Crockpot Hamburger Potato Casserole Recipe

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Close-up of Crockpot hamburger potato casserole with tender potato rounds, ground beef, melted cheese, and fresh parsley garnish.
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This Crockpot Hamburger Potato Casserole is pure comfort food magic. Imagine tender layers of potatoes, juicy seasoned beef, a creamy mushroom sauce, and melty cheddar all slow-cooked to perfection. It’s hearty, family-friendly, and the kind of meal that makes your kitchen smell incredible all day long. Trust me, this is one of those “everyone goes back for seconds” recipes!

Why You’ll Love This Recipe

  • Effortless Cooking: The slow cooker does most of the work, so you can just set it and forget it.
  • Cheesy Comfort: Creamy mushroom sauce and plenty of melted cheddar make every bite indulgent.
  • Family Favorite: Layers of beef, potatoes, and cheese are guaranteed to please picky eaters.
  • Make-Ahead Friendly: Perfect for busy weeknights, meal prep, or feeding a crowd.

Ingredients

Here’s what you’ll need to bring this comforting casserole together:

  • Potatoes: The hearty base—thinly sliced so they cook tender and soak up all the flavors.
  • Ground Beef: Adds rich, savory protein. You can swap in turkey or chicken for a lighter version.
  • Onion: Builds flavor and sweetness as it cooks with the beef.
  • Cream of Mushroom Soup: Brings creaminess and depth (use cream of celery or chicken if you like).
  • Milk: Lightens up the sauce and keeps everything moist.
  • Cheddar Cheese: The star of the show—melty, gooey, and oh-so satisfying.
  • Salt & Pepper: Simple seasoning to enhance all the flavors.
  • Garlic Powder (Optional): A subtle kick of garlicky goodness.
  • Butter or Non-Stick Spray: For greasing the crockpot so nothing sticks.

Note: You’ll find the exact ingredient measurements in the recipe card below.

How to Make the Crockpot Hamburger Potato Casserole

Step 1: Brown the Beef and Onion

In a skillet over medium heat, cook the ground beef with the diced onion until the meat is no longer pink and the onion is softened. Drain off excess fat.

Step 2: Prep the Potatoes

Peel and slice the potatoes thinly (about ¼ inch). The thinner the slices, the faster they’ll cook and the creamier the layers will be.

Step 3: Mix the Sauce

In a bowl, whisk together the cream of mushroom soup, milk, salt, pepper, and garlic powder (if using). This will be your creamy binder for the casserole.

Step 4: Layer the Ingredients

Grease your crockpot with butter or non-stick spray. Start with a layer of potatoes, then add some of the beef-onion mixture, spoon over the soup mixture, and sprinkle a handful of cheese. Repeat the layers until everything is used, finishing with cheese on top.

Step 5: Cook Low and Slow

Cover and cook on Low for 6–8 hours, or on High for 3–4 hours, until the potatoes are fork-tender.

Step 6: Let It Set and Serve

Turn off the crockpot and let the casserole rest, uncovered, for about 10 minutes. This helps it thicken and hold its shape. Serve hot with a crisp green salad or simple steamed veggies.

Pro Tips for Making the Recipe

  • Slice Evenly: Keep potato slices the same thickness so they cook evenly.
  • Add Veggies: Layer in mushrooms, peas, or carrots for extra nutrition.
  • Cheese Boost: Try a mix of cheddar and mozzarella for ultra-gooey layers.
  • Make It Ahead: Assemble the casserole in the crockpot insert the night before, then pop it in the fridge. Start cooking the next day.

How to Serve

  • Classic Style: Serve with a side salad or steamed green beans for balance.
  • Party-Ready: Pair with crusty bread to soak up that creamy sauce.
  • Cozy Meal: Add a warm bowl of soup on the side for the ultimate comfort dinner.

Make Ahead and Storage

Storing Leftovers

Place leftovers in an airtight container in the fridge for up to 3–4 days.

Freezing

This casserole freezes beautifully! Store portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Warm in the microwave for quick single servings, or in the oven at 350°F until heated through.

FAQs

Can I use a different type of meat?
Yes! Ground turkey, chicken, or even sausage all work as delicious substitutes.

What if I don’t have cream of mushroom soup?
You can swap with cream of chicken or cream of celery, or make a quick homemade béchamel.

Do the potatoes need to be pre-cooked?
Nope—just slice them thinly and let the crockpot do its magic.

Can I make this casserole gluten-free?
Absolutely. Use a gluten-free cream soup and double-check that your cheese and seasonings are gluten-free.

Crockpot Hamburger Potato Casserole

A comforting, cheesy slow‐cooker dish made with layers of potatoes, seasoned ground beef, creamy soup, and melty cheese. Easy prep, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 10 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 399
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds ground beef 80% lean, drained
  • 1 medium yellow onion diced
  • 4 medium russet potatoes peeled and sliced thinly (~1/8 ‑ 1/4 inch)
  • 2 cans (10.5 oz each) cream of mushroom soup
  • 1 cup milk
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
Cheese Topping
  • ½ cup sharp cheddar cheese shredded
  • ½ cup Monterey Jack cheese shredded

Equipment

  • Slow Cooker (Crockpot)
  • Large Skillet
  • Mixing Bowl

Method
 

  1. Brown the ground beef in a large skillet over medium‑high heat. Add the diced onion and cook until translucent. Drain off any excess fat.
  2. In a mixing bowl, stir together the cream of mushroom soup, milk, garlic powder, salt, and black pepper until well combined. Then add the beef‑onion mixture and mix.
  3. Grease or line the crockpot. Place half of the sliced potatoes in a flat layer on the bottom of the slow cooker.
  4. Pour half of the beef‑soup mixture over the potatoes, then top with half of the shredded cheeses (cheddar & Monterey Jack).
  5. Add another layer of potatoes, then pour remaining beef‑soup mix over them, and top with remaining cheese.
  6. Cover and cook on LOW for 6‑8 hours or on HIGH for 3‑4 hours, until potatoes are fork tender.
  7. After cooking, let it rest for about 10 minutes before serving. This helps it thicken up a bit.

Notes

You can substitute the cream of mushroom soup with cream of chicken or another “cream of” canned soup. Ground turkey or chicken can replace the ground beef. To make it spicy, add a bit of chili powder, jalapeños or use pepper jack cheese. Store leftovers in the fridge for up to 4 days.

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