why make this recipe
This Crockpot Hamburger Potato Casserole is simple and filling. It needs little hands-on time. Put it in the slow cooker in the morning and come home to a warm, comforting meal. If you like easy casseroles, try this similar cheesy hamburger casserole for another weeknight option.
introduction
This dish mixes ground beef, sliced potatoes, soup, and cheese. The slow cooker makes the potatoes tender and the flavors meld. It is a good choice for busy days or for feeding a family. The recipe uses common ingredients and is easy to change to your taste.
how to make Crockpot Hamburger Potato Casserole
- Brown the ground beef with the chopped onion in a skillet. Drain any extra fat.
- Slice the potatoes thin and even so they cook at the same rate.
- Layer potatoes, beef, and cheese in the crockpot. Repeat the layers.
- Mix the cream of mushroom soup, milk, garlic powder, salt, and pepper; pour over the layers.
- Cook on low for 6 to 8 hours until potatoes are tender.
- Add the remaining cheese near the end, cover to melt. Garnish with parsley or chives.
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 hot straight from the crockpot. Cut into portions and place on plates. Add a green salad or steamed vegetables on the side. Top with extra chopped parsley or chives for color.
how to store Crockpot Hamburger Potato Casserole
Let the casserole cool to room temperature. Cover and place in the fridge for up to 3-4 days. For longer storage, freeze in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating. Reheat in the oven at 350°F (175°C) until warm, or microwave in individual portions.
tips to make Crockpot Hamburger Potato Casserole
- Slice potatoes evenly (about 1/8 inch) for even cooking.
- Drain the beef to keep the casserole from getting greasy.
- Use full-fat soup and cheddar for richer flavor, or use low-fat for a lighter dish.
- Add a little extra milk if you want a creamier texture.
- For a different take, try a rice version like this cheesy hamburger rice casserole.
variation
- Add frozen mixed vegetables between layers for more color and nutrients.
- Use cream of chicken or cream of celery soup instead of mushroom.
- Stir in a can of drained diced tomatoes for a tangy twist.
- Top with breadcrumbs and a little butter and broil at the end for a crisp top (if your slow cooker insert is oven-safe).
FAQs
Q: Can I use Yukon gold or red potatoes?
A: Yes. Yukon gold works well. Red potatoes also work but keep the slices thin.
Q: Do I need to peel the potatoes?
A: No. You can leave the skin on for texture and nutrients, but peel if you prefer.
Q: Can I cook this on high instead of low?
A: You can. Cook on high for about 3-4 hours, but check the potatoes for doneness so they do not overcook.
Q: Can I make this ahead and refrigerate before cooking?
A: Yes. Assemble in the crockpot insert, cover, and refrigerate up to 24 hours before cooking. Add extra cook time if cold.
Q: Is there a stovetop version?
A: Yes. You can layer in a large ovenproof skillet or casserole dish and bake at 350°F (175°C) until potatoes are tender, about 1 hour.
Conclusion
This Crockpot Hamburger Potato Casserole is a hands-off, comforting meal that works well for busy nights. For a quick video guide, see Crockpot Hamburger Potato Casserole (VIDEO) – Eating on a Dime. For another written version and tips, check Crockpot Hamburger Potato Casserole – Bad Batch Baking.
Crockpot Hamburger Potato Casserole
Ingredients
Method
- Brown the ground beef with the chopped onion in a skillet. Drain any extra fat.
- Slice the potatoes thin and even so they cook at the same rate.
- 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.
- Cover and cook on low for 6 to 8 hours until the potatoes are tender.
- 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.