Crockpot Hamburger Potato Casserole

Why Make This Recipe

Crockpot Hamburger Potato Casserole is a hearty and satisfying meal that is perfect for busy days. It’s easy to put together and cooks slowly to develop rich flavors. This comforting dish combines ground beef, potatoes, and cheese for a filling family-style dinner. Plus, it’s all made in one pot, making clean-up a breeze!

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 the casserole hot right out of the crockpot for a comforting meal. It goes well with a simple side salad or steamed vegetables for a complete dinner. You can also enjoy it with some crunchy bread or rolls to soak up the creamy sauce.

How to Store Crockpot Hamburger Potato Casserole

Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the microwave or oven until heated through. You can also freeze the casserole for up to 2 months. Thaw in the refrigerator overnight before reheating.

Tips to Make Crockpot Hamburger Potato Casserole

• Choose uniform-sized potato slices to ensure even cooking.
• Feel free to add extra vegetables, such as bell peppers or corn, for added flavor and nutrition.
• Adjust the seasoning to your taste, adding more garlic powder, or including your favorite herbs.

Variation

You can substitute ground beef with ground turkey, chicken, or sausage for different flavors. For a lighter version, use reduced-fat cheese and cream of mushroom soup.

FAQs

1. Can I make this casserole ahead of time?
   Yes, you can prepare the layers ahead of time and store them in the fridge overnight. Cook it in the crockpot the next day.

2. What can I use instead of cream of mushroom soup?
   You can replace it with cream of chicken soup or a homemade cream sauce if you prefer.

3. How do I make it spicier?
   Add some diced jalapeños or spicy cheese to kick up the heat in the casserole. Additionally, you can sprinkle some red pepper flakes on top before serving.

Crockpot Hamburger Potato Casserole

A hearty and satisfying meal that combines ground beef, potatoes, and cheese, all cooked in one pot for easy preparation and clean-up.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Meat and Dairy

• 1 lb ground beef (lean or regular)
• 2 cups shredded cheddar cheese, divided Use sharp or mild cheese based on preference.
• 1 can cream of mushroom soup Can substitute with cream of chicken soup.
• 1/2 cup milk

Vegetables

• 4-5 medium russet or Yukon gold potatoes, thinly sliced Slice about 1/8 inch thick for even cooking.
• 1 medium onion, chopped

Seasonings

• 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.
2. Wash and thinly slice the potatoes evenly to ensure even cooking without mushiness.

Layering and Cooking

1. In the crockpot, layer half the potatoes, then half the cooked beef and onion mixture, followed by a portion of shredded cheddar cheese. Repeat with remaining ingredients.
2. In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this over the layered ingredients.
3. Cover and cook on low for 6 to 8 hours, or until the potatoes are tender and the cheese is melted and bubbly.
4. About 15 minutes before serving, sprinkle the remaining cheddar cheese on top and cover to melt the cheese.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. Consider adding extra vegetables like bell peppers or corn, and adjust seasoning to taste.