Crock Pot Hamburger N Potato Casserole
Savor the ultimate comfort food with this Crock Pot Hamburger N Potato Casserole, a hearty and flavorful dish perfect for busy weekdays or cozy weekends. Layers of tender russet potatoes, seasoned ground beef, and creamy cheddar cheese meld together in a rich sauce made with cream of mushroom soup, creating a melt-in-your-mouth experience. The slow cooker ensures every bite is infused with savory goodness, while the hands-off cooking lets you set it and forget it. Garnished with fresh parsley for a touch of color, this casserole is as visually appealing as it is delicious. With simple ingredients, minimal prep, and family-friendly appeal, this slow cooker classic is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium, diced Onion
- 2 cloves, minced Garlic
- 4 medium, peeled and thinly sliced Russet potatoes
- 2 cups, shredded Cheddar cheese
- 1 can (10.5 oz) Cream of mushroom soup
- 1 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon, to grease the crock pot Butter
- 2 tablespoons, chopped for garnish Parsley (optional)
Instructions
Grease the inside of the crock pot with the butter to prevent sticking.
In a large skillet, cook the ground beef over medium heat until fully browned. Drain any excess grease and set the beef aside.
In the same skillet, sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes. Add the cooked onion and garlic to the ground beef and mix well.
In a small bowl, whisk together the cream of mushroom soup, milk, salt, black pepper, and paprika until smooth. Set aside.
Layer half of the sliced potatoes on the bottom of the crock pot. Spread half of the ground beef mixture over the potatoes. Sprinkle 1 cup of the shredded cheddar cheese evenly on top.
Pour half of the soup mixture over the cheese layer, spreading it evenly.
Repeat the layers with the remaining potatoes, ground beef mixture, 1 cup of cheese, and the rest of the soup mixture.
Cover the crock pot with the lid and cook on low for 6 hours, or until the potatoes are tender and fully cooked through.
Once cooked, garnish with fresh parsley (if desired) and serve warm.
Nutrition Facts
Calories |
3132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.9 g | 224% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 5928 mg | 258% | |
| Total Carbohydrate | 228.1 g | 83% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 35.4 g | ||
| Protein | 161.6 g | 323% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 1659 mg | 128% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 6660 mg | 142% | |
*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.
