Crock Pot Hamburger Casserole
Warm, hearty, and incredibly satisfying, this Crock Pot Hamburger Casserole is the ultimate comfort food for busy weeknights or cozy family dinners. Combining layers of tender russet potatoes, savory ground beef browned with onion and garlic, and colorful mixed vegetables, this dish is brought together with a creamy, flavorful sauce made from cream of mushroom soup and a touch of paprika. Topped with melty cheddar cheese and slow-cooked to perfection, this casserole boasts both convenience and deliciousness. With just 15 minutes of prep time, the slow cooker does all the work, delivering a filling, homey meal that’s sure to become a family favorite. Perfectly paired with a side salad or crusty bread, this easy dinner idea is a must-try for fans of budget-friendly, one-pot meals.
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Recipe Information
Ingredients
- 1.5 pounds ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 4 medium russet potatoes, thinly sliced
- 2 cups frozen mixed vegetables (corn, peas, carrots, green beans)
- 1 10.5-ounce can cream of mushroom soup
- 0.5 cups milk
- 1.5 cups shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a skillet over medium heat, add 1 tablespoon of olive oil and cook the ground beef until browned and fully cooked, breaking it apart with a wooden spoon. Drain any excess grease.
Add the diced onion and minced garlic to the skillet with the beef and cook for 2-3 minutes until softened and fragrant. Set aside.
In a mixing bowl, combine the cream of mushroom soup, milk, salt, black pepper, and paprika. Stir until well mixed.
Lightly grease the inside of a crock pot with non-stick spray or a small amount of oil.
Layer half of the sliced potatoes evenly at the bottom of the crock pot.
Spread half of the cooked ground beef mixture over the potatoes, followed by 1 cup of frozen mixed vegetables.
Pour half of the soup mixture over the vegetables, then sprinkle 3/4 cup of shredded cheddar cheese on top.
Repeat the layers: remaining potatoes, remaining beef mixture, the second 1 cup of vegetables, the remaining soup mixture, and another 3/4 cup of cheese.
Cover the crock pot with the lid and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the potatoes are tender and cooked through.
Once cooked, remove the lid and allow the casserole to cool slightly for 5 minutes before serving.
Optional: Garnish with freshly chopped parsley for a pop of color and flavor.
Serve warm and enjoy this comforting dish with a side salad or crusty bread.
Nutrition Facts
Calories |
3592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 5242 mg | 228% | |
| Total Carbohydrate | 255.7 g | 93% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 47.2 g | ||
| Protein | 198.5 g | 397% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 1903 mg | 146% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 6921 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
