Crockpot Hamburger Potato Casserole Recipe
This Crockpot Hamburger Potato Casserole is a comforting, hearty dish perfect for a hands-off dinner. Tender slices of russet or Yukon gold potatoes are layered with seasoned ground beef, onions, and creamy cheddar cheese, then slow-cooked to perfection in a creamy mushroom sauce. Finished with a cheesy topping and fresh herbs, it’s an easy-to-make, satisfying meal that serves six.
- 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: Main Dish, Casserole
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Meat and Vegetables
- 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
Dairy and Cheese
- 2 cups shredded cheddar cheese (sharp or mild), divided
- 1/2 cup milk
Pantry Items
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Garnish
- Fresh parsley or chopped chives
Instructions
- Brown the beef and onion: Heat a skillet over medium heat and cook the ground beef along with the chopped onion. Stir occasionally until the beef is fully browned and no pink remains, about 5 to 7 minutes. Drain any excess fat to prevent greasiness.
- Prepare the potatoes: Wash the potatoes thoroughly and slice them thinly, about 1/8 inch thick, to ensure they cook evenly and do not become mushy during slow cooking.
- Layer the ingredients: In the crockpot, start by placing half of the sliced potatoes evenly on the bottom. Follow with half of the cooked beef and onion mixture. Sprinkle a portion of the shredded cheddar cheese over the beef. Repeat this layering sequence with the remaining potatoes, beef, and cheese.
- Mix and pour the sauce: In a small bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until the mixture is smooth and combined. Pour this creamy sauce evenly over the layered ingredients in the crockpot to keep the casserole moist.
- Cook on low: Cover the crockpot with its lid and cook the casserole on the low setting for 6 to 8 hours. The potatoes should be tender, and the cheese melted and bubbly by the end of cooking.
- Add finishing cheese and herbs: About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top of the casserole. Cover again to allow the cheese to melt completely. Garnish with freshly chopped parsley or chives before serving for a fresh finish.
Notes
- For best results, slice potatoes uniformly to ensure even cooking.
- You can substitute cream of mushroom soup with cream of chicken or celery for a different flavor.
- If you prefer a thicker sauce, reduce milk to 1/3 cup.
- Use lean ground beef to reduce fat content and greasiness.
- Leftovers store well refrigerated for up to 3 days and can be reheated in a microwave or oven.
Keywords: Crockpot casserole, hamburger casserole, potato casserole, slow cooker recipe, ground beef dinner, cheesy potato bake