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Crockpot Hamburger Potato Casserole

This comforting casserole is a one-pan wonder, filled with layers of creamy potatoes, savory beef, and melty cheese. Perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American
Calories: 500
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 (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
  1. In a skillet over medium heat, brown the ground beef and chopped onion for about 5-7 minutes until there’s no pink left. Drain excess fat.
  2. Wash and thinly slice your potatoes to about 1/8 inch thick for even cooking.
Assembly
  1. Start with half of the potatoes on the bottom of the crockpot.
  2. Layer half the beef and onion mixture, followed by some shredded cheddar cheese.
  3. Repeat with the rest of the ingredients.
Sauce preparation
  1. In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
  2. Pour this mixture evenly over the layers in the crockpot.
Cooking
  1. Cover and cook on low for 6 to 8 hours, or until the potatoes are fork-tender and the cheese is bubbling.
Finishing touches
  1. About 15 minutes before serving, sprinkle the remaining cheddar cheese on top, cover, and let it melt.
  2. Garnish with fresh parsley or chives before serving.

Notes

Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months. Reheat in the microwave or oven.