Crock Pot Potato Hamburger (Printer-Friendly)

A satisfying slow cooker dish with beef, potatoes, cheese, and creamy sauce for an easy hearty dinner.

# What You’ll Need:

→ Proteins

01 - 2 pounds lean ground beef

→ Dairy

02 - 1 ½ cups shredded cheddar cheese

→ Vegetables

03 - 4 ½ cups thinly sliced russet potatoes (approximately 1/8 to 1/4 inch thick, about 1.5 pounds)

→ Canned Goods

04 - 2 (10.5 oz) cans cream of mushroom soup

→ Liquids

05 - 1 cup beef broth

→ Spices

06 - ¼ teaspoon garlic powder
07 - ¼ teaspoon onion powder
08 - Salt and black pepper to taste

# Steps to Follow:

01 - In a large heavy-bottomed skillet, brown and crumble the ground beef over medium heat until fully cooked. Season with salt and pepper to taste. Drain excess grease 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 smooth. Set aside.
03 - Spray the inside of a 5-6 quart slow cooker with non-stick cooking spray. Place half of the sliced potatoes in an even layer at the bottom. Top with half of the browned beef, then half of the soup mixture, followed by half of the shredded cheddar cheese. Repeat the layering with the remaining potatoes, beef, soup mixture, and finish with shredded cheese on top.
04 - Cover and cook on high for 3 to 4 hours, or until potatoes are tender when pierced with a fork. Check for doneness starting at 2 hours to prevent overcooking.
05 - Allow the casserole to sit uncovered for a few minutes after cooking to set slightly before serving. Pair with steamed vegetables or a fresh salad for a complete meal.

# Helpful Hints:

01 - Use low or no sodium soups and broth to control salt levels; add salt to taste after cooking if needed.
02 - You may substitute ground beef with ground chicken, turkey, pork, or sausage according to preference or budget.
03 - Shredding cheese from block cheese results in better melting compared to pre-shredded packaged cheese.
04 - Leftovers store well in the refrigerator for 4-5 days or frozen for up to 3 months.

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