Crockpot Hamburger Potato Casserole is the ultimate comfort food for busy nights. Imagine tender layers of thinly sliced potatoes and savory ground beef woven together with creamy mushroom sauce and melted cheddar cheese. This hearty, slow-cooked dish fills your home with inviting aromas and warms your soul with every bite.
This easy-to-make meal is perfect for those who want a no-fuss dinner that requires minimal prep and cleanup but delivers maximum flavor and satisfaction. Whether you’re feeding a family or preparing ahead for a weeknight, this casserole is a reliable crowd-pleaser.
- Effortless slow cooker method means set it and forget it convenience.
- Layered textures of tender potatoes and juicy beef with rich cheddar cheese.
- Creamy mushroom sauce enhances flavor and keeps the casserole moist.
- Perfect for meal prep or comforting family dinners with minimal cleanup.
Ingredients
- Ground Beef (1 lb): Choose lean or regular ground beef for rich flavor and hearty texture in every layer.
- Russet or Yukon Gold Potatoes (4-5 medium): Thinly sliced about 1/8 inch thick for even cooking and creamy tenderness.
- Medium Onion (1, chopped): Adds sweetness and depth to the savory beef layer when sautéed beforehand.
- Shredded Cheddar Cheese (2 cups, divided): Sharp or mild, melting beautifully to bind the casserole’s layers together.
- Cream of Mushroom Soup (1 can, 10.5 oz): Creates a rich, creamy sauce that enhances moisture and flavor.
- Milk (1/2 cup): Lightens and smooths the mushroom soup for a luscious sauce consistency.
- Garlic Powder (1/2 tsp): Adds subtle aromatic warmth to the creamy sauce mix.
- Salt and Pepper (to taste): Essential seasonings to balance and enhance all flavors.
- Optional Garnishes (fresh parsley or chopped chives): Fresh herbs add a pop of color and bright flavor when served.
Instructions
- Brown the Beef and Onion
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In a skillet over medium heat, cook the ground beef with chopped onion until the beef is browned and no pink remains, about 5-7 minutes. This step builds a savory base and develops rich flavors while the onion softens and sweetens. Drain excess fat afterward to avoid greasiness in the casserole.
- Prepare the Potatoes
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Wash and slice the potatoes thinly, about 1/8 inch thick, to ensure they cook evenly and become tender without turning mushy. Using a mandoline or sharp knife helps achieve uniform thickness for optimal texture.
- Layer the Ingredients in the Crockpot
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Start with half the sliced potatoes as a base layer, followed by half the browned beef and onion mixture, then sprinkle a portion of shredded cheddar on top. Repeat these layers with the remaining potatoes, beef, and some more cheddar. Layering gently helps maintain distinct textures while blending the flavors.
- Prepare and Pour the Creamy Sauce
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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, adding moisture and a luscious creamy texture to the casserole.
- Cook on Low Heat
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Cover and cook the casserole on the low setting for 6 to 8 hours. The slow cooking tenderizes the potatoes perfectly while allowing the flavors to meld harmoniously without overcooking or drying out.
- Add Final Cheese and Fresh Herbs
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About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese evenly over the top. Re-cover and allow the cheese to melt fully, creating a bubbly, golden crust. Garnish with fresh parsley or chopped chives to add brightness and color just before serving.
- Drain excess fat from beef after browning to keep casserole from becoming greasy.
- If the casserole looks dry midway through cooking, add a splash of milk or broth for moisture.
- Use uniform potato slices to ensure even cooking and preserve texture.
- Cooking on low helps enhance flavor melding and potato tenderness.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven to maintain creamy texture and flavor.
Serving Suggestions
Serve this casserole with a simple green salad or steamed vegetables to balance the richness. Enjoy alongside crusty bread for a complete, satisfying meal.
- Using a mandoline ensures perfectly even potato slices for consistent cooking.
- Drain beef fat completely to avoid excess oiliness and maintain a balanced texture.
- Layering gently but firmly helps keep the casserole intact and creates beautiful, delicious strata.
FAQs
- Can I use other types of cheese?
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Yes, you can substitute cheddar with Monterey Jack, Colby, or a blend for different flavors and melt texture.
- Is it necessary to peel the potatoes?
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Peeling is optional. Leaving skins on adds texture and nutrients, but peeled potatoes yield a creamier casserole.
- Can I prepare this in advance?
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You can assemble the casserole the night before. Just keep it refrigerated and cook the next day as directed.
- What if I don’t have cream of mushroom soup?
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Substitute with cream of celery or cream of chicken soup, or make a homemade creamy mushroom sauce.
- Can I freeze leftovers?
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Yes, freeze in an airtight container for up to 3 months. Thaw overnight before reheating thoroughly.
- Can I add other vegetables?
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Absolutely, diced bell peppers, mushrooms, or peas can be layered for additional flavor and nutrition.
- What size crockpot works best?
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A 6-quart slow cooker is ideal to fit this recipe comfortably with room to layer evenly.
Crockpot Hamburger Potato Casserole
Equipment
- 1 crockpot (slow cooker)
- 1 skillet
- 1 knife (for slicing potatoes)
- 1 mixing bowl
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 (optional)
Instructions
- Cook the ground beef and chopped onion in a skillet over medium heat until the beef is browned with no pink remaining, about 5 to 7 minutes. Drain excess fat.
- Wash and thinly slice the potatoes about 1/8 inch thick for even cooking.
- In the crockpot, layer half of the sliced potatoes first, then half of the cooked beef and onion mixture, followed by a portion of shredded cheddar cheese.
- Repeat the layering with the remaining potatoes, beef, and some more shredded cheddar cheese.
- In a mixing 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.
- Cover and cook on low for 6 to 8 hours, or until the potatoes are tender and the cheese is melted and bubbly.
- About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top. Cover to melt the cheese.
- Garnish with fresh parsley or chopped chives if desired before serving.
Notes
- Use a mandoline or sharp knife for uniform potato slices.
- Drain fat after browning beef to prevent greasiness.
- Layer gently to keep texture distinct.
- Add milk or broth if casserole seems dry while cooking.
- Cooking low and slow melds flavors and tenderizes potatoes.
