Why Make This Recipe
Crockpot Hamburger Potato Casserole is a simple and comforting dish perfect for family dinners. It combines the flavors of ground beef, creamy soup, and cheesy potatoes in a hassle-free way. With minimal preparation and the convenience of using a slow cooker, this recipe allows you to set it and forget it. It’s a great option for busy days when you want a warm and hearty meal waiting for you at the end of the day.
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 (for garnish)
Directions:
- Cook the ground beef and chopped onion in a skillet over medium heat until the beef is browned and no pink remains, about 5-7 minutes. Drain the excess fat to avoid greasiness.
- Wash and thinly slice the potatoes evenly (about 1/8 inch thick) to ensure even cooking without mushiness.
- In the crockpot, layer half the potatoes first, then half the cooked beef and onion mixture, followed by a portion of shredded cheddar cheese. Repeat the layers 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 evenly over the layered ingredients in the crockpot to add creaminess and moisture.
- Cover and cook the casserole on low for 6 to 8 hours, or until the potatoes are tender and the cheese has melted and is bubbly.
- About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top of the casserole. Cover again to melt the cheese. Garnish with fresh parsley or chopped chives if desired before serving.
How to Serve Crockpot Hamburger Potato Casserole
Serve the casserole warm straight from the crockpot. It pairs well with a simple green salad or steamed vegetables for a balanced meal. You can also add some crusty bread on the side to scoop up the cheesy goodness.
How to Store Crockpot Hamburger Potato Casserole
To store leftovers, let the casserole cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. Reheat in the microwave or in the oven until heated through.
Tips to Make Crockpot Hamburger Potato Casserole
- Use a mix of potatoes for added flavor and texture.
- For extra flavor, add some spices like paprika or Italian seasoning.
- If you prefer a bit of crunch, top the casserole with some breadcrumbs mixed with melted butter before the final cooking step.
- Make it ahead of time and cook it the next day; just refrigerate it overnight after layering.
Variation
You can switch up the main protein by using ground turkey or chicken instead of beef. For a vegetarian version, replace the meat with lentils or mushrooms and use vegetable soup instead of cream of mushroom soup.
FAQs
Can I use frozen potatoes in this recipe?
Yes, you can use frozen potato slices, but let them thaw slightly to ensure more even cooking.
Can I make this casserole gluten-free?
Yes, just substitute the cream of mushroom soup with a gluten-free version, and check the labels on other ingredients.
Can I add other vegetables to the casserole?
Absolutely! Feel free to add some chopped bell peppers, carrots, or green beans for additional nutrition and flavor.
Crockpot Hamburger Potato Casserole
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 (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 (for garnish)
Method
Preparation
- Cook the ground beef and chopped onion in a skillet over medium heat until the beef is browned and no pink remains, about 5-7 minutes. Drain the excess fat.
- Wash and thinly slice the potatoes evenly (about 1/8 inch thick) to ensure even cooking without mushiness.
Layering
- In the crockpot, layer half the potatoes first, then half the cooked beef and onion mixture, followed by a portion of shredded cheddar cheese. Repeat the layers with the remaining potatoes, beef, and some cheese.
Cooking
- In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this evenly over the layered ingredients in the crockpot.
- 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 of the casserole. Cover again to melt the cheese. Garnish with fresh parsley or chopped chives if desired before serving.