Crockpot Hamburger Potato Casserole Recipe
Introduction
This Crockpot Hamburger Potato Casserole is an easy, comforting dish perfect for busy days. Layers of tender potatoes, savory ground beef, and melted cheddar cheese come together in a creamy mushroom sauce. Let your slow cooker do the work while you relax!
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 for garnish
Instructions
- Step 1: In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and no pink remains, about 5 to 7 minutes. Drain any excess fat to prevent greasiness.
- Step 2: Wash and thinly slice the potatoes evenly, about 1/8 inch thick, to ensure they cook evenly without becoming mushy.
- Step 3: In the crockpot, start by layering half of the sliced potatoes, then half of the cooked beef and onion mixture, followed by a portion of the shredded cheddar cheese.
- Step 4: Repeat the layers with the remaining potatoes, beef, and cheese.
- 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.
- Step 6: Cover the crockpot and cook on low for 6 to 8 hours, or until the potatoes are tender and the cheese is melted and bubbly.
- Step 7: About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top. Cover again to allow the cheese to melt.
- Step 8: Garnish with fresh parsley or chopped chives if desired before serving.
Tips & Variations
- Use Yukon gold potatoes for a creamier texture or russet potatoes for a firmer bite.
- Add a pinch of smoked paprika or chili flakes to the beef mixture for a subtle smoky heat.
- Swap cream of mushroom soup for cream of celery or cream of chicken soup if preferred.
- For extra flavor, stir in a little Worcestershire sauce into the beef while cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of milk if the casserole seems dry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen ground beef for this recipe?
It’s best to thaw the ground beef completely before cooking to ensure even browning and proper texture in the casserole.
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole in the crockpot insert and refrigerate it overnight. Cook as directed the next day, adding extra time if the ingredients are chilled.
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Crockpot Hamburger Potato Casserole Recipe
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes
- Yield: 6 servings 1x
Description
This Crockpot Hamburger Potato Casserole is a comforting, hearty dish perfect for slow cooking. Layers of thinly sliced potatoes, seasoned ground beef with onions, creamy mushroom sauce, and melted cheddar cheese come together to create a rich and satisfying casserole. Ideal for busy days, this recipe requires minimal prep and delivers a warm, cheesy meal that’s great for family dinners or meal prep.
Ingredients
Meat and Produce
- 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
- Fresh parsley or chopped chives (for garnish)
Dairy
- 2 cups shredded cheddar cheese (sharp or mild), divided
- 1/2 cup milk
Pantry
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Brown the beef and onion: Cook the ground beef and chopped onion in a skillet over medium heat for 5-7 minutes until the beef is browned and no pink remains. Drain excess fat to prevent greasiness.
- Prepare the potatoes: Wash and thinly slice the potatoes about 1/8 inch thick for even cooking and to avoid mushiness.
- Layer the ingredients: In the crockpot, place half of the sliced potatoes as the first layer. Add half of the cooked beef and onion mixture on top, followed by a portion of the shredded cheddar cheese. Repeat these layers with the remaining potatoes, beef, and cheese.
- Mix and pour sauce: 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 to provide creaminess and moisture.
- Cook on low: Cover and cook the casserole on the low setting for 6 to 8 hours, or until the potatoes are tender and the cheese is melted and bubbly.
- Add finishing cheese and herbs: About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top of the casserole. Cover again to let the cheese melt. Garnish with freshly chopped parsley or chives before serving for a fresh touch.
Notes
- Ensure potatoes are sliced evenly to guarantee uniform cooking.
- Drain the cooked beef well to avoid excess grease in the casserole.
- For a thicker casserole, you can use less milk or add a bit more cream of mushroom soup.
- If you prefer a different cheese, Monterey Jack or mozzarella can be good substitutes.
- This recipe can be doubled but may require a larger crockpot or cooking in two batches.
- Leftovers reheat well in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Keywords: crockpot casserole, hamburger casserole, potato casserole, slow cooker dinner, easy comfort food, cheesy beef casserole, one-pot meal
