Crockpot Hamburger Potato Casserole
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This crockpot hamburger potato casserole is the perfect solution for those days when you want a hearty meal without the hassle. Toss everything into your trusty slow cooker, and let it work its magic while you binge-watch your favorite show. Who’s hungry?
Why This Recipe is Awesome
Let’s be real. Everyone needs a recipe that requires minimal effort and maximum satisfaction. This casserole is like a warm hug on a plate, but without the chores. It’s idiot-proof, even I didn’t mess it up—and that’s saying something. You chop, layer, and let the crockpot do all the heavy lifting. Plus, who doesn’t love cheese? Speaking of cheese, this dish promises gooey deliciousness in every bite. If you’re looking to impress (or just fill your belly), this dish can do both.
Ingredients You’ll Need
Grab these goodies and get ready to roll:
- 1 lb ground beef (lean or regular—your call)
- 4-5 medium russet or Yukon gold potatoes, thinly sliced (about 1/8 inch thick)
- 1 medium onion, chopped (the tears have a purpose—trust me)
- 2 cups shredded cheddar cheese (sharp or mild, whatever floats your boat)
- 1 can (10.5 oz) cream of mushroom soup (don’t skip this; it’s the creamy magic)
- 1/2 cup milk (add richness to your life)
- 1/2 teaspoon garlic powder (because garlic makes everything better)
- Salt and pepper, to taste (season to happiness)
- Fresh parsley or chopped chives (for that fancy, Instagram-worthy garnish)
Step-by-Step Instructions
Alright, let’s get cooking!
Cook the ground beef and 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, unless you want a heart attack on a plate.
Wash and thinly slice the potatoes evenly (about 1/8 inch thick) to ensure even cooking without mushiness. Trust me, nobody likes a mushy potato.
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. It’s like building a delicious tower of happiness.
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. This is where the magic happens, folks.
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. Go enjoy your day while the crockpot does its thing.
About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top of the casserole. Cover again to melt the cheese. Because more cheese is always a good idea.
Garnish with fresh parsley or chopped chives if desired before serving. Look at you, being all fancy!
Common Mistakes to Avoid
Skipping the beef prep—No one wants raw meat in their casserole. Cook it first!
Not slicing the potatoes uniformly—Thick slices will laugh at you by being crunchy while the rest is mushy. Get that consistency, my friend.
Thinking the crockpot is a magical food machine—Spoiler alert: It isn’t. You still need to check on it occasionally (no peeking every five minutes though).
Forgetting the seasoning—Please don’t do this. It’s like wearing socks with sandals. Just no.
Alternatives & Substitutions
Feeling a little adventurous? Here are some substitutes that won’t ruin your culinary masterpiece:
Ground turkey or chicken instead of beef—Go leaner and still keep it tasty.
Use different cheeses—What’s your life motto? Go big or go home? Try mozzarella, gouda, or even pepper jack if you’re feeling spicy.
Swap the cream of mushroom soup for cream of chicken—This will give it a whole new flavor profile, and who doesn’t love switching things up?
Add extra veggies like bell peppers or carrots for those days you want to feel like you’re being super healthy, even though you’re clearly not.
FAQ (Frequently Asked Questions)
Can I use frozen potatoes?
Well, technically yes, but fresh potatoes are where it’s at. Frozen ones might just turn into mush soup and nobody wants that.
What if I don’t like mushrooms?
Replace the cream of mushroom soup with something else (like chicken soup) or make a homemade creamy sauce. Honestly, I won’t judge. You do you!
How do I know when it’s done?
When the potatoes are tender and the cheese is melting like the sun on a hot day, you’re good to go. No one wants a crunchy potato in their casserole.
Can I make this ahead of time?
Absolutely! Prep it the night before, stick it in the fridge, and kick back while it cooks the next day. Just remember to give it some extra time in the crockpot if it’s cold from the fridge.
Can I use margarine instead of butter?
Technically yes, but why hurt your soul like that? Butter just makes everything better.
Final Thoughts
Now that you’re equipped with the ultimate crockpot hamburger potato casserole recipe, it’s time to get cooking and impress someone—or just treat yourself to some deliciousness. Throw on your favorite playlist or podcast, gather your ingredients, and let the magic happen. Cooking should be fun and stress-free, so dance like no one’s watching while you layer those ingredients. You’ve earned it. Happy cooking!
Print
Crockpot Hamburger Potato Casserole
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Total Time: 435 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Crockpot
- Cuisine: American
- Diet: None
Description
A hearty and delicious casserole made with ground beef, potatoes, and gooey cheddar cheese, perfect for a lazy cooking day.
Ingredients
- 1 lb ground beef
- 4-5 medium russet or Yukon gold potatoes, thinly sliced
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese
- 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 onion in a skillet over medium heat until browned, about 5-7 minutes. Drain excess fat.
- Wash and thinly slice the potatoes evenly (about 1/8 inch thick).
- In the crockpot, layer half the potatoes, half the cooked beef and onion, and some shredded cheese. Repeat layers.
- Whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper; pour over the casserole.
- Cover and cook on low for 6 to 8 hours, until potatoes are tender.
- About 15 minutes before serving, add remaining cheese on top and cover to melt.
- Garnish with fresh parsley or chives before serving.
Notes
Feel free to substitute ground turkey or chicken, and use different cheeses based on your preference.