Description
This Crockpot Hamburger Potato Casserole is a comforting, hearty dish perfect for easy meal prep. Layers of seasoned ground beef, thinly sliced potatoes, creamy mushroom soup, and melted cheddar cheese slow cook to perfection, resulting in a delicious and satisfying casserole that’s perfect for family dinners or busy weeknights.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef (lean or regular)
- 4–5 medium russet or Yukon gold potatoes, thinly sliced (about 1/8 inch thick)
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese (sharp or mild), 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
- Cook Ground Beef and Onion: In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned with no pink showing, about 5-7 minutes. Drain any excess fat to prevent greasiness in the casserole.
- Slice Potatoes: Wash and thinly slice the potatoes evenly about 1/8 inch thick using a mandoline or sharp knife to ensure even cooking and avoid mushiness.
- Layer in Crockpot: In the crockpot, start by layering half of the sliced potatoes. Next, add half of the cooked beef and onion mixture, followed by a portion of shredded cheddar cheese. Repeat the layering with the remaining potatoes, beef, and cheese.
- Prepare Creamy Sauce: In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this mixture evenly over the layered ingredients in the crockpot, adding creaminess and moisture.
- Cook in Crockpot: Cover and cook on the low setting for 6 to 8 hours, or until the potatoes are tender and the cheese has melted and is bubbly.
- Add Final Cheese Layer: About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese over the casserole. Cover again to let the cheese melt fully.
- Garnish and Serve: Once cooked, garnish with fresh parsley or chopped chives for added freshness and serve warm.
Notes
- Use a mandoline or sharp knife to slice potatoes uniformly for even cooking.
- Drain excess fat after browning the beef to prevent a greasy casserole.
- Layer ingredients gently to maintain distinct textures and preserve casserole structure.
- If the casserole appears dry halfway through cooking, add a splash of milk or broth to maintain moisture.
- Slow cooking on the low setting helps blend flavors thoroughly and tenderizes the potatoes without overcooking.
