Description
A comforting and hearty Crock Pot Hamburger Potato Casserole made with layers of sliced potatoes, seasoned ground beef, creamy mushroom soup, and melted cheese. This simple slow cooker recipe offers a delicious, hands-off meal perfect for busy days.
Ingredients
Meat
- 2 lbs ground beef, browned
Vegetables
- 5 small potatoes, peeled and sliced
Dairy
- 1 1/2 cups shredded cheese
- 1 cup milk
Pantry
- 2 cans cream of mushroom soup
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- Brown ground beef: In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and set the beef aside.
- Prepare potatoes: Peel and slice the potatoes into thin, even slices and set aside.
- Mix soup base: In a mixing bowl, combine the cream of mushroom soup, milk, salt, and pepper, stirring well until smooth. Set aside.
- Prepare crock pot: Spray the inside of the crock pot with non-stick cooking spray to prevent sticking.
- Layer casserole: Start by layering half of the sliced potatoes on the bottom of the crock pot, followed by half of the browned beef, then half of the soup mixture, and a portion of the shredded cheese. Repeat the layering with remaining potatoes, beef, and soup mixture. Top everything with the remaining shredded cheese.
- Cook: Place the lid on the crock pot and cook on high heat for 3 to 4 hours, or until the potatoes are tender.
- Rest before serving: Once done, turn off the crock pot and allow the casserole to rest and thicken for about 10 minutes with the lid on.
- Serve: Cut the casserole into portions and serve warm, accompanied by your favorite vegetable.
Notes
- You can use cream of chicken or cream of celery soup as alternatives to cream of mushroom soup.
- For a lower-fat version, use low-fat milk and reduced-fat cheese.
- This casserole can be made ahead and refrigerated before cooking; just add extra cooking time if cooking from cold.
- Make sure to slice potatoes evenly to ensure they cook uniformly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.