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–+ servings

SLOW COOKER CHEESY HAMBURGER POTATO CASSEROLE RECIPE

This creamy slow cooker casserole features tender sliced potatoes, seasoned ground beef, and layers of melted cheddar cheese. An easy family dinner made with simple ingredients.
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Prep Time 25 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 40 minutes
Course Dinner, slow cooker
Cuisine American
Servings 8

Equipment

  • 6-quart slow cooker
  • Large skillet
  • Mixing bowl

Ingredients
  

  • 1½ pounds lean ground beef
  • 2 pounds Yukon Gold potatoes sliced ¼ inch thick
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 10.5-ounce can condensed cream of mushroom soup
  • 1 10.5-ounce can condensed cheddar cheese soup
  • ½ cup whole milk
  • ¼ cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2½ cups shredded sharp cheddar cheese divided
  • 2 tablespoons chopped parsley optional
  • Nonstick cooking spray

Instructions
 

  • Spray the inside of a six-quart slow cooker with nonstick cooking spray.
  • Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for six to eight minutes, breaking it into small pieces, until fully cooked. Drain excess grease.
  • Add the diced onion and cook for three to four minutes. Stir in the garlic, paprika, garlic powder, thyme, salt, and pepper. Cook for another minute.
  • In a mixing bowl, whisk together the cream of mushroom soup, cheddar cheese soup, milk, beef broth, and Worcestershire sauce until smooth.
  • Spread ¼ cup of sauce over the bottom of the slow cooker. Add half of the sliced potatoes, followed by half of the ground beef mixture.
  • Spread half of the remaining sauce over the beef and sprinkle with ½ cup of shredded cheddar cheese.
  • Repeat with the remaining potatoes, ground beef, and sauce. Sprinkle with another ½ cup of cheddar cheese.
  • Cover and cook on LOW for five to six hours or HIGH for three to four hours, until the potatoes are fork-tender.
  • Sprinkle the remaining 1½ cups of cheddar cheese over the casserole. Cover and cook for another 15 to 20 minutes, until melted.
  • Turn off the slow cooker and allow the casserole to rest for ten minutes. Garnish with parsley, if desired, and serve warm.

Notes

  • Slice the potatoes evenly to help them cook at the same rate.
  • Brown and drain the ground beef before adding it to the crockpot.
  • Freshly shredded cheddar cheese gives the smoothest melted topping.
  • Avoid adding extra liquid unless the sauce is unusually thick.
  • Cooking times depend on the slow cooker and the thickness of the potatoes.
  • Store leftovers in the refrigerator for up to four days.
  • Reheat leftovers to 165°F before serving.