Crockpot Hamburger Potato Casserole

Why make this recipe

Crockpot Hamburger Potato Casserole is a comforting and hearty dish that is perfect for busy families or those who want a simple, satisfying meal without much hassle. This recipe brings together ground beef, tender potatoes, and bubbling cheese, creating a delicious mix that everyone will love. Plus, since it cooks slowly, you can set it and forget it while you go about your day.

How to make Crockpot Hamburger Potato Casserole

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

Directions:

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. Wash and thinly slice the potatoes evenly (about 1/8 inch thick) to ensure even cooking without mushiness.
3. In the crockpot, layer half the potatoes first, then half the cooked beef and onion mixture, followed by a portion of shredded cheddar cheese. Repeat the layers with the remaining potatoes, beef, and some cheese.
4. In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this evenly over the layered ingredients in the crockpot to add creaminess and moisture.
5. Cover and cook the casserole on low for 6 to 8 hours, or until the potatoes are tender and the cheese has melted and is bubbly.
6. About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top of the casserole. Cover again to melt the cheese. Garnish with fresh parsley or chopped chives if desired before serving.

How to serve Crockpot Hamburger Potato Casserole

Serve the casserole hot, straight from the crockpot. You can scoop it into bowls and pair it with a simple side salad or some steamed vegetables. This dish is filling on its own, making it perfect for a cozy family dinner.

How to store Crockpot Hamburger Potato Casserole

To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or transfer it to a sealed container. Store in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 2-3 months. Just make sure to thaw it in the fridge before reheating.

Tips to make Crockpot Hamburger Potato Casserole

• Make sure to slice the potatoes evenly for consistent cooking.
• Feel free to use different types of cheese if you want to change the flavor.
• You can add other vegetables, like bell peppers or corn, for extra nutrition and taste.
• If you like a little bit of spice, consider adding some crushed red pepper flakes or diced jalapeños.

Variation (if any)

For a lighter version, you can substitute ground turkey or chicken for the beef. You can also use a homemade cream of mushroom soup if you prefer to avoid canned soup.

FAQs

Can I use frozen potatoes?
Yes, you can use frozen potatoes, but make sure to adjust the cooking time, as they may take longer to cook through.

Is it okay to leave out the mushrooms?
Yes, if you’re not a fan of mushrooms, you can leave out the cream of mushroom soup and use a different cream soup variety, like cream of chicken.

Can I make this recipe in advance?
Absolutely! You can prepare the layers in the crockpot the night before, cover it, and refrigerate. In the morning, just plug it in to cook throughout the day.

Crockpot Hamburger Potato Casserole

A comforting and hearty dish featuring ground beef, tender potatoes, and bubbling cheese, perfect for busy families.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Meat and Dairy Ingredients

• 1 lb ground beef (lean or regular) Use lean beef for a lower-fat option.
• 2 cups shredded cheddar cheese (sharp or mild), divided Reserve half for topping.
• 1/2 cup milk

Vegetable Ingredients

• 4-5 medium russet or Yukon gold potatoes, thinly sliced Slice about 1/8 inch thick for even cooking.
• 1 medium onion, chopped
• Fresh parsley or chopped chives for garnish Optional for serving.

Canned and Spices

• 1 can cream of mushroom soup (10.5 oz) Can substitute with another cream soup variety.
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Method

 

Preparation

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.
2. Wash and thinly slice the potatoes evenly (about 1/8 inch thick) to ensure even cooking without mushiness.

Crockpot Layering

1. In the crockpot, layer half the potatoes first, then half the cooked beef and onion mixture, followed by a portion of shredded cheddar cheese. Repeat with remaining ingredients.

Add Creaminess

1. In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour evenly over layered ingredients.

Cooking

1. 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.
2. About 15 minutes before serving, sprinkle the remaining shredded cheese on top, cover, and let it melt.

Notes

For a lighter version, substitute ground turkey or chicken for the beef. You can also use a homemade cream of mushroom soup if preferred. Adjust cooking time if using frozen potatoes.