Ingredients
Ingredient Amount
Ground beef 1 1/2 lbs
Russet potatoes (peeled, thinly sliced) 6 medium
Condensed cream of mushroom soup 2 (10.5 oz) cans
Shredded cheddar or Colby Jack cheese 2 cups (divided)
Optional Pantry Items: Salt, pepper, 1/2 cup water
How To Make Slow Cooker 4-Ingredient Hamburger Potato Casserole
Step 1: Cook the beef
In a large skillet, cook the ground beef over medium heat for about 6–8 minutes, until fully browned. Drain off any excess grease.
Tip: Don’t skip this step—since the slow cooker holds in moisture, leftover grease can make the dish overly oily. Add a generous amount of black pepper while cooking for extra flavor.
Step 2: Slice the potatoes
Cut the peeled potatoes into thin, even rounds (about 1/8 to 1/4 inch thick).
Tip: Try to keep the slices uniform so they cook evenly. A mandoline slicer works great if you have one.
Step 3: Mix the sauce
In a bowl, whisk together the soup with 1/2 cup of water. The thinner consistency helps the sauce spread evenly through the layers.
Step 4: Layer the casserole
Bottom layer: 1/3 of the sliced potatoes
Next: 1/2 of the cooked beef, 1/3 of the soup mixture, and 1/2 cup of cheese
Repeat: Another 1/3 of the potatoes, the remaining beef, 1/3 of the soup, and another 1/2 cup cheese
Top layer: Final 1/3 of the potatoes, covered with the remaining soup mixture
Step 5: Cook low and slow
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
Step 6: Finish with cheese
About 20–30 minutes before serving, sprinkle the remaining 1 cup of cheese on top. Cover and cook until melted and bubbly. Let the casserole sit uncovered for about 10 minutes before serving to allow the sauce to thicken.
Serve warm and enjoy this hearty, comforting dish!
