Crockpot Hamburger Potato Casserole
Tender potatoes and seasoned beef simmer slowly in a creamy mushroom-sour cream sauce, then finish under a layer of melted cheddar for a hands-off comfort meal.
Ingredients
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 2 stalks celery diced
- 4 cups shredded potatoes thawed
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 cups shredded cheddar cheese
Instructions
Instructions
- In a skillet over medium-high heat, crumble and brown the ground beef with diced onion and celery until no pink remains, seasoning with garlic powder, onion powder, salt, pepper, and paprika; drain excess fat.
- Spray a 6-quart slow cooker with cooking spray. Layer shredded potatoes and beef mixture, pressing gently to compact.
- Whisk together cream of mushroom soup, sour cream, and water until silky smooth, then pour over layers.
- Cover and cook on low for 7–8 hours (or high for 4 hours).
- Uncover, sprinkle cheddar evenly over the top, replace lid, and cook on high for 15 minutes until cheese is melted.
Notes
Be sure to fully thaw and drain the shredded potatoes before layering to avoid excess moisture.
Allow the casserole to rest for a few minutes after the cheese melts so it firms up for cleaner slices.