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Crockpot Hamburger Potato Casserole

A warm and comforting dish, perfect for busy days, featuring layers of ground beef, potatoes, and cheese, all slow-cooked to perfection.
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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: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb ground beef (lean or regular) Can use turkey or chicken as alternatives.
  • 4-5 medium russet or Yukon gold potatoes, thinly sliced Ensure even slicing for even cooking.
  • 1 medium onion, chopped
  • 2 cups shredded cheddar cheese, divided Feel free to substitute with mozzarella or pepper jack.
  • 1 can (10.5 oz) cream of mushroom soup Can add sour cream or cream cheese for a creamier version.
  • 1/2 cup milk
  • 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, about 5-7 minutes. Drain excess fat.
  2. Wash and slice the potatoes evenly (1/8 inch thick).
Layering in the Crockpot
  1. In the crockpot, layer half of the potatoes, followed by half of the beef mixture, and some cheese. Repeat layers.
Final Preparation
  1. In a bowl, whisk together the soup, milk, garlic powder, salt, and pepper. Pour over layers.
  2. Cover and cook on low for 6-8 hours until potatoes are tender.
  3. About 15 minutes before serving, add remaining cheese on top and cover to melt. Garnish with parsley or chives before serving.

Notes

To store leftovers, let the casserole cool completely. Place it in an airtight container and refrigerate. It can stay fresh for about 3-4 days. You can also freeze it for up to 2 months. To reheat, thaw in the fridge overnight and warm in the microwave or oven until heated through. Consider adding bell peppers or carrots for extra nutrition.