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Crockpot Hamburger Potato Casserole

A comforting one-pot meal featuring layers of beef, potatoes, and cheese, all cooked to perfection in a slow cooker.
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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 Vegetables
  • 1 lb ground beef (lean or regular) You can use ground turkey as a lighter option.
  • 4-5 medium russet or Yukon gold potatoes, thinly sliced Slice about 1/8 inch thick to ensure even cooking.
  • 1 medium onion, chopped
Dairy and Liquids
  • 2 cups shredded cheddar cheese, divided Sharp or mild, your choice.
  • 1 can cream of mushroom soup (10.5 oz) Use gluten-free if needed.
  • 1/2 cup milk
Seasoning
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
Garnish
  • Fresh parsley or chopped chives For garnish before serving.

Method
 

Preparation
  1. In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and no pink remains (about 5-7 minutes). Drain excess fat to avoid greasiness.
  2. Wash and thinly slice the potatoes evenly (about 1/8 inch thick).
Layering
  1. In the crockpot, layer half the potatoes first, followed by half the cooked beef and onion mixture, then a portion of shredded cheddar cheese. Repeat with the remaining potatoes, beef, and cheese.
Creamy Sauce
  1. In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this evenly over the layers in your crockpot.
Cooking
  1. Cover and cook the casserole on low for 6 to 8 hours, or until the potatoes are tender and the cheese is melted and bubbly.
Finishing Touch
  1. About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top and cover again to melt the cheese.
  2. Garnish with fresh parsley or chopped chives before serving.

Notes

This casserole can be made the night before and stored in the fridge. For reheating, use a microwave or oven until hot.