If you’ve been hunting for a cozy, hands-off dinner that practically cooks itself while you’re out and about, then you’re going to adore this Crockpot Hamburger Potato Casserole Recipe. I absolutely love how this casserole comes together with simple ingredients, layers of tender potatoes, savory ground beef, and melty cheese, all bubbling gently in the slow cooker. Once you try it, you’ll find it’s one of those comforting dishes that feels like a warm hug on a plate—perfect for busy weeknights or lazy weekends.
Why You’ll Love This Recipe
- Effortless Slow Cooking: Just prep, layer, and let your crockpot do the work while you relax or tackle your day.
- Comfort Food Classic: The combination of seasoned ground beef, creamy mushroom soup, and tender potatoes is pure comfort in every bite.
- Family-Friendly: Kids and adults alike go crazy for this cheesy, hearty casserole—it’s a weeknight winner.
- Customizable Layers: You can tweak the cheese blend or spices easily to match your tastes or what’s in your fridge.
Ingredients You’ll Need
This Crockpot Hamburger Potato Casserole Recipe leans on simple pantry staples and fresh produce that blend beautifully together. When shopping, grab good-quality ground beef and firm russet potatoes for that perfect creamy-yet-skinny texture in the final dish.
- Ground Beef: Choose 80/20 lean-to-fat ratio for flavor without excess grease; browning it well builds the base taste.
- Yellow Onion: Adds sweetness and depth of flavor; dicing it evenly helps it cook uniformly with the beef.
- Russet Potatoes: The starchy type works best here for soft, melt-in-your-mouth slices after slow cooking.
- Cream of Mushroom Soup: This is your casserole’s creamy binder; if you want, you can swap for cream of chicken or celery.
- Milk: Thins the mushroom soup slightly to make the sauce silky and drizzle-worthy.
- Garlic Powder: Brings a subtle savory note without overpowering the dish.
- Kosher Salt: Essential for seasoning; always taste and adjust at the end.
- Ground Black Pepper: Freshly ground if possible, it adds a nice bite and warmth.
- Sharp Cheddar Cheese: I love its bold flavor that melts nicely on top for that golden crust.
- Monterey Jack Cheese: Adds creamy melt and a little mild sweetness to balance sharp cheddar.
Variations
I like to keep this Crockpot Hamburger Potato Casserole Recipe versatile—sometimes I switch up the cheese blend or add veggies for an extra boost. Feel free to play around and make it your own!
- Vegetable Boost: I’ve added diced bell peppers or mushrooms before slow cooking, which adds a wonderful earthy flavor and extra nutrients.
- Spicy Kick: A pinch of red pepper flakes or a bit of cayenne pepper mixed into the beef layer amps up the flavor for spice lovers.
- Dairy-Free Version: Swap the cheeses and cream of mushroom soup with dairy-free alternatives to suit dietary needs without losing creaminess.
- Cheese Options: Try swapping Monterey Jack for mozzarella for a gooier texture or pepper jack for a little zing.
How to Make Crockpot Hamburger Potato Casserole Recipe
Step 1: Brown the Meat and Sauté the Onion
Start by heating a large skillet over medium-high heat. Brown the ground beef until it’s no longer pink—breaking it up as you go. Then toss in the diced onion and cook until it’s translucent and sweet-smelling, about 3-4 minutes. This step really builds the foundation of flavor. Don’t forget to drain off excess fat so your casserole doesn’t get greasy—that’s a little trick I learned after too many oily batches!
Step 2: Mix in the Creamy Sauce Components
Next, stir in the cream of mushroom soup, milk, garlic powder, salt, and pepper directly into the skillet with the beef and onions. Make sure everything gets well combined—this sauce will meld with the potatoes and make each bite luscious and flavorful. I sometimes add a touch more garlic powder because I’m a sucker for that garlicky goodness.
Step 3: Layer Your Casserole in the Crockpot
Grease your crockpot or line it with a slow cooker liner to make cleanup easy. Lay half of your thinly sliced potatoes in an even layer on the bottom. Pour half of the beef mixture over that, then sprinkle half of the cheese on top. Repeat with the remaining potatoes, beef mixture, and cheese. The layering makes sure you get that perfect balance of potatoes and beef in every forkful. I found that slicing the potatoes about ⅛” thick helps them cook evenly—thicker slices can stay a bit too firm for my liking.
Step 4: Cook Low and Slow
Cover your crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours. You’ll know it’s done when the potatoes are fork tender—that soft-but-structured texture that makes a great casserole. Avoid opening the lid too often since that can increase cooking time. The slow cooking helps the flavors meld together beautifully and the cheese melts right into the gooey, golden blanket on top.
Pro Tips for Making Crockpot Hamburger Potato Casserole Recipe
- Thin Potato Slices: I slice mine about ⅛” thick to ensure even cooking and creamy texture without overcooking the edges.
- Drain Excess Fat: Always drain your cooked beef to keep the casserole from getting oily and overly greasy—makes a huge difference!
