Crock Pot Potato Hamburger (Print Version)
A simple layered dish of beef, sliced potatoes, and cheese slow cooked to tender, cheesy perfection.
# Ingredients You'll Need:
→ Meat
01 -
2 pounds lean ground beef
→ Dairy
02 -
1 ½ cups shredded cheddar cheese
→ Canned Goods
03 -
2 (10.5 ounce) cans cream of mushroom soup
→ Liquids
04 -
1 cup beef broth
→ Vegetables
05 -
4 ½ cups thinly sliced russet potatoes (approximately 1/8 to 1/4 inch thick)
→ Spices
06 -
¼ teaspoon garlic powder
07 -
¼ teaspoon onion powder
08 -
Salt and pepper to taste
# Step-by-Step Instructions:
01 -
In a large heavy-bottom skillet, brown and crumble the ground beef over medium heat, seasoning lightly with salt and pepper. Drain excess fat 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 thoroughly combined. Set aside.
03 -
Spray the inside of a 5-6 quart slow cooker with non-stick spray. Arrange half of the sliced potatoes in an even layer on the bottom. Add half of the browned beef on top, then half of the soup mixture, followed by half of the shredded cheese. Repeat the layering with the remaining potatoes, beef, and soup mixture, finishing with the remaining shredded cheese on top.
04 -
Cover the slow cooker and cook on high for 3 to 4 hours, or until the potatoes are tender when pierced with a fork. Begin checking for doneness at the 2-hour mark to avoid overcooking.
05 -
Allow the casserole to rest uncovered for a few minutes after cooking to set slightly before serving. Pair with steamed vegetables or a fresh salad as desired.
# Extra Tips & Details:
01 -
Use low or no sodium broth and soups to control salt levels. This dish is flexible with substitutions like ground turkey, chicken, or pork and different cream soups to suit preferences.