Crockpot Hamburger Potato Casserole
A heartwarming and easy crockpot casserole combining ground beef, creamy potatoes, and melty cheese, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef Protein base; flavorful component
- 1 medium onion Adds sweetness and depth
- 4-5 medium potatoes Heartiness; main structure of the dish
- 1 can cream of mushroom soup Creamy texture; moisture
- 1 cup milk Enhances creaminess
- 1 teaspoon garlic powder Flavor enhancement
- to taste salt and pepper Seasoning for better taste
- 2 cups shredded cheddar cheese Gooey, melty finish; binds the casserole
Instructions
Preparation
- In a large skillet over medium heat, cook the ground beef and chopped onion, breaking the beef into small crumbles until browned (5-7 minutes). Drain excess fat.
- Wash and slice the potatoes to about 1/8 inch thickness. Optionally, place sliced potatoes in cold water to prevent browning.
- Layer half of the sliced potatoes in the bottom of the crockpot, followed by half of the beef mixture and a portion of cheddar cheese. Repeat layers with remaining ingredients.
- In a bowl, whisk together cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour evenly over layered ingredients in crockpot.
- Cover and cook on low for 6-8 hours until potatoes are tender and cheese is bubbly.
- About 15 minutes before serving, sprinkle remaining cheddar cheese on top and cover until melted.
Notes
Store leftover casserole in an airtight container in the refrigerator for up to three days or freeze for up to three months. Reheat in the oven or microwave before serving.