Crockpot Hamburger Potato Casserole
Servings: 10
Ingredients
- 2 pounds ground beef
- 1 medium yellow onion diced
- 4 medium russet potatoes peeled and sliced thinly (about ⅛'')
- 2 (10.5 oz) cans cream of mushroom soup
- 1 cup milk
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
Instructions
- Brown the ground beef in a large skillet over medium-high heat. Then add the diced onion and cook until translucent. Drain any excess fat and remove from the heat.
- To the skillet, add the cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir until well combined.
- Place half of the sliced potatoes in a flat layer on the bottom of a greased (or lined) crockpot.
- Pour half of the ground beef mixture over the potatoes. Top with half of the shredded cheese.
- Add another layer of potatoes and pour the remaining ground beef mixture over the potatoes. Top with the remaining shredded cheese.
- Cover the crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours or until the potatoes are fork tender.
Notes
If the potatoes are sliced too thick or are layered unevenly, they will cook unevenly.
Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, place the desired amount in a microwave-safe dish and cook in the microwave until heated through.
Food safety: Cook ground beef to an internal temperature of 160°F (71.1 °C).
