I love this Crockpot Hamburger Potato Casserole because it lets me create a warm, filling dinner with very little effort. I put together simple ingredients, layer them in the slow cooker, and let everything slowly turn into a creamy, cheesy comfort meal. It’s the kind of recipe I rely on when I want something homemade without spending hours in the kitchen.
Why You’ll Love This Recipe
I enjoy how easy this recipe is from start to finish. I like that it’s a true one-pot meal, which means less cleanup for me. The flavors are simple and familiar, making it perfect for family dinners. I also appreciate how flexible it is, since I can adjust seasonings or add vegetables depending on what I have available. It’s especially great because the leftovers reheat beautifully.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound ground beef
4 to 5 medium potatoes, thinly sliced
1 medium onion, chopped
2 cups shredded cheddar cheese, divided
1 can (10.5 ounces) cream of mushroom soup
1/2 cup whole milk
1/2 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
Fresh parsley or chives, optional for garnish
Directions
I begin by cooking the ground beef and chopped onion in a skillet over medium heat until the beef is fully browned. I drain any excess fat so the casserole stays rich but not greasy.
Next, I wash and thinly slice the potatoes, keeping the slices as even as possible so they cook evenly in the crockpot.
I layer half of the sliced potatoes in the bottom of the slow cooker, then add half of the beef and onion mixture. I sprinkle a portion of the shredded cheddar cheese on top. I repeat the layers with the remaining potatoes, beef, and more cheese.
In a bowl, I stir together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. I pour this mixture evenly over the layered ingredients.
I cover the crockpot and cook on low for 6 to 8 hours, until the potatoes are tender. About 15 minutes before serving, I sprinkle the remaining cheese on top and cover again until melted. I finish with chopped parsley or chives when I want a fresh touch.
Servings And Timing
I usually get 6 servings from this casserole. Prep time takes me about 20 minutes, and the cooking time ranges from 6 to 8 hours on the low setting. I like starting it early in the day so dinner is ready when I am.
Variations
When I want variety, I sometimes add diced bell peppers or carrots between the layers. I also enjoy switching the cheddar cheese for Monterey Jack or a blend of cheeses. For extra flavor, I occasionally add a pinch of paprika or onion powder to the sauce mixture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I add a small splash of milk and warm it in the microwave or in the oven at 350°F until heated through. I also like freezing portions for up to 3 months, then thawing them overnight in the refrigerator before reheating.
FAQs
Can I prepare this casserole ahead of time?
I often assemble the layers the night before, store the crockpot insert in the refrigerator, and start cooking it the next morning.
Do I need to boil the potatoes first?
I don’t boil the potatoes. As long as they are sliced thinly, they cook perfectly in the slow cooker.
Can I use a different type of cheese?
I’ve tried this recipe with different cheeses, and they all work well as long as they melt smoothly.
How do I keep the casserole from drying out?
I make sure the potatoes are well covered with the sauce and avoid lifting the lid too often during cooking.
Can I add vegetables to this recipe?
I regularly add vegetables like peas, carrots, or bell peppers to make it more colorful and filling.
Conclusion
I keep this Crockpot Hamburger Potato Casserole in my regular meal rotation because it’s comforting, dependable, and incredibly easy to make. I love how it brings everything together into one cozy dish that always satisfies. Whenever I need a no-fuss dinner that feels hearty and homemade, this recipe is my go-to choice.
This Crockpot Hamburger Potato Casserole is a hearty, creamy, and cheesy one-pot meal that’s perfect for busy nights. With layers of tender potatoes, savory ground beef, and melty cheddar cheese, it’s an easy comfort food favorite the whole family will love.
Ingredients
1 pound ground beef
4 to 5 medium potatoes, thinly sliced
1 medium onion, chopped
2 cups shredded cheddar cheese, divided
1 can (10.5 ounces) cream of mushroom soup
1/2 cup whole milk
1/2 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
Fresh parsley or chives, optional for garnish
Instructions
In a skillet over medium heat, cook ground beef and chopped onion until beef is browned. Drain excess fat.
Thinly slice the potatoes evenly and set aside.
Layer half of the potatoes in the bottom of the crockpot, followed by half of the beef-onion mixture and a portion of shredded cheddar cheese.
Repeat with the remaining potatoes, beef mixture, and more cheese.
In a bowl, whisk together cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
Pour the sauce evenly over the layered ingredients in the crockpot.
Cover and cook on low for 6 to 8 hours, or until the potatoes are tender.
About 15 minutes before serving, sprinkle remaining cheese on top and cover again to let it melt.
Garnish with fresh parsley or chives if desired and serve warm.
Notes
Use a mandoline for evenly sliced potatoes to ensure even cooking.
Monterey Jack or a cheese blend works great instead of cheddar.
Add veggies like bell peppers, peas, or carrots for extra nutrition.
Reheat leftovers with a splash of milk to retain creaminess.
Freeze portions for up to 3 months and thaw overnight before reheating.
