🥘 Slow Cooker Hamburger Potato Casserole
Ingredients:
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1 lb ground beef
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1 medium onion, diced
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4 cups frozen diced or shredded potatoes (hash browns work best)
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2 cups shredded cheddar cheese (divided)
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1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
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½ cup milk
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½ tsp garlic powder (optional)
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Salt and pepper, to taste
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Optional topping: crushed cornflakes or fried onions
Instructions:
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Cook Beef & Onion: Brown the ground beef and diced onion in a skillet. Drain excess fat.
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Mix Ingredients: In a bowl, combine cooked beef & onion, potatoes, 1½ cups cheese, cream of mushroom soup, milk, garlic powder, salt, and pepper.
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Transfer to Slow Cooker: Pour mixture into a greased 6-quart slow cooker. Spread evenly.
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Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours, until potatoes are tender.
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Add Cheese & Topping: About 15 minutes before serving, sprinkle remaining cheese and optional topping on top. Cover and let cheese melt.
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Serve: Scoop out and enjoy warm.
📝 Tips for Slow Cooker Version
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Frozen vs Fresh Potatoes: Frozen hash browns work best; fresh potatoes may need extra cooking time.
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Avoid Watery Casserole: Don’t add extra liquid—cream soup and milk are enough.
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Optional Crunch: If you want a crispy top, transfer to a baking dish and broil for 2–3 minutes at the end.
If you want, I can make an even simpler dump-and-go slow cooker version that’s super easy for weeknights, with almost no prep.
Do you want me to do that?
