Crockpot Hamburger Potato Casserole Recipe

Introduction

This Crockpot Hamburger Potato Casserole is a comforting, hearty meal perfect for busy days. Layers of tender potatoes, savory ground beef, and melted cheddar cheese come together effortlessly in the slow cooker. It’s an easy dish that the whole family will enjoy.

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

Tips & Variations

• Use Yukon gold potatoes for a creamier texture or russet potatoes for a heartier bite.
• Substitute cream of mushroom soup with cream of chicken or celery soup for a different flavor.
• Add a pinch of smoked paprika or chili flakes to the sauce for a subtle spicy kick.
• For a lower-fat version, use lean ground beef and reduced-fat cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole covered in the oven at 350°F (175°C) until heated through. Avoid overheating to keep the potatoes tender but not mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole in advance?

Yes, you can assemble the layers in the crockpot insert and refrigerate for a few hours before cooking. Just add extra cooking time if the ingredients are cold.

Can I freeze leftovers?

This casserole freezes well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently to maintain texture.

Crockpot Hamburger Potato Casserole Recipe

Print Recipe

★★★★★

4.6 from 59 reviews

This Crockpot Hamburger Potato Casserole is a comforting, hearty dish perfect for easy weeknight dinners. Layers of thinly sliced potatoes, browned ground beef with onions, creamy mushroom sauce, and melted cheddar cheese are slow-cooked together to create a rich and savory casserole. It’s a hands-off recipe that delivers tender potatoes and a cheesy finish, garnished with fresh herbs for added flavor.

• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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

Sauce Ingredients

• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Garnish

• Fresh parsley or chopped chives

Instructions

1. Brown the beef and onion: In a skillet over medium heat, cook the ground beef and chopped onion together until the beef is fully browned and no pink remains, about 5-7 minutes. Drain any excess fat to prevent the casserole from becoming greasy.
2. Prepare the potatoes: Wash and thinly slice the potatoes evenly to about 1/8 inch thickness. Uniform slices ensure even cooking and avoid mushiness.
3. Layer the ingredients: In your crockpot, start by layering half of the sliced potatoes at the bottom. Add half of the cooked beef and onion mixture on top, followed by a portion of the shredded cheddar cheese. Repeat with the remaining potatoes, beef, and cheese in the same order to build layers.
4. Mix and pour sauce: In a mixing 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, which will add creaminess and moisture to the casserole.
5. Cook on low: Cover the crockpot and cook the casserole on low heat for 6 to 8 hours. This slow cooking process tenderizes the potatoes and allows the flavors to meld while the cheese melts and becomes bubbly.
6. Add finishing cheese and herbs: About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese onto the top of the casserole. Cover again to melt the cheese fully. Just before serving, garnish with fresh parsley or chopped chives for a fresh burst of color and flavor.

Notes

• For best results, slice potatoes evenly to ensure uniform cooking.
• Drain excess fat from cooked beef to keep the casserole from being greasy.
• Feel free to substitute cream of mushroom soup with cream of celery or cream of chicken for a different flavor profile.
• This casserole can also be assembled ahead and refrigerated overnight before cooking.
• Use sharp cheddar for a more pronounced cheese flavor or mild cheddar for a subtler taste.

Keywords: Crockpot casserole, hamburger casserole, potato casserole, slow cooker dinner, ground beef recipe, cheesy potato bake