Crockpot Hamburger Potato Casserole
A comforting and nostalgic casserole with tender ground beef, soft potatoes, and bubbling cheese, cooked slowly in a crockpot for an easy weeknight meal.
Ingredients
Main Ingredients
- 1.5 pounds ground beef lean or 80/20 for richer flavor.
- 4 large russet potatoes, thinly sliced (about 1/8-inch)
- 1 medium onion, finely chopped adds sweetness and depth.
- 2 cups shredded cheddar cheese or a dairy-free alternative for a healthy option.
- 1 can (10.5 ounces) condensed cream of mushroom soup or sub with cream of chicken or a homemade roux.
- 1 cup beef broth or use vegetable broth for a lighter touch.
- 2 cloves garlic, minced fragrant and bright.
- 1 teaspoon dried thyme earthy and warming.
- to taste Salt and black pepper
- to taste Fresh parsley, chopped, for garnish
Instructions
Preparation
- In a skillet over medium heat, cook the ground beef with the chopped onion and garlic until the beef is no longer pink. Season with salt, pepper, and thyme. Drain excess fat.
- In a bowl, whisk the condensed soup and beef broth until smooth.
- Spray the crockpot with a little oil. Place a single layer of potato slices on the bottom, then spoon a third of the meat mixture over them, followed by a few tablespoons of the soup mixture. Repeat layers until ingredients are used, finishing with a layer of potatoes and pouring any remaining sauce on top.
- Cover and cook on low for 4 to 6 hours, or until the potatoes are tender when pierced with a fork. For a quicker finish, cook on high for 2.5 to 3.5 hours.
- About 15 minutes before serving, sprinkle shredded cheddar over the top, cover, and allow cheese to melt.
- Let the casserole rest for 5 to 10 minutes before scooping.
Notes
For a lighter version, use ground turkey or lean ground beef and low-sodium soup. Add a cup of frozen peas or diced carrots for a pop of color and sneaky veggies.