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Crockpot Hamburger Potato Casserole

If you’re craving a cozy, no-fuss dinner, this Crockpot Hamburger Potato Casserole is here to save the day. Made with layers of seasoned ground beef, tender potatoes, and plenty of melty cheese, all smothered in a creamy mushroom sauce, this dish is hearty, flavorful, and family-friendly. It’s the perfect set-it-and-forget-it meal for busy weeknights when you want comfort food without the hassle.

Why You’ll Love This Recipe

  • Effortless cooking: Let your slow cooker handle the work while you go about your day.
  • One-pot meal: Protein, starch, and cheese all in one dish—minimal cleanup required.
  • Family-approved: Mild, classic flavors that appeal to kids and adults alike.
  • Customizable: Easy to swap veggies, spices, or cheeses to make it your own.
  • Great for leftovers: Tastes even better the next day and freezes beautifully.

Ingredients You’ll Need

  • 1 lb ground beef – Lean or regular, for rich, hearty flavor.
  • 4–5 medium potatoes – Russet or Yukon gold, thinly sliced about ⅛-inch thick.
  • 1 medium onion – Chopped for sweetness and depth.
  • 2 cups cheddar cheese – Sharp or mild, divided.
  • 1 (10.5 oz) can cream of mushroom soup – Adds creamy texture and savory flavor.
  • ½ cup milk – To thin the sauce and keep it smooth.
  • ½ tsp garlic powder – Subtle seasoning that enhances flavor.
  • Salt and pepper – To taste.
  • Fresh parsley or chives (optional) – For garnish.

Variations

  • Vegetarian: Swap the beef for sautéed mushrooms or lentils.
  • Spicy: Add jalapeños or cayenne pepper for a kick.
  • Cheese lovers: Try mozzarella, Monterey Jack, or pepper jack.
  • Veggie boost: Toss in peas, carrots, or bell peppers.
  • Low-carb: Replace potatoes with cauliflower florets.

How to Make Crockpot Hamburger Potato Casserole

Step 1: Brown the beef and onion
Cook ground beef and chopped onion in a skillet until browned. Drain any excess fat.

Step 2: Prepare potatoes
Wash and slice the potatoes evenly into ⅛-inch rounds for even cooking.

Step 3: Layer ingredients
In the slow cooker, layer half the potatoes, half the beef mixture, and some cheese. Repeat with remaining potatoes, beef, and cheese.

Step 4: Make sauce
Whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper. Pour evenly over the layers.

Step 5: Slow cook
Cover and cook on low for 6–8 hours, or until the potatoes are tender and the casserole is bubbling.

Step 6: Finish with cheese
In the last 15 minutes, sprinkle the remaining cheddar on top, cover, and let melt. Garnish with parsley or chives before serving.

Pro Tips

  • Use a mandoline for evenly sliced potatoes.
  • Drain beef well to prevent greasiness.
  • If the casserole looks dry halfway through, add a splash of milk or broth.
  • Cooking on low ensures the potatoes turn out perfectly tender.

How to Serve

  • With garnishes: A sprinkle of fresh herbs or even crispy fried onions.
  • Side ideas: A crisp green salad, roasted broccoli, or steamed green beans balance out the richness.
  • Creative touch: Serve in ramekins or bowls topped with sour cream for extra creaminess.

Storage & Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: Cooled portions keep well for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheat: Warm gently in the oven at 350°F (175°C) for 20–30 minutes or microwave in portions. Add a splash of milk if needed.

FAQs

Can I use ground turkey? Yes, it makes a leaner version without sacrificing flavor.
Do frozen potatoes work? Fresh slices are best, but thawed and drained frozen potatoes can be used.
Can I swap the soup? Cream of chicken or celery works fine—or make a homemade white sauce.
How thick should the potato slices be? About ⅛-inch for even cooking.

Recipe Card

Crockpot Hamburger Potato Casserole
Serves 6 | Prep: 20 mins | Cook: 6–8 hrs | Method: Slow Cooker

Ingredients

  • 1 lb ground beef
  • 4–5 potatoes, thinly sliced
  • 1 onion, chopped
  • 2 cups cheddar cheese, divided
  • 1 can cream of mushroom soup
  • ½ cup milk
  • ½ tsp garlic powder
  • Salt & pepper, to taste
  • Parsley or chives (optional)

Instructions

  1. Brown beef and onion in a skillet; drain.
  2. Slice potatoes evenly.
  3. Layer potatoes, beef, and cheese twice in crockpot.
  4. Mix soup, milk, garlic powder, salt, and pepper; pour over layers.
  5. Cover and cook on low 6–8 hours, until potatoes are tender.
  6. Add remaining cheese in the last 15 minutes. Garnish and serve.

Nutrition (per serving): 400 calories | 25g fat | 25g carbs | 22g protein