Crock Pot Potato Hamburger (Printer-Friendly)
Tender potatoes layered with browned beef and creamy sauce, slow-cooked for rich, comforting flavors.
# The Ingredients You'll Need:
→ Protein
01 -
2 lb lean ground beef
→ Sauce
02 -
2 (10.5 oz) cans cream of mushroom soup
03 -
1 cup beef broth
04 -
1/4 tsp garlic powder
05 -
1/4 tsp onion powder
06 -
Salt and black pepper to taste
→ Vegetables
07 -
4 1/2 cups thinly sliced russet potatoes (approx. 1.5 lb, 1/8-1/4 inch thick)
→ Cheese
08 -
1 1/2 cups shredded cheddar cheese
# Step-by-Step Instructions:
01 -
In a large heavy-bottomed skillet, 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 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. Layer half of the sliced potatoes evenly on the bottom. Add half of the browned beef over the potatoes. Pour half of the soup mixture on top, then sprinkle half of the shredded cheddar cheese.
04 -
Repeat the layering process with the remaining potatoes, beef, and soup mixture. Finish by topping with the remaining shredded cheddar cheese.
05 -
Cover with the lid and cook on high for 3 to 4 hours until potatoes are tender when pierced with a fork.
06 -
Remove the lid and allow the casserole to cool briefly uncovered before serving. Recommend serving alongside fresh vegetables or a salad.
# Extra Tips:
01 -
Use low or no sodium soups and broth to control salt level. Cream of mushroom soup flavor is subtle even for those sensitive to mushrooms; cream of chicken can be substituted but changes flavor.