Get ready for a hearty, comforting, and incredibly easy one-pot meal that will quickly become a family favorite. This Crockpot Hamburger Potato Casserole is the definition of comfort food—a delicious combination of savory ground beef, tender sliced potatoes, and gooey melted cheddar cheese, all brought together in a rich and creamy mushroom sauce. It’s the perfect “set it and forget it” dinner for busy weeknights, delivering a cozy, satisfying meal with minimal effort and cleanup.
Table of Contents
Why This is the Perfect Slow Cooker Casserole
This recipe is a weeknight dinner game-changer. Here’s why you’ll love it:
- Hearty and Filling: This is a true all-in-one meal, combining meat, potatoes, and a creamy sauce for a dish that will leave everyone satisfied.
- Incredibly Easy: After a quick browning of the beef, you simply layer everything in the slow cooker and let it work its magic.
- Cheesy, Creamy Comfort: The combination of the cream of mushroom soup and a generous amount of cheddar cheese creates a luxuriously creamy and savory sauce.
- Minimal Cleanup: Since everything cooks together in one pot, you won’t be left with a sink full of dishes.
Your Simple Ingredient Checklist
This recipe uses a handful of simple, comforting ingredients.
The Ingredient Lineup:
- 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 (10.5 oz) can of cream of mushroom soup
- ½ cup milk
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Optional Garnish: Fresh parsley or chopped chives.
Step-by-Step Slow Cooker Instructions
Get ready for the easiest casserole you’ve ever made.
Part 1: Prepare the Base
- Brown the Beef and Onion: In a skillet over medium-high heat, cook the ground beef and chopped onion until the beef is fully browned and no pink remains. Drain any excess fat from the skillet.
- Slice the Potatoes: While the beef is browning, wash your potatoes and slice them thinly and evenly, about 1/8-inch thick. This ensures they cook evenly and become perfectly tender without turning to mush.
Part 2: Layer the Crockpot
- First Layer: Place half of your thinly sliced potatoes in an even layer at the bottom of your slow cooker.
- Second Layer: Top the potatoes with half of the cooked ground beef and onion mixture.
- Third Layer: Sprinkle about half of your shredded cheddar cheese over the beef.
- Repeat: Repeat the layers with the remaining potatoes, the rest of the beef and onion mixture, and a bit more of the cheese.
Part 3: Add the Sauce and Cook
- Make the Creamy Sauce: In a medium bowl, whisk together the can of cream of mushroom soup, the milk, garlic powder, salt, and pepper until the mixture is smooth.
- Pour it Over: Pour the prepared sauce evenly over the top of the layers in the crockpot.
- Slow Cook: Cover the crockpot and cook on LOW for 6 to 8 hours, or until the potatoes are fork-tender and the casserole is bubbly.
- Final Cheesy Touch: About 15 minutes before you’re ready to serve, sprinkle the remaining shredded cheddar cheese over the top of the casserole. Cover again and let the cheese melt completely.
- Garnish and Serve: Garnish with fresh parsley or chives if desired, and serve hot.
Frequently Asked Questions (FAQ)
1. Can I use a different kind of “cream of” soup? Absolutely! While cream of mushroom is classic, this casserole is delicious with cream of chicken, cream of celery, or even cheddar cheese soup for an extra cheesy version. Feel free to use what you have on hand.
2. Do I have to brown the ground beef first? For the best flavor and texture, it is highly recommended that you brown the ground beef and drain the fat before adding it to the slow cooker. This step adds a deep, savory flavor and prevents the final casserole from being overly greasy.
3. How do I know when the casserole is done? The main indicator of doneness is the potatoes. The casserole is ready when the potatoes are completely tender and can be easily pierced with a fork without any resistance. The sauce should also be hot and bubbly.
4. Can I add other vegetables to this casserole? Yes, this is a very versatile recipe. You could add a layer of frozen mixed vegetables (like peas and carrots) or a can of drained green beans between the potato and meat layers for some extra nutrition and flavor.
Crockpot Hamburger Potato Casserole
Equipment
- Slow cooker (Crockpot)
- Large skillet for browning beef and onion
- Mixing bowl for creamy sauce
- Sharp knife or mandoline for slicing potatoes evenly
Ingredients
- 1 lb ground beef
- 4-5 medium Russet or Yukon Gold potatoes, thinly sliced (⅛-inch)
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese, divided
- 1 (10.5 oz) can cream of mushroom soup
- ½ cup milk
- ½ tsp garlic powder
- Salt and pepper, to taste
- Fresh parsley or chopped chives, for garnish (optional)
Instructions
- In a skillet over medium-high heat, cook ground beef and chopped onion until beef is browned and no pink remains. Drain excess fat.
- Slice potatoes into thin, even ⅛-inch rounds for even cooking.
- Layer half the potatoes in the bottom of the crockpot. Top with half of the beef mixture and half of the cheese. Repeat layers with remaining potatoes, beef, and some cheese.
- In a bowl, whisk together cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour evenly over the layers in the crockpot.
- Cover and cook on LOW for 6–8 hours, until potatoes are fork-tender and casserole is bubbly.
- About 15 minutes before serving, sprinkle the remaining cheese over the casserole. Cover and let it melt completely. Garnish with parsley or chives, and serve hot.