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Crockpot Hamburger Potato Casserole

A hearty and satisfying meal that combines ground beef, potatoes, and cheese, all cooked in one pot for easy preparation and clean-up.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Dairy
  • 1 lb ground beef (lean or regular)
  • 2 cups shredded cheddar cheese, divided Use sharp or mild cheese based on preference.
  • 1 can cream of mushroom soup Can substitute with cream of chicken soup.
  • 1/2 cup milk
Vegetables
  • 4-5 medium russet or Yukon gold potatoes, thinly sliced Slice about 1/8 inch thick for even cooking.
  • 1 medium onion, chopped
Seasonings
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • Fresh parsley or chopped chives For garnish.

Method
 

Preparation
  1. Cook the ground beef and chopped onion in a skillet over medium heat until the beef is browned and no pink remains, about 5-7 minutes. Drain excess fat.
  2. Wash and thinly slice the potatoes evenly to ensure even cooking without mushiness.
Layering and Cooking
  1. In the crockpot, layer half the potatoes, then half the cooked beef and onion mixture, followed by a portion of shredded cheddar cheese. Repeat with remaining ingredients.
  2. In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this over the layered ingredients.
  3. Cover and cook on low for 6 to 8 hours, or until the potatoes are tender and the cheese is melted and bubbly.
  4. About 15 minutes before serving, sprinkle the remaining cheddar cheese on top and cover to melt the cheese.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. Consider adding extra vegetables like bell peppers or corn, and adjust seasoning to taste.