- Layering Matters: Distribute your layers evenly for consistent flavor and texture throughout the dish.
- Don’t Peek: Avoid lifting the lid frequently during cooking to keep heat consistent and potatoes tender.
How to Serve Crockpot Hamburger Potato Casserole Recipe
Garnishes
I love topping this casserole with a sprinkle of fresh chopped parsley or green onions—they add a burst of color and a little brightness that balances the creamy richness. Sometimes a dollop of sour cream on the side makes it feel extra indulgent, too!
Side Dishes
Since this casserole is rich and filling, I usually pair it with something light and crisp like a fresh green salad with a lemon vinaigrette or steamed green beans tossed in a bit of garlic butter. Roasted broccoli or a simple cucumber salad also work beautifully to keep the meal balanced.
Creative Ways to Present
For special occasions, I’ve served this casserole in individual ramekins layered just like the big crockpot version—everyone loves their own cheesy, bubbly personal casserole. It makes for a fun presentation and perfect portion control!
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for about 3-4 days. I usually portion out the servings right after it cools for easy grab-and-go lunches or dinners during the week.
Freezing
I’ve successfully frozen portions of this casserole—just be sure to cool it completely before wrapping tightly in freezer-safe containers or foil. When you’re ready, thaw overnight in the fridge and reheat gently.
Reheating
Reheat leftovers in the microwave or oven until warmed through. If baking, cover with foil to prevent drying out, then uncover for the last few minutes to re-melt the cheese topping. I find this keeps the texture creamy and delicious just like fresh.
FAQs
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Can I use other types of potatoes in this Crockpot Hamburger Potato Casserole Recipe?
Absolutely! While russet potatoes are ideal for their starchy texture that softens nicely, you can swap in Yukon Gold or red potatoes if you prefer. Just be mindful that waxy potatoes like red potatoes may hold their shape more and result in slightly firmer slices.
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Is it necessary to pre-cook the ground beef before adding it to the crockpot?
Yes, pre-cooking the ground beef (and onions) is important. It ensures the meat is browned and flavorful, and also drains excess fat to keep the casserole from becoming greasy. Plus, ground beef can take longer to cook fully in the crockpot if added raw.
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Can I make this recipe dairy-free?
Definitely. Use dairy-free cream soups and plant-based milk alternatives. For cheese, there are many vegan shredded options available that melt beautifully. Adjust seasonings to maintain the richness despite the swaps.
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How do I prevent the potatoes from being undercooked in the crockpot?
The key is slicing the potatoes thinly, about ⅛ inch, so they cook evenly. Also, layering them flat and evenly in the crockpot helps heat distribute consistently. Cooking long enough on low heat (6-8 hours) rather than rushing on high is best.
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Can I add vegetables to this casserole?
Yes! Adding vegetables like bell peppers, mushrooms, or even spinach can add nutrients and flavor. Just dice them small enough so they cook thoroughly during the crockpot time.
Final Thoughts
When I first tried this Crockpot Hamburger Potato Casserole Recipe, I was blown away by how simple ingredients transformed into something so comforting and delicious without much hands-on time. Now, it’s a staple in my rotation for busy days or when I want a meal that feels like a hug from the inside out. Give it a go, tweak it your way, and I promise you’ll be coming back to it again and again!
Print
Crockpot Hamburger Potato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 10 servings
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Hamburger Potato Casserole is a comforting, hearty dish featuring layers of thinly sliced russet potatoes, seasoned ground beef, and a creamy mushroom sauce topped with melted cheese. Slow cooked to tender perfection, it’s an easy one-pot meal perfect for busy days or cozy dinners.
Ingredients
Main Ingredients
- 2 pounds ground beef
- 1 medium yellow onion, diced
- 4 medium russet potatoes, peeled and sliced thinly (about ⅛”)
Sauce & Seasoning
- 2 (10.5 oz) cans cream of mushroom soup
- 1 cup milk
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Cheese Topping
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
Instructions
- Brown the beef and onion: In a large skillet over medium-high heat, brown the ground beef until fully cooked. Add the diced onion and cook until translucent. Drain any excess fat and remove from heat.
- Mix sauce: To the skillet, add the cream of mushroom soup, milk, garlic powder, salt, and black pepper. Stir thoroughly to combine all ingredients into a creamy mixture.
- Layer potatoes in crockpot: Grease or line the crockpot and arrange half of the thin sliced potatoes in an even layer on the bottom.
- Add beef mixture and cheese: Pour half of the beef and sauce mixture evenly over the potatoes, then sprinkle with half of the shredded cheddar and Monterey Jack cheese.
- Repeat layering: Add the remaining potatoes in another layer, followed by the rest of the beef mixture. Top with the remaining shredded cheese.
- Cook: Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the potatoes are fork tender and the casserole is heated through.
Notes
- Slice potatoes thinly and evenly to ensure even cooking throughout the casserole.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat leftovers in a microwave-safe dish until warmed through.
- Ensure ground beef is cooked to an internal temperature of 160°F (71.1 °C) for food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
