why make this recipe
Crockpot Hamburger Potato Casserole is a comforting and hearty meal that’s simple to prepare. It’s perfect for busy days when you want a warm, satisfying dish waiting for you. Just set it and forget it! This recipe combines flavorful ground beef, creamy soup, and tender potatoes topped with melted cheese, making it a family favorite. Plus, it’s all made in one pot, which means less cleanup for you.
how to make Crockpot Hamburger Potato Casserole
Ingredients
- 1 lb ground beef (lean or regular)
- 4-5 medium russet or Yukon gold potatoes, thinly sliced (about 1/8 inch thick)
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese (sharp or mild), divided
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley or chopped chives
Directions
- Cook the ground beef and chopped onion in a skillet over medium heat for 5-7 minutes, until the beef is browned and no pink remains. Drain excess fat to keep it from being greasy.
- Wash and thinly slice the potatoes evenly (about 1/8 inch thick) to help them cook properly without becoming mushy.
- In the crockpot, layer half the potatoes, then half the cooked beef and onion mixture, followed by some shredded cheddar cheese. Repeat with the remaining potatoes, beef, and some cheese.
- In a 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 to add creaminess.
- 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.
- About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top. Cover again to allow the cheese to melt. Garnish with fresh parsley or chopped chives if desired.
how to serve Crockpot Hamburger Potato Casserole
Serve this casserole warm right from the crockpot for the best experience. It pairs well with a simple side salad or some steamed vegetables for a complete meal.
how to store Crockpot Hamburger Potato Casserole
You can store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the microwave or in the oven until it’s heated through.
tips to make Crockpot Hamburger Potato Casserole
- For extra flavor, you can add your favorite seasonings or vegetables, like bell peppers or mushrooms, to the beef mixture.
- Be sure to slice the potatoes evenly for uniform cooking.
- If you want crunch, consider adding crushed crackers or fried onions on top during the last few minutes of cooking.
variation
You can easily customize this casserole by substituting the ground beef with ground turkey or sausage. You could also use different types of cheese like mozzarella or pepper jack for a spicy kick.
FAQs
Can I prepare this casserole ahead of time?
Yes, you can prepare it the night before. Layer all the ingredients in the crockpot, cover, and refrigerate. In the morning, just plug it in to cook.
Can I use frozen potatoes?
Fresh potatoes work best for texture, but if you use frozen, ensure they are thawed and well-drained to prevent sogginess.
How can I make this dish healthier?
You can use leaner meat, low-fat cheese, and substitute half of the potatoes with steamed cauliflower for a lower-carb option.
Crockpot Hamburger Potato Casserole
Ingredients
Main Ingredients
- 1 lb ground beef (lean or regular) Use lean ground beef for less grease.
- 4-5 medium russet or Yukon gold potatoes, thinly sliced Slice potatoes about 1/8 inch thick.
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese, divided Use sharp or mild cheese based on preference.
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley or chopped chives For garnish.
Instructions
Preparation
- Cook the ground beef and chopped onion in a skillet over medium heat for 5-7 minutes, until the beef is browned and no pink remains. Drain excess fat.
- Wash and thinly slice the potatoes evenly to help them cook properly.
- In the crockpot, layer half the potatoes, then half the cooked beef and onion mixture, followed by some shredded cheddar cheese. Repeat with remaining ingredients.
- In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour over layered ingredients.
- Cover and cook on low for 6 to 8 hours, or until potatoes are tender and cheese is bubbly.
- About 15 minutes before serving, sprinkle remaining cheddar cheese on top. Cover again to melt the cheese. Garnish before serving.