Why Make This Recipe
Crockpot Hamburger Potato Casserole is a fantastic choice for busy days. It’s simple to prepare and cooks slowly, giving you a delicious meal when you return home. This dish combines ground beef, tender potatoes, and creamy cheese, resulting in a comforting meal the whole family will love. Plus, the crockpot method allows for flavors to blend beautifully while you go about your 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
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 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 hot, straight from the crockpot. It pairs nicely with a simple salad or some crusty bread. You can also add extra toppings like sour cream or extra cheese for added flavor.
How to Store Crockpot Hamburger Potato Casserole
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or place it back in the oven until heated through.
Tips to Make Crockpot Hamburger Potato Casserole
- Ensure that your potato slices are uniform in thickness for even cooking.
- If you prefer a creamier texture, add an extra half can of cream of mushroom soup or more milk.
- You can also add vegetables like bell peppers or mushrooms for added nutrition and flavor.
Variation
You can easily swap the ground beef for turkey or chicken for a lighter option. Additionally, try using different kinds of cheese, like pepper jack for a spicy kick or mozzarella for a more mild flavor.
FAQs
Can I use frozen potatoes?
It’s best to use fresh potatoes for this recipe, as frozen potatoes may not cook evenly and can become mushy.
Can I make this casserole ahead of time?
Yes, you can prepare the layers the night before and store them in the fridge. Just pour the sauce over before cooking.
Is this recipe gluten-free?
The recipe is not gluten-free due to the cream of mushroom soup. You can use a gluten-free cream soup to make it suitable for a gluten-free diet.
Crockpot Hamburger Potato Casserole
Ingredients
Main Ingredients
- 1 lb ground beef (lean or regular) Use lean for less fat.
- 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 Use sharp or mild 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 until the beef is browned and no pink remains, about 5-7 minutes. Drain excess fat.
- Wash and thinly slice the potatoes evenly (about 1/8 inch thick).
Layering
- In the crockpot, layer half the potatoes, half the cooked beef and onion mixture, and some shredded cheddar cheese. Repeat with the remaining potatoes, beef, and cheese.
- In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour evenly over the layered ingredients.
Cooking
- Cover and cook on low for 6 to 8 hours, or until the potatoes are tender and the cheese is bubbly.
- About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top and cover to melt the cheese.
- Garnish with fresh parsley or chopped chives if desired.
