This Slow Cooker 4-Ingredient Hamburger Potato Casserole is the definition of “poor man’s lasagna.” It’s a creamy, cheesy, layered masterpiece that uses ground beef and thinly sliced potatoes to create a hearty meal that tastes like a giant hug. By layering the soup and cheese between the potatoes, you ensure that every slice of russet is infused with savory mushroom flavor rather than just sitting in a pool of liquid.
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 | 2 cups (divided) |
| Optional Pantry Items: | Salt, Pepper, 1/2 cup Water |
How To Make Slow Cooker 4-Ingredient Hamburger Potato Casserole:
Step 1: The Meat Foundation: In a large skillet, brown the ground beef until no pink remains (6/8 minutes). Drain the grease thoroughly.
Tip: Don’t skip the draining! Because the slow cooker traps moisture, any excess beef fat will turn into an oil slick on top of your creamy sauce. For even better flavor, season the beef with plenty of black pepper during this step.
Step 2: Prep the Spuds Slice your peeled potatoes into thin rounds (1/8 to 1/4 inch).
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