Crockpot Hamburger Potato Casserole

Comfort Food Made Easy in Your Slow Cooker

This Crockpot Hamburger Potato Casserole brings classic comfort to your table with almost no effort. It tastes rich and cozy, with tender slices of potato, seasoned ground beef, and melty cheddar cheese in a creamy sauce. The slow cooker does the hard work while you go about your day. You come home to a warm, hearty meal that smells amazing and feels like a hug.

You do not need fancy skills to make this. You only brown the beef, slice the potatoes, layer everything in the crockpot, and press start. The rest happens on its own. The potatoes cook until soft and creamy. The beef gets even more flavor as it simmers. The cheese turns smooth and gooey. Every bite feels satisfying.

This dish is great for busy weeknights, game days, potlucks, and simple family dinners. It uses basic ingredients that many people already have. It stretches well if you need to feed a crowd. It also stores and reheats nicely, so you can pack leftovers for lunches.

The casserole uses one main pot for cooking, so cleanup stays easy. It works with both russet and Yukon gold potatoes, and you can use lean or regular ground beef. You can adjust the cheese amount, seasonings, and garnish to match what your family likes.

If you love set-it-and-forget-it meals that taste like you spent hours in the kitchen, this recipe will be your new favorite. It gives you homemade comfort with simple steps and honest flavor. Let your slow cooker do the work, and enjoy a warm, filling plate when you are ready to eat.

Why Make This Recipe

This recipe checks all the boxes for a low-effort, high-reward dinner. It tastes rich and comforting, and it uses simple steps that anyone can follow. Here are the best reasons to make it:

• It saves time. You brown the beef, layer the ingredients, and let the slow cooker do the work.
• It uses simple pantry items. You likely have most items on hand or can find them easily at any store.
• It feeds a family. The dish is hearty and filling, and it stretches well with sides.
• It is budget-friendly. Potatoes, ground beef, and cheese give you a lot of food for the cost.
• It works for picky eaters. The flavors are cozy and familiar, like a cheeseburger and potatoes baked together.
• It is reliable. The slow cooker cooks the potatoes gently and evenly when you slice them thin.
• It is flexible. You can use russet or Yukon gold potatoes, lean or regular beef, and sharp or mild cheddar.
• It is make-ahead friendly. You can assemble it a few hours before cooking or prep the parts early.
• It needs only one pot for cooking. That makes cleanup fast and easy.
• It stores well. Leftovers taste great the next day, and you can freeze portions for later.

This dish also shines on busy days. You can set it in the morning, let it cook while you work, and come home to a ready meal. The house will smell great, and you will have a hot dinner waiting.

How to Make Crockpot Hamburger Potato Casserole

You only need a few steps and some simple tools to make this casserole. Plan for about 15–20 minutes of prep time and 6–8 hours of hands-off cooking on low.

• Choose the right slow cooker size. A 5–6 quart crockpot works best for the amounts in this recipe. If your slow cooker is smaller, you may need to reduce the ingredients or cook in batches. If it is larger, keep the layers snug so the sauce covers the potatoes well.
• Slice the potatoes thin. Aim for 1/8 inch thick slices so they cook evenly and become tender without turning mushy. Use a sharp knife or a mandoline for even slices. Keep slices similar in size so they cook at the same speed.
• Brown the beef and onion. This step adds flavor and prevents greasy texture. Drain the fat well before layering, especially if you use regular ground beef.
• Layer carefully. Start with potatoes, then beef and onions, then cheese. Repeat. Even layers help the potatoes cook through and absorb the sauce.
• Mix the sauce smooth. Whisk the cream of mushroom soup with milk and seasonings until smooth. Pour it evenly over the layers so every bite gets creamy flavor and moisture.
• Cook on low. Slow, gentle heat cooks the potatoes fully and lets flavors blend. Resist the urge to open the lid too often, because that releases heat and adds cooking time.
• Finish with cheese. Add the final cheese near the end so it melts on top and stays gooey and fresh.

How do you know it is done? Pierce the potatoes with a fork or knife. They should feel tender and soft all the way through. The sauce should bubble at the edges, and the cheese should look melted and smooth. If the potatoes seem firm, give it a little more time.

If your slow cooker runs hot or cold, adjust the time. Some models cook faster even on low. Start checking around the 5.5 to 6-hour mark. If needed, you can add 15–30 minutes more until the potatoes are tender.

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 hot, straight from the slow cooker. Use a large spoon to scoop through all the layers so you get potatoes, beef, sauce, and cheese in every serving. Garnish with fresh parsley or chives for a pop of color and fresh flavor.

Great side dishes:

• A crisp green salad with a simple vinaigrette
• Steamed green beans, broccoli, or peas
• Roasted carrots or a mixed veggie medley
• Garlic bread, dinner rolls, or crusty bread to soak up the sauce
• Pickles or a light coleslaw for a tangy contrast

Toppings and extras:

• A dollop of sour cream for extra richness
• A dash of hot sauce for heat
• Extra black pepper for bite
• Crumbled cooked bacon for smoky crunch
• Ketchup or mustard on the side for a cheeseburger twist

For kids, serve with corn or peas and a little extra cheese. For larger appetites, add a simple side salad and bread. If you bring this to a potluck, keep the crockpot on warm and place a serving spoon next to it. Put the garnish and any toppings in small bowls nearby so guests can add what they like.

How to Store Crockpot Hamburger Potato Casserole

Handle leftovers the safe way so they stay fresh and taste great later.

• Cool it first. Let the casserole cool at room temperature for about 20–30 minutes. Do not leave it out for more than 2 hours.
• Store in the fridge. Place leftovers in airtight containers. Keep in the refrigerator for up to 3–4 days.
• Freeze for later. For best quality, freeze in meal-size portions for up to 2–3 months. Use freezer-safe containers or heavy-duty bags. Press out extra air before sealing.
• Reheat in the microwave. Place a portion on a microwave-safe plate. Cover loosely. Heat in 60–90 second bursts, stirring or turning between bursts, until hot.
• Reheat in the oven. Place leftovers in an oven-safe dish. Cover with foil to keep moisture. Heat at 350°F (175°C) for 20–30 minutes, until hot. Remove foil at the end and add a little extra cheese if you like.
• Reheat on the stovetop. Warm in a covered skillet over low heat with a splash of milk or water. Stir gently until hot.

If the casserole looks thick after chilling, add a small splash of milk when reheating to loosen the sauce. Taste and adjust the salt and pepper after heating. Discard any leftovers that smell off or have stayed at room temperature longer than 2 hours.

Tips to Make Crockpot Hamburger Potato Casserole

Use these simple tips to get the best texture and flavor every time:

• Slice evenly. Keep potato slices about 1/8 inch thick. Even slices cook at the same speed and stay tender.
• Use the right potatoes. Russet potatoes give a softer, fluffier bite. Yukon golds hold their shape a bit more and feel creamy.
• Brown and drain well. Cook the beef with onion until no pink remains, then drain the fat. This prevents a greasy sauce.
• Season in layers. Lightly salt and pepper the potatoes and the beef as you layer. This builds flavor all the way through.
• Spray the crock. Lightly grease the slow cooker with cooking spray or a little oil. This helps prevent sticking on the sides.
• Shred your own cheese. Freshly shredded cheese melts smoother than pre-shredded because it does not have added starch.
• Mix the sauce smooth. Whisk the soup, milk, garlic powder, salt, and pepper until it looks even and creamy. Clumps can lead to uneven seasoning.
• Pour evenly. Pour the sauce over the top and around the edges so it drips down through the layers.
• Keep the lid closed. Each time you lift the lid, you lose heat and add cook time. Check only near the end.
• Check doneness right. Pierce the center with a fork or thin knife. If it slides in easily, the potatoes are done.
• Finish with cheese at the end. Adding the final cheese in the last 15 minutes gives a melty top without overcooking it.
• Adjust time to your model. Some slow cookers run hotter or cooler. Start checking at 5.5–6 hours and add time if needed.
• Avoid mushiness. Do not over-slice the potatoes thinner than 1/8 inch. Keep the cooker on low, not high, for the best texture.
• Balance salt. Soup and cheese have salt. Taste the sauce before pouring and add salt slowly to your liking.
• Garnish last. Add parsley or chives right before serving for a fresh, bright finish.

Variation (if any)

You can change this casserole to match what you like or what you have on hand. Keep in mind the base recipe works great as is. If you want to change it up, try these ideas:

• Ground turkey or chicken: Swap ground beef for ground turkey or chicken. Brown it the same way. You may want a bit more salt and pepper for flavor.
• Different cheeses: Try Monterey Jack, Colby Jack, pepper jack (for heat), or a mix of cheddar and mozzarella for extra stretch.
• Cream soup swap: Use cream of chicken, cream of celery, or cream of cheddar in place of cream of mushroom for a different taste.
• Add vegetables: Layer in thin slices of bell pepper, mushrooms, or zucchini. Or scatter in frozen peas or corn near the middle layers. Keep slices thin so they cook in time with the potatoes.
• Bacon boost: Add crumbled cooked bacon between layers or on top with the final cheese for a smoky bite.
• Tex-Mex style: Add a pinch of chili powder or smoked paprika to the sauce. Use pepper jack cheese and top with sliced green onions.
• Herb and garlic: Add dried Italian seasoning or a little onion powder for more aroma. Garnish with extra fresh herbs at the end.
• Extra creamy: Stir a small spoon of sour cream or plain Greek yogurt into the sauce mixture for more tang and creaminess. Add it in moderation so the sauce does not get too thick.
• Mushroom lovers: Add thinly sliced fresh mushrooms with the beef layer. They will cook down and boost the savory flavor.
• Gluten-free path: Use a certified gluten-free cream soup to keep the dish gluten-free. Check labels for all ingredients.
• Low-sodium focus: Use low-sodium soup and hold back on salt until the end. Taste and adjust just before serving.

Note: If you add many extra ingredients, the pot may get crowded and need a little more time. Keep layers even and check doneness at the center.

FAQs

Q: Can I cook this recipe on high instead of low?
A: For the best texture, cook on low for 6–8 hours, as the directions say. Low heat keeps the potatoes tender and prevents them from breaking down too fast. If you must use high, watch closely because some slow cookers can overcook potatoes on high.

Q: Do I need to peel the potatoes?
A: You can peel or leave the skins on. If the skins are clean and smooth, leaving them on adds texture and keeps more nutrients. If the skins are rough or you prefer a smoother bite, peel them.

Q: Can I prep this the night before?
A: Yes. Brown the beef and onion, slice the potatoes, and assemble the layers in the crock insert. Cover and refrigerate for up to 12 hours. In the morning, whisk the sauce, pour it on, and start cooking. If your slow cooker insert is cold, let it sit on the counter for 15–20 minutes before turning it on to avoid temperature shock.

Q: What if my potatoes are still firm after 6 hours?
A: Cook longer on low, checking every 20–30 minutes. Some slow cookers run cooler, and slice thickness can vary. Keep the lid closed as much as possible to hold heat.

Q: Can I use frozen hash browns instead of fresh potatoes?
A: The recipe is written for fresh thinly sliced potatoes. If you use frozen hash browns, the texture and time can change. If you try it, keep the layers even and check early. But fresh slices give the best, classic result.

Q: How do I prevent a greasy casserole?
A: Drain the beef well after browning. If you use regular ground beef, you can blot it with paper towels after draining. This keeps the sauce smooth, not oily.

Q: Can I add more cheese?
A: Yes. Add more cheese between layers or on top near the end. Extra cheese will make the dish richer. Just do not add so much that it pools grease or turns too heavy.

Q: What size slow cooker should I use?
A: A 5–6 quart crockpot works well for this amount of ingredients. If yours is smaller, reduce the recipe or build tighter layers. If it is larger, keep layers even and avoid spreading too thin.

Q: How long do leftovers last?
A: Store leftovers in airtight containers in the fridge for 3–4 days. Freeze for up to 2–3 months. Reheat gently and add a splash of milk if needed to loosen the sauce.

Q: Can I make this without cream of mushroom soup?
A: Yes, you can swap with cream of chicken or cream of celery. If you prefer a homemade sauce, make a quick white sauce with butter, flour, and milk on the stovetop and season it with salt, pepper, and garlic powder. Then use it in place of the canned soup mixture.

Q: Will Yukon gold or russet potatoes taste better?
A: Both work well. Yukon gold potatoes hold their shape a bit more and taste buttery. Russets turn softer and soak up the sauce more. Choose the texture you like best.

Q: Can I add herbs or spices?
A: Yes. Add a pinch of paprika, dried thyme, or Italian seasoning to the sauce. Taste and keep the balance simple, since the soup and cheese already add strong flavor.

Q: Can I double the recipe?
A: It is hard to double in one slow cooker because the layers get too thick and the center may not cook through. If you need more, use two slow cookers, or cook one batch after another.

Q: What if my sauce looks too thick when reheating?
A: Add a small splash of milk or water as you reheat. Stir gently until the sauce smooths out. Taste and adjust the seasoning.

Q: How do I keep potato slices from browning if I slice ahead?
A: Place sliced potatoes in a bowl of cold water and keep them in the fridge until you are ready to layer. Dry them well before adding them to the crockpot so the sauce does not thin too much.

This Crockpot Hamburger Potato Casserole brings easy comfort to your dinner table with simple steps, tender potatoes, and creamy, cheesy layers. Keep the slices even, drain the beef well, and let low heat do its magic. Serve it hot with your favorite sides, and enjoy a cozy, satisfying meal any night of the week.

Crockpot Hamburger Potato Casserole

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• Author: amanda-hart
• Total Time: 440 minutes
• Yield: 6 servings 1x
• Diet: None

Pin Recipe

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Description

A rich and cozy casserole featuring tender potatoes, seasoned ground beef, and melty cheddar cheese cooked effortlessly in a slow cooker.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

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.
2. Wash and thinly slice the potatoes evenly (about 1/8 inch thick).
3. In the crockpot, layer half the potatoes, followed by half the cooked beef and onion mixture, then a portion of shredded cheddar cheese. Repeat with remaining ingredients.
4. Whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour evenly over the layered ingredients.
5. Cover and cook on low for 6 to 8 hours, or until the potatoes are tender and the cheese is melted and bubbly.
6. About 15 minutes before serving, sprinkle remaining shredded cheddar cheese on top and cover again to melt. Garnish with fresh parsley or chives before serving.

Notes

Use either russet or Yukon gold potatoes, and adjust cheese and seasonings according to your family’s preferences. This dish is make-ahead friendly and reheats well.

• Prep Time: 20 minutes
• Cook Time: 420 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 33g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 60mg

Keywords: casserole, slow cooker, comfort food, hamburger, potatoes, cheese