Description
This cozy crockpot hamburger potato casserole is classic comfort food: layers of tender potatoes, savory ground beef, and melty cheese in a creamy sauce, all baked hands-off in your slow cooker.
Ingredients
- 5 small russet potatoes, peeled and thinly sliced
- 2 lbs ground beef, browned and drained
- 2 cans cream of mushroom soup (10.5 oz each)
- 1 cup milk
- Salt, to taste
- Black pepper, to taste
- 1½ cups shredded cheese (cheddar or your favorite melting cheese)
- Nonstick cooking spray for the crockpot
Instructions
- In a large skillet over medium-high heat, cook the ground beef until no longer pink. Drain off any excess grease and set the beef aside.
- Peel the potatoes and slice them into thin, even rounds.
- In a mixing bowl, whisk together the cream of mushroom soup, milk, salt, and black pepper until smooth.
- Spray the inside of a 6-quart slow cooker with nonstick cooking spray.
- Start with a layer of sliced potatoes on the bottom of the crockpot. Add a layer of browned ground beef, then spoon some of the soup mixture over the beef, and sprinkle with a handful of shredded cheese. Repeat the layers until all ingredients are used, finishing with the remaining cheese on top.
- Cover with the lid and cook on High for 240 minutes, or on Low for 480 minutes, until the potatoes are tender.
- Turn off the crockpot and let the casserole sit for about 10 minutes before serving.
Notes
For a different flavor, you can use cream of chicken or cream of celery soup, and substitute ground beef with ground turkey or chicken. Leftovers keep well in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American