Crockpot Hamburger Potato Casserole
A hearty and comforting casserole made with ground beef, tender potatoes, and creamy mushroom sauce, perfect for busy weeknights.
Ingredients
Meat and Vegetables
- 1 lb ground beef Lean or regular; 85/15 is preferred.
- 4-5 medium russet or Yukon gold potatoes, thinly sliced About 1/8 inch thick.
- 1 medium onion, chopped
Dairy and Condiments
- 2 cups shredded cheddar cheese, divided Sharp or mild.
- 1 can cream of mushroom soup (10.5 oz) Can substitute with cream of chicken if desired.
- 1/2 cup milk Use whole or 2% milk for the best texture.
Seasonings
- 1/2 teaspoon garlic powder
- to taste salt and pepper Add sparingly as the soup contains sodium.
Garnish
- Fresh parsley or chopped chives For garnish before serving.
Instructions
Preparation
- In a large skillet over medium heat, cook the ground beef and chopped onion until browned, about 5–7 minutes. Drain excess fat and season with salt, pepper, and garlic powder.
- Wash and thinly slice the potatoes to about 1/8 inch thick.
Layering
- Spread half of the potato slices in the bottom of a 6-quart crockpot. Top with half of the cooked beef mixture and a cup of shredded cheddar. Repeat the layers with remaining potatoes, beef, and another cup of cheese.
Making the Sauce
- In a medium bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this mixture over the layered ingredients in the crockpot.
Cooking
- Cover and cook on LOW for 6 to 8 hours. Do not lift the lid during cooking.
Final Steps
- About 15 minutes before serving, sprinkle remaining cheddar on top of the casserole and cover until melted.
- Garnish with fresh parsley or chives before serving.
Notes
For a browned top, broil the casserole for 1-2 minutes after cooking. Ensure even potato thickness for consistent cooking.