Delicious Crockpot Hamburger Potato Casserole Recipe
This Delicious Crockpot Hamburger Potato Casserole is a comforting, hearty meal perfect for busy days. Layers of thinly sliced potatoes, seasoned ground beef, creamy mushroom sauce, and melted cheddar cheese are slow-cooked to perfection in a crockