Crockpot Hamburger Potato Casserole Recipe

Introduction

This Crockpot Hamburger Potato Casserole is a comforting, hearty meal perfect for busy days. Tender potatoes, savory ground beef, and melted cheddar cheese come together in a creamy mushroom sauce, all cooked low and slow for effortless deliciousness.

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
• Optional garnishes: fresh parsley or chopped chives

Instructions

1. Step 1: Brown the beef and onion in a skillet over medium heat until the beef is fully cooked and no pink remains, about 5-7 minutes. Drain any excess fat to reduce greasiness.
2. Step 2: Wash and thinly slice the potatoes evenly, about 1/8 inch thick, to ensure they cook evenly without becoming mushy.
3. Step 3: In the crockpot, layer half of the sliced potatoes first. Top with half of the cooked beef and onion mixture, then sprinkle with a portion of the shredded cheddar cheese.
4. Step 4: Repeat the layering with the remaining potatoes, beef, and some more cheddar cheese.
5. Step 5: 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.
6. Step 6: Cover and cook on low for 6 to 8 hours, until the potatoes are tender and the cheese is melted and bubbly.
7. Step 7: About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top. Cover again to allow the cheese to melt.
8. Step 8: Garnish with fresh parsley or chopped chives if desired, then serve warm.

Tips & Variations

• For extra flavor, try adding a teaspoon of smoked paprika or a dash of Worcestershire sauce to the beef while browning.
• You can substitute cream of mushroom soup with cream of chicken or celery soup for a different twist.
• Use a sharp cheddar for a more pronounced cheese flavor, or mild cheddar for a subtle taste.
• If you prefer your potatoes softer, slice them a little thinner or cook a bit longer.
• To make this casserole gluten-free, ensure your cream of mushroom soup is gluten-free or make a homemade version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave portions until warmed through or heat in an oven-safe dish at 350°F (175°C) until hot, about 15-20 minutes. Avoid freezing as the texture of the potatoes may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, russet or Yukon gold potatoes work best for this recipe because they hold their shape and cook evenly, but other types can be used if thinly sliced.

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole in the crockpot insert, cover, and refrigerate overnight. Start cooking it on low the next day, allowing extra time if it’s cold from the fridge.

Crockpot Hamburger Potato Casserole Recipe

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4.5 from 72 reviews

This Crockpot Hamburger Potato Casserole is a comforting and hearty one-pot meal perfect for busy days. Layers of thinly sliced potatoes, savory browned ground beef and onions, creamy mushroom soup sauce, and melted cheddar cheese cook low and slow in the crockpot, resulting in a tender, flavorful casserole that’s easy to prepare and sure to please the whole family.

• Author: Isabella
• 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: Casserole
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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

Optional Garnishes

• Fresh parsley or chopped chives

Instructions

1. Brown the beef and onion: 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. Prepare the potatoes: Wash and thinly slice the potatoes evenly (about 1/8 inch thick) to ensure even cooking without mushiness.
3. Layer the ingredients: 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. Mix and pour sauce: 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. Cook on low: 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. Add finishing cheese and herbs: 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

• Make sure to slice the potatoes evenly and thinly to ensure they cook thoroughly in the crockpot.
• Draining the cooked ground beef reduces excess grease and makes the casserole less oily.
• The cream of mushroom soup can be substituted with cream of chicken or celery soup for a different flavor.
• Use sharp cheddar for a more pronounced cheese flavor, or mild cheddar for a subtler taste.
• This casserole can be prepared the night before and cooked in the morning for convenience.
• Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.

Keywords: crockpot casserole, hamburger potato casserole, slow cooker dinner, ground beef casserole, easy comfort food