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Crockpot Hamburger Potato Casserole

A simple and comforting dish made with ground beef, potatoes, cheese, and creamy soup, perfect for busy days.
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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: 400
Ingredients Method Notes

Ingredients
  

Main 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, divided (sharp or mild)
  • 1 can cream of mushroom soup (10.5 oz)
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Cooking the Beef
  1. Heat a skillet over medium heat. Add the ground beef and chopped onion. Cook for about 5 to 7 minutes or until the beef is browned and no pink remains. Drain any excess fat.
Preparing the Potatoes
  1. Wash and slice the potatoes into thin rounds, about 1/8 inch thick.
Layering the Ingredients
  1. In the crockpot, layer half of the potatoes, half of the cooked beef and onion mixture, and a portion of shredded cheddar cheese. Repeat these layers with the remaining potatoes, beef, and cheese.
Mixing the Soup Mixture
  1. In a separate bowl, mix the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth and well combined.
Cooking
  1. Pour the soup mixture evenly over the layers in the crockpot. Cover and cook on low for 6 to 8 hours, until the potatoes are tender and the cheese is melted.
Finishing Touch
  1. About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top and cover until melted. Garnish with parsley or chives if desired.

Notes

Store leftovers in an airtight container for up to 3 days. Make ahead by preparing layers the night before and cooking in the morning. For freezing, cool completely and transfer to a freezer-safe container for up to 3 months.