Crockpot Cheeseburger Potato Casserole

Ingredients

• 1.5 lb ground meat (browned and drained; beef is recommended)
• salt (to taste)
• black pepper (to taste)
• 1 can cream of cheddar soup (10.5 oz can)
• 1 can cream of chicken soup (10.5 oz can)
• 0.5 cup milk
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 1 bag diced hash brown potatoes (frozen diced potatoes)
• 2 cup shredded cheddar cheese (divided)

Steps

1. 1

   In a skillet over medium-high heat, brown 1.5 pounds of ground meat until fully cooked. Drain the excess grease.

2. 2

   Season the browned meat with salt and black pepper to taste.

3. 3

   In a mixing bowl, combine the cream of cheddar soup, cream of chicken soup, 1/2 cup of milk, 1 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Whisk until smooth.

4. 4

   Layer approximately half of the bag of diced hash brown potatoes into the bottom of the crockpot.

5. 5

   Layer approximately half of the seasoned ground meat over the potatoes.

6. 6

   Pour approximately half of the soup mixture over the meat layer.

7. 7

   Top the layer with approximately 1/2 cup of the shredded cheddar cheese.

8. 8

   Repeat the layers using the remaining potatoes, then the remaining ground meat, and finally the remaining soup mixture.

9. 9

   Top the second layer with another 1/2 cup of shredded cheddar cheese (reserving the rest for the end).

10. 10

    Cover and cook on low for 4 to 6 hours (or high for 3 to 4 hours).

11. 11

    About 20 minutes before serving, sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Cover and let it melt until ready to eat.

Notes

The author noted she cooked hers on low for 4 hours. The transcript mentions a range of 6-8 hours on low or 3-4 on high, but the on-screen text confirmed 4 hours on low was sufficient for her batch.

Nutrition per serving

• crockpot
• slow cooker
• casserole
• dinner
• family meal
• comfort food
• cheeseburger