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Crockpot Hamburger Potato Casserole

A warm and hearty casserole featuring ground beef, diced potatoes, and creamy mushroom soup, cooked to perfection in a slow cooker.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Can substitute with ground turkey or chicken.
  • 4 medium potatoes, diced Peel and dice before adding.
  • 1 can condensed cream of mushroom soup (10.5 oz) Can replace with cream of chicken or homemade sauce.
  • 1 cup shredded cheddar cheese Add during the last 15 minutes of cooking.
  • 1 medium onion, chopped Adds flavor base to the casserole.
  • 1 cup beef broth Helps create a rich sauce.
  • 1 teaspoon garlic powder Enhances the flavor.
  • to taste Salt and pepper Season as desired.
Optional Toppings
  • to taste green onions For garnish.
  • to taste sour cream For serving.

Method
 

Preparation
  1. Brown the ground beef in a skillet over medium heat until no longer pink, then drain excess fat.
  2. Peel and dice the potatoes and chop the onion while the meat is cooking.
Layering and Cooking
  1. In the crockpot, layer the diced potatoes first, then add the chopped onion, followed by the browned ground beef.
  2. In a bowl, mix together the cream of mushroom soup, beef broth, garlic powder, salt, and pepper. Pour this mixture evenly over the layered ingredients in the crockpot.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. In the last 15 minutes, sprinkle the shredded cheddar cheese over the top, cover again until the cheese has melted.
Serving
  1. Serve hot with optional green onions and a dollop of sour cream if desired.

Notes

To store leftovers, cool completely and transfer to an airtight container. Refrigerate for up to 3-4 days or freeze for up to 3 months.