Easy crockpot recipe Layer hamburger potatoes for a hearty casserole Simple prep delicious results Perfect family meal
Ingredients
Scale
2 lbs lean ground beef
2.5 lbs russet or Yukon Gold potatoes, peeled and sliced 1/4-inch thick
1 large onion, finely chopped
2 (10.5 oz) cans condensed cream of mushroom soup (or cream of celery/chicken)
1 cup beef broth or milk
2 cups shredded sharp cheddar cheese, divided
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
Salt and black pepper to taste
Optional: 1 cup frozen mixed vegetables, sliced mushrooms, or corn
Instructions
Brown the Beef and Onions: In a large skillet over medium-high heat, brown the ground beef with the chopped onion. Break up the meat and cook until no longer pink, allowing some bits to sear for flavor. Drain off any excess grease.
Prepare Potatoes and Soup Mixture: While the beef cooks, peel and slice the potatoes into uniform 1/4-inch thick slices. In a small bowl, mix the condensed soup with the beef broth (or milk) and the seasonings (garlic powder, onion powder, paprika, salt, pepper).
Layer the Casserole: Lightly grease the insert of a 6-quart or larger slow cooker. Spread a thin layer of the soup mixture on the bottom. Add a third of the potato slices, followed by a third of the beef mixture, and a sprinkle of cheese. Repeat these layers two more times, ending with a final layer of cheese on top.
Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The casserole is done when the potatoes are tender when pierced with a fork and the edges are bubbling. Avoid lifting the lid during cooking. If too liquidy at the end, prop the lid open slightly for the last 30 minutes to thicken.
Rest and Serve: Let the casserole rest for 10-15 minutes before serving to allow the sauce to set. Garnish with fresh parsley or green onions if desired.
