Why make this recipe
Crockpot Hamburger Potato Casserole is a fantastic dish for busy families. It combines ground beef, hearty potatoes, and creamy cheese into a one-pot meal. This recipe is not only simple to prepare but also cooks slowly, allowing the flavors to meld beautifully. Plus, it’s perfect for feeding a crowd or for leftovers throughout the week.
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 this casserole warm straight from the crockpot. It pairs well with a simple salad or steamed vegetables for a complete meal. You can also add a dollop of sour cream on top for extra creaminess.
How to store Crockpot Hamburger Potato Casserole
After the casserole cools, you can store any leftovers in an airtight container in the fridge. It will last for about 3-4 days. You can also freeze it for longer storage. Just make sure to use a freezer-safe container. To reheat, thaw overnight in the fridge and warm it in the microwave or oven.
Tips to make Crockpot Hamburger Potato Casserole
- Ensure the potatoes are sliced evenly for uniform cooking.
- If you want a healthier version, you can use ground turkey or chicken instead of beef.
- Experiment with different cheeses like mozzarella or pepper jack for a fun twist.
variation
You can add vegetables like broccoli, corn, or bell peppers to mix in for more flavor and nutrition. This dish is versatile, so feel free to get creative!
FAQs
1. Can I use frozen potatoes for this recipe?
Yes, frozen sliced potatoes can be used, but they may alter the cooking time slightly. Ensure they are cooked until tender.
2. Is this recipe gluten-free?
The recipe, as stated, is not gluten-free due to the cream of mushroom soup. You can substitute it with a gluten-free version or use a homemade sauce.
3. Can I cook this casserole on high in the crockpot?
Yes, you can cook it on high for about 3-4 hours, but the low setting is recommended for the best texture and flavor.
Crockpot Hamburger Potato Casserole
- Total Time: 495 minutes
- Yield: 6 servings
- Diet: None
Description
A creamy and hearty one-pot meal that combines ground beef, potatoes, and cheddar cheese, perfect for busy families.
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
Instructions
- Cook the ground beef and chopped onion in a skillet over medium heat until browned, about 5-7 minutes. Drain excess fat.
- Wash and thinly slice the potatoes to ensure even cooking.
- In the crockpot, layer half the potatoes, followed by half the cooked beef and onion mixture, then some shredded cheddar cheese. Repeat with remaining ingredients.
- In a bowl, whisk together cream of mushroom soup, milk, garlic powder, salt, and pepper. Pour over the layers in the crockpot.
- Cover and cook on low for 6 to 8 hours, until potatoes are tender and cheese is melted.
- About 15 minutes before serving, sprinkle remaining cheddar cheese on top and cover to melt. Garnish with parsley or chives before serving.
Notes
Ensure potatoes are sliced evenly for uniform cooking. You can use ground turkey or chicken for a healthier version. Feel free to add vegetables like broccoli or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
