and thinly slice the potatoes to about 1/8 inch thick.
Layering Ingredients
  1. In the crockpot, layer half of the sliced potatoes at the bottom. Add half of the cooked beef and onion mix followed by a portion of shredded cheddar. Repeat these layers with the remaining ingredients.
Making the Sauce
  1. In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour evenly over the layered ingredients in the crockpot.
Cooking
  1. Cover and let it cook on low for 6 to 8 hours, or until the potatoes are fork-tender and cheese is melted and bubbly.
Final Touches
  1. About 15 minutes before serving, sprinkle the remaining cheddar cheese on top and cover to let it melt. Garnish with fresh parsley or chives if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days or frozen for up to 2-3 months. Reheat to at least 165°F for safety.