Crock Pot Potato Hamburger Casserole

A filling casserole with potatoes, beef, and sauce.

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 286kcal

2 pounds lean ground beef (can use one pound)
2 (10.5 ounce) cans cream of mushroom soup (can use low or no sodium, see notes below)
1 cup beef broth (can use low or no sodium)
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and pepper, to taste
4 ½ cups thinly sliced russet potatoes (about 1.5 pounds and sliced approximately 1/8-1/4” thick)
1 ½ cups shredded cheddar cheese

In a large, heavy-bottomed skillet, brown and crumble 2 pounds lean ground beef and season with salt and pepper, to taste little salt and pepper. Drain excess grease and set aside.
In a medium bowl, add 2 (10.5 ounce) cans cream of mushroom soup, 1 cup beef broth, ¼ teaspoon garlic powder, ¼ teaspoon onion powder and a pinch of salt and pepper (if desired.) Whisk to combine well. Set aside.
Spray the inside of a 5-6 quart crockpot with non-stick spray.
Add half of the sliced potatoes in a layer on the bottom of the crockpot.
Then add half of the browned beef.
Next add half of the soup mixture and then half of the shredded cheese.
Repeat this process and end with the remaining shredded cheese on top.
Cover with the lid. Cook for 3-4 hours on high or until the potatoes are tender. You can test this by inserting a fork.
When finished cooking, allow it to sit and cool briefly (uncovered) before serving. Serve with your favorite veggies or salad.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
I do not like mushrooms and cannot taste any mushroom in this recipe. So if you are worried about using cream of mushroom soup because someone doesn't like mushrooms, they won't even know they are in here. If you must, you can use cream of chicken but it does change up the flavor obviously.
If you are at all concerned this will be too salty for your tastes, please use low or no sodium soups and beef broth. You can always add salt to taste later but you can't take it out once it is in there.
Makes 8-10 servings with a serving size being 1 to 1 1/2 cups.