Crockpot Hamburger Potato Casserole Recipe

Introduction

This Crockpot Hamburger Potato Casserole is a comforting, all-in-one meal perfect for busy days. Layers of seasoned ground beef, tender potatoes, and melted cheddar cheese come together in a creamy mushroom sauce. It’s easy to prepare and slow-cooks to perfection.

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
• Optional: 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 any excess fat to keep the casserole from becoming greasy.
2. Step 2: Wash and thinly slice the potatoes evenly, about 1/8 inch thick, to ensure they cook through without turning mushy.
3. Step 3: In the crockpot, start layering with half the sliced potatoes, then half of the cooked beef and onion mixture, and a portion of shredded cheddar cheese. Repeat these 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 mixture evenly over the layered ingredients in the crockpot to add creaminess and moisture.
5. Step 5: Cover and cook on low for 6 to 8 hours, or until the potatoes are tender and the cheese has melted to a bubbly finish.
6. Step 6: About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top. Cover again to let the cheese melt. Garnish with fresh parsley or chopped chives if desired before serving.

Tips & Variations

• Use Yukon gold potatoes for a slightly buttery flavor and creamier texture.
• Substitute cream of mushroom soup with cream of celery or cream of chicken for a different flavor.
• For a bit of a kick, add a pinch of smoked paprika or cayenne pepper to the beef while browning.
• Make it vegetarian by swapping ground beef with cooked lentils or sautéed mushrooms.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave until heated through or cover and place in a 350°F oven until hot and bubbly. Avoid freezing as the potatoes may become watery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes instead of fresh?

Fresh potatoes are best for this casserole because they hold their shape better during slow cooking. Frozen potatoes may release extra moisture, resulting in a softer texture.

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole in the crockpot the night before. Cover and refrigerate it, then cook on low the next day for the full 6 to 8 hours.

Crockpot Hamburger Potato Casserole Recipe

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★★★★★

4.8 from 58 reviews

This Crockpot Hamburger Potato Casserole is a comforting and hearty one-pot meal featuring layers of thinly sliced potatoes, seasoned ground beef, onions, and creamy mushroom sauce, all topped with melted cheddar cheese. Perfect for easy meal prep with a slow cooker, this casserole delivers rich flavors and tender textures with minimal hands-on time.

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

Optional Garnishes

• Fresh parsley or chopped chives

Instructions

1. Brown the beef and onion: Cook the ground beef and chopped onion together in a skillet over medium heat for about 5-7 minutes until the beef is browned and no pink remains. Drain any excess fat to prevent greasiness in the casserole.
2. Prepare the potatoes: Wash and thinly slice the potatoes evenly to about 1/8 inch thickness. Thin slices ensure even cooking without mushiness in the slow cooker.
3. Layer the ingredients: In the crockpot, arrange half of the sliced potatoes as the bottom layer. Add half of the cooked beef and onion mixture on top, followed by a layer of shredded cheddar cheese. Repeat this layering process with the remaining potatoes, beef mixture, and some cheese.
4. Mix and pour sauce: In a separate bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this sauce evenly over the layered casserole in the crockpot to keep it creamy and moist during cooking.
5. Cook on low: Cover the crockpot and cook on low heat for 6 to 8 hours until the potatoes are tender and the cheese is melted and bubbly when served.
6. Add finishing cheese and herbs: About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese over the top of the casserole. Cover to allow the cheese to melt. Garnish with fresh parsley or chopped chives if desired, then serve warm.

Notes

• Use thin potato slices to ensure even cooking and avoid a mushy texture.
• Drain excess fat from the beef after browning to keep the casserole from being greasy.
• You can substitute cream of mushroom soup with cream of chicken or celery soup if preferred.
• For a richer flavor, use sharp cheddar cheese, but mild cheddar works well too.
• This recipe is highly adaptable; consider adding vegetables like bell peppers or mushrooms for variation.
• Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.

Keywords: slow cooker casserole, crockpot hamburger casserole, potato casserole, ground beef recipe, comfort food, easy crockpot recipe