Description
This Crockpot Hamburger Potato Casserole is a hearty, cheesy, and comforting slow cooker dinner packed with tender potatoes, creamy sauce, and flavorful ground beef. Perfect for busy weeknights or cozy family meals!
Ingredients
- 2 pounds ground beef
- 1 medium yellow onion, diced
- 4 medium russet potatoes, peeled and thinly sliced (about ⅛ inch)
- 2 (10.5-ounce) cans cream of mushroom soup
- 1 cup milk
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
Instructions
1. In a large skillet over medium-high heat, brown the ground beef until no longer pink. Add diced onion and cook until translucent. Drain any excess fat.
2. Add the cream of mushroom soup, milk, garlic powder, salt, and pepper to the skillet. Stir until well combined and creamy.
3. Grease or line your slow cooker. Layer half of the sliced potatoes on the bottom in an even layer.
4. Spoon half of the beef mixture over the potatoes and sprinkle half of the cheese on top.
5. Repeat with remaining potatoes, beef mixture, and cheese.
6. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and everything is bubbly.
7. Serve warm and garnish with chopped parsley or chives if desired.
Notes
Slice potatoes evenly for the best texture and even cooking.
Add extra shredded cheese before serving for a gooey finish.
Use a slow cooker liner for easy cleanup.
Store leftovers in the fridge up to 4 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 399 kcal
- Sugar: 2 g
- Sodium: 694 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 81 mg