Ingredients
Scale
The key to this dish lies in selecting the right ingredients. I always aim for quality and freshness, just like my mom taught me when she turned simple pantry staples into something extraordinary.
- 1 pound ground beef
- 4 medium potatoes, thinly sliced
- 1 onion, chopped
- 2 cups shredded cheddar cheese
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup milk
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
If you’re out of cream of mushroom soup, a can of tomato soup with a pinch of oregano works wonders as well. And if you’re feeling adventurous, swap out cheddar for Monterey Jack cheese for a mellower flavor.
Instructions
- In a skillet over medium heat, brown the ground beef with chopped onions until the beef is no longer pink. Drain any excess fat.
- In a small bowl, mix the cream of mushroom soup with milk, garlic powder, and paprika to create a creamy sauce.
- Layer half of the sliced potatoes at the bottom of your crockpot. Season with salt and pepper.
- Spread half of the cooked beef over the potatoes, followed by half the shredded cheese.
- Repeat layers with the remaining potatoes, beef, and cheese.
- Pour the soup mixture over the top, ensuring it covers the layers evenly.
- Cover and cook on low for 6-7 hours or until potatoes are tender.
My tip? Give the soup a taste before pouring to tweak the seasoning to your liking. It’s all about making it your own!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crockpot Hamburger Potato Casserole, recipe, cooking, food
