Description
This comforting Crock Pot Hamburger Potato Casserole combines tender russet potatoes, savory ground beef, and a creamy mushroom soup sauce, layered with carrots and topped with melted cheddar cheese. Perfect for an easy, hearty meal that slowly cooks to perfection in your slow cooker.
Ingredients
Vegetables
- 6 small russet potatoes (cleaned, peeled, and thinly sliced)
- 1 medium yellow onion (diced)
- 3 carrots (sliced into ¼” thick pieces)
Proteins
- 2 lbs ground beef
Dairy
- 2 cups cheddar cheese (shredded)
- 1 cup milk
Pantry Items & Spices
- 2 (10.5 oz) cans of cream of mushroom soup
- ½ tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Instructions
- Cook the Ground Beef and Onions: Add ground beef to a large skillet over medium heat and cook until browned. Then, add diced onions and continue to cook for 5-7 minutes until the onions are soft and translucent. Drain excess fat and set mixture aside.
- Prepare the Soup Mixture: In a large bowl, combine cream of mushroom soup, milk, salt, black pepper, onion powder, garlic powder, and Italian seasoning. Mix until the ingredients are well blended.
- Layer the Ingredients in the Slow Cooker: Place half of the sliced potatoes evenly on the bottom of the slow cooker. Top with half of the cooked ground beef and onion mixture, then pour half of the soup mixture over it. Add half the sliced carrots and sprinkle with 1 cup of shredded cheddar cheese. Repeat the layering with the remaining potatoes, beef, soup mix, carrots, and cheese.
- Cook the Casserole: Cover the slow cooker and cook on High for 4-5 hours or on Low for 7-8 hours, until the potatoes are tender and the casserole is bubbly.
- Rest Before Serving: Allow the casserole to cool for 10-15 minutes before serving to let it set and make it easier to serve.
Notes
- You can substitute cream of mushroom soup with cream of celery or cream of chicken soup for a variation in flavor.
- For a healthier option, use lean ground beef or substitute half with ground turkey.
- If you prefer softer carrots, slice them thinner or add them earlier in the cooking process.
- Make sure to slice the potatoes thinly and evenly for uniform cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
