Crockpot Hamburger Potato Casserole

Why Make This Recipe

Crockpot Hamburger Potato Casserole is a comforting and hearty meal perfect for busy days. It allows you to throw everything together in your slow cooker and let it do the work for you. This dish is not only easy to make, but it also brings together flavors and textures that everyone loves. With layers of beef, potatoes, and gooey cheese, this casserole is sure to please your family or friends.

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 this casserole warm, straight from the crockpot. It pairs well with a simple side salad or steamed vegetables for a complete meal. You can also enjoy it with some crusty bread to soak up the creamy sauce.

How to Store Crockpot Hamburger Potato Casserole

To store leftovers, let the casserole cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just remember to thaw in the fridge before reheating.

Tips to Make Crockpot Hamburger Potato Casserole

• For extra flavor, season the meat with your favorite spices while cooking.
• You can use any type of cheese you prefer, including mozzarella or pepper jack.
• Make sure the potatoes are sliced uniformly for even cooking.
• You can add other vegetables like bell peppers or corn for added nutrition.

Variation

Try adding cooked bacon for a smoky flavor or use ground turkey for a lighter option. You can also substitute the cream of mushroom soup with cream of chicken or a dairy-free alternative.

FAQs

Can I use other types of meat?
Yes, ground turkey, chicken, or even sausage can be used in this recipe.

How do I know when the casserole is done?
The casserole is done when the potatoes are tender and the cheese is melted and bubbly.

Can I make this casserole ahead of time?
Yes, you can prepare it the night before and store it in the fridge until you’re ready to cook it the next day. Just add a little extra cooking time if it’s cold from the fridge.

Crockpot Hamburger Potato Casserole

A comforting and hearty meal that combines layers of beef, potatoes, and gooey cheese, perfect for busy days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef (lean or regular) Can substitute with ground turkey or chicken.
• 4-5 medium russet or Yukon gold potatoes, thinly sliced Slice about 1/8 inch thick for even cooking.
• 1 medium onion, chopped
• 2 cups shredded cheddar cheese, divided Use sharp or mild cheese.
• 1 can (10.5 oz) cream of mushroom soup Can substitute with cream of chicken or dairy-free alternative.
• 1/2 cup milk Use any type of milk.
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley or chopped chives For garnish.

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

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 the layers with the remaining potatoes, beef, and some cheese.

Cooking

1. 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.
2. 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.

Finishing Touch

1. 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.

Notes

Serve this casserole warm, straight from the crockpot. It pairs well with a simple side salad or steamed vegetables. To store leftovers, let the casserole cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.