Why Make This Recipe
Crockpot Hamburger Potato Casserole is a fantastic comfort food that brings warmth and flavor to your dinner table. It’s easy to make, perfect for busy days, and is sure to please the whole family. This dish combines the hearty flavors of ground beef, tender potatoes, and creamy cheese, all cooked slowly to develop rich flavors. Plus, you can throw everything in the crockpot and let it do the work 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 (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 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 well with a simple salad or steamed vegetables. You can also offer some crusty bread on the side for a complete meal.
How to Store Crockpot Hamburger Potato Casserole
Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the microwave or in a baking dish in the oven until heated through.
Tips to Make Crockpot Hamburger Potato Casserole
- Make sure to slice the potatoes evenly to ensure they cook at the same rate.
- Use low-sodium cream of mushroom soup and milk to control salt levels.
- For extra flavor, consider adding some herbs like thyme or rosemary.
Variation
You can add vegetables such as bell peppers, carrots, or corn for added nutrition and flavor. Feel free to experiment with different types of cheese, like mozzarella or pepper jack, for a unique twist.
FAQs
Can I use frozen hash browns instead of whole potatoes?
Yes, you can substitute frozen hash browns instead of using fresh potatoes for convenience.
How do I know when the casserole is done?
The casserole is done when the potatoes are tender and can be easily pierced with a fork. The cheese should also be melted and bubbly.
Can I make this recipe ahead of time?
Yes, you can prepare the layers ahead of time and store them in the fridge overnight. Just cook it in the crockpot the next day.
Crockpot Hamburger Potato Casserole
Ingredients
Main ingredients
- 1 lb ground beef (lean or regular) Lean ground beef is recommended for less greasiness.
- 4-5 medium russet or Yukon gold potatoes, thinly sliced Slice about 1/8 inch thick for even cooking.
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese (sharp or mild), divided Use divided: half for layering, half for topping.
- 1 can (10.5 oz) cream of mushroom soup Low-sodium option can be used.
- 1/2 cup milk Low-sodium milk recommended.
- 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 first, then half the cooked beef and onion mixture, followed by a portion of shredded cheddar cheese. Repeat with the remaining ingredients.
Adding Creaminess
- 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.
Cooking
- Cover and cook the casserole on low for 6 to 8 hours, until the potatoes are tender and the cheese is melted.
- About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top. Cover again to melt the cheese.
Garnishing and Serving
- Garnish with fresh parsley or chopped chives before serving.