Crockpot Hamburger Potato Casserole Recipe

Introduction

This Crockpot Hamburger Potato Casserole is a comforting, all-in-one meal that’s perfect for busy days. Tender sliced potatoes, seasoned ground beef, and melted cheddar cheese come together in a creamy sauce for an effortless, satisfying dish. Let your slow cooker do the work while you relax.

Ingredients

• 1 lb ground beef (lean or regular)
• 4-5 medium russet or Yukon gold potatoes, thinly sliced (about 1/8 inch thick)
• 1 medium onion, chopped
• 2 cups shredded cheddar cheese (sharp or mild), divided
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley or chopped chives (for garnish)

Instructions

1. Step 1: In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and no pink remains, about 5-7 minutes. Drain excess fat to prevent greasiness.
2. Step 2: Wash and thinly slice the potatoes evenly, about 1/8 inch thick, to ensure they cook through without becoming mushy.
3. Step 3: In the crockpot, layer half of the sliced potatoes first, then add half of the cooked beef and onion mixture, followed by a portion of shredded cheddar cheese. Repeat the layers with the remaining potatoes, beef, and cheese.
4. Step 4: In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this sauce evenly over the layered ingredients in the crockpot.
5. Step 5: Cover and cook on low for 6 to 8 hours, until the potatoes are tender and the cheese is melted and bubbly.
6. Step 6: About 15 minutes before serving, sprinkle the remaining cheddar cheese on top of the casserole. Cover again to melt the cheese, then garnish with fresh parsley or chopped chives if desired.

Tips & Variations

• For extra flavor, try adding a pinch of smoked paprika or Worcestershire sauce to the beef while browning.
• Substitute cream of mushroom soup with cream of celery or cream of chicken for a different twist.
• Use red potatoes for a firmer texture or sweet potatoes for a sweeter, colorful variation.
• If you prefer a thicker sauce, reduce the milk to 1/3 cup before mixing with the soup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions gently in the microwave or in a covered skillet over low heat to prevent drying out. This casserole does not freeze well due to the potatoes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used as a leaner alternative. Cook it thoroughly in the same way before layering in the crockpot.

What can I do if I don’t have a crockpot?

You can bake this casserole in a covered baking dish at 350°F (175°C) for about 1 to 1.5 hours, or until the potatoes are tender, adding more liquid if needed.

Crockpot Hamburger Potato Casserole Recipe

Print Recipe

★★★★★

4.6 from 115 reviews

This hearty Crockpot Hamburger Potato Casserole combines tender sliced potatoes, savory ground beef, and rich cheddar cheese, all slow-cooked in a creamy mushroom sauce. Perfect for an easy, comforting meal with minimal prep and delicious layers of flavor.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 lb ground beef (lean or regular)
• 4–5 medium russet or Yukon gold potatoes, thinly sliced (about 1/8 inch thick)
• 1 medium onion, chopped

Dairy

• 2 cups shredded cheddar cheese (sharp or mild), divided
• 1/2 cup milk

Other Ingredients

• 1 can (10.5 oz) cream of mushroom soup
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley or chopped chives, for garnish

Instructions

1. Brown the beef and onion: Cook the ground beef and chopped onion in a skillet over medium heat until the beef is fully browned with no pink left, about 5 to 7 minutes. Drain any excess fat to prevent the casserole from becoming greasy.
2. Prepare the potatoes: Wash and slice the potatoes thinly and evenly, about 1/8 inch thick. This ensures the potatoes cook properly without turning mushy during slow cooking.
3. Layer the ingredients: In the crockpot, arrange half of the sliced potatoes on the bottom. Next, spread half of the cooked beef and onion mixture evenly over the potatoes. Sprinkle a portion of the shredded cheddar cheese on top. Repeat the layering with the remaining potatoes, beef mixture, and cheese.
4. Mix and pour sauce: In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth and well combined. Pour this creamy sauce evenly over the layered ingredients in the crockpot to add moisture and flavor.
5. Cook on low: Cover the crockpot and cook the casserole on the low heat setting for 6 to 8 hours, or until the potatoes are tender and the cheese has melted and is bubbly.
6. Add finishing cheese and herbs: About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top of the casserole. Cover again to allow the cheese to melt. Garnish with fresh parsley or chopped chives if desired before serving.

Notes

• Using thinly sliced potatoes is key to ensure they cook evenly and don’t become mushy.
• Drain excess fat from the browned beef to keep the casserole from being greasy.
• You can substitute cream of mushroom soup with cream of celery or cream of chicken soup if preferred.
• For a lower fat version, use lean ground beef and low-fat cheese.
• Fresh herbs like parsley or chives add a nice fresh flavor and color contrast at the end.
• If you want a richer casserole, add a bit more cheese or a splash of heavy cream mixed into the sauce.

Keywords: crockpot casserole, hamburger casserole, potato casserole, slow cooker meals, comfort food, easy dinner