Crock Pot Potato Hamburger Casserole
Delicious and hearty Crock Pot Potato Hamburger Casserole featuring layers of ground beef, potatoes, and cheese.
Equipment
- Crockpot
- Heavy-bottomed skillet
- medium bowl
Ingredients
Beef and Sauce
- 2 pounds lean ground beef can use one pound
- 2 cans cream of mushroom soup 10.5 ounce cans, can use low or no sodium
- 1 cup beef broth can use low or no sodium
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- salt and pepper to taste
Potatoes and Cheese
- 4.5 cups thinly sliced russet potatoes about 1.5 pounds, sliced approximately ⅛-1/4” thick
- 1.5 cups shredded cheddar cheese
Instructions
Preparation
- In a large, heavy-bottomed skillet, brown and crumble 2 pounds lean ground beef and season with salt and pepper, to taste. Drain excess grease and set aside.
- In a medium bowl, add 2 (10.5 ounce) cans cream of mushroom soup, 1 cup beef broth, ¼ teaspoon garlic powder, ¼ teaspoon onion powder and a pinch of salt and pepper (if desired). Whisk to combine well. Set aside.
- Spray the inside of a 5-6 quart crockpot with non-stick spray.
- Add half of the sliced potatoes in a layer on the bottom of the crockpot.
- Then add half of the browned beef.
- Next, add half of the soup mixture and then half of the shredded cheese.
- Repeat this process and end with the remaining shredded cheese on top.
- Cover with the lid. Cook for 3-4 hours on high or until the potatoes are tender. You can test this by inserting a fork.
- When finished cooking, allow it to sit and cool briefly (uncovered) before serving. Serve with your favorite veggies or salad.
Notes
Refer to the FAQ’s for substitutions or common questions. You can use cream of chicken if necessary, but it changes the flavor. For a less salty dish, opt for low or no sodium options.
Nutrition
Serving: 1cupsCalories: 286kcalCarbohydrates: 16gProtein: 28gFat: 12gSaturated Fat: 3gSodium: 696mgFiber: 1gSugar: 0.5g
Tried this recipe?Let us know how it was!