Crockpot Potato Hamburger Dinner (Printer-Friendly)
Layers of beef, potatoes, and cheese slow-cooked in a creamy sauce for a filling and flexible meal option.
# What You'll Need:
→ Protein
01 -
2 pounds lean ground beef
→ Cream Sauce
02 -
2 (10.5 ounce) cans cream of mushroom soup
03 -
1 cup beef broth
→ Spices
04 -
¼ teaspoon garlic powder
05 -
¼ teaspoon onion powder
06 -
Salt and pepper, to taste
→ Vegetables
07 -
4 ½ cups thinly sliced russet potatoes (approximately 1/8 to 1/4 inch thick; about 1.5 pounds)
→ Cheese
08 -
1 ½ cups shredded cheddar cheese
# Steps to Follow:
01 -
In a large skillet over medium heat, brown and crumble the ground beef. Season with salt and pepper to taste. Drain excess grease and set aside.
02 -
In a medium bowl, whisk together the cream of mushroom soup, beef broth, garlic powder, onion powder, and a pinch of salt and pepper until smooth. Set aside.
03 -
Spray the inside of a 5-6 quart crockpot with non-stick spray. Arrange half of the sliced potatoes in an even layer at the bottom. Top with half of the browned beef, then half of the sauce mixture, followed by half of the shredded cheese. Repeat the layers ending with the remaining shredded cheese on top.
04 -
Cover and cook on high for 3 to 4 hours, or until the potatoes are tender when pierced with a fork. Check tenderness at 2 hours to avoid overcooking.
05 -
Allow the casserole to rest uncovered for a few minutes after cooking to thicken slightly before serving. Accompany with your choice of vegetables or salad.
# Extra Suggestions:
01 -
Using low or no sodium cream soups and broth reduces overall salt content; adjust seasoning after cooking as desired.
02 -
Substitute ground beef with ground chicken, turkey, pork, or sausage as budget and preference allow.
03 -
For smoother melting cheese, shred directly from a block rather than using pre-shredded varieties.
04 -
Leftover casserole stores well in an airtight container refrigerated up to 4-5 days or frozen for up to 3 months; thaw in fridge before reheating.