Description
This Crockpot Hamburger Potato Casserole is a comforting, hearty dish perfect for a hands-off meal. Ground beef is browned with onions and combined with creamy mushroom soup and spices, then layered with thinly sliced russet potatoes and shredded cheeses in a slow cooker. The result is a tender, cheesy casserole that’s perfect for busy days or cozy dinners.
Ingredients
Meat and Vegetables
- 2 pounds ground beef
- 1 medium yellow onion, diced
- 4 medium russet potatoes, peeled and sliced thinly (about 1/8”)
Wet Ingredients and Seasonings
- 2 (10.5 oz) cans cream of mushroom soup
- 1 cup milk
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Cheeses
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
Instructions
- Brown the beef and onions: In a large skillet over medium-high heat, brown the ground beef until no longer pink. Add the diced yellow onion and cook until the onion becomes translucent. Drain any excess fat and remove the skillet from the heat.
- Combine the creamy mixture: To the cooked beef and onions in the skillet, add the cream of mushroom soup, milk, garlic powder, kosher salt, and ground black pepper. Stir thoroughly until all ingredients are well combined.
- Layer potatoes in crockpot: Lightly grease or line the bottom of your crockpot. Place half of the thinly sliced potatoes in an even, flat layer at the bottom of the crockpot.
- Add beef mixture and cheese: Pour half of the ground beef and soup mixture evenly over the potato layer. Then sprinkle half of the shredded sharp cheddar and Monterey Jack cheeses on top.
- Create second layer: Add the remaining sliced potatoes as a second even layer. Pour the rest of the beef mixture over these potatoes, then top with the remaining shredded cheeses.
- Cook in crockpot: Cover the crockpot with its lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. The casserole is done when the potatoes are fork tender and the cheese is melted and bubbly.
Notes
- For best results, slice potatoes thinly (about 1/8 inch) to ensure even cooking within the crockpot.
- You can substitute cream of mushroom soup with cream of celery or cream of chicken soup if preferred.
- Adding more cheese on top prior to serving can create a richer, more decadent casserole.
- This dish can be prepared the night before by assembling in the crockpot insert; refrigerate and cook the next day.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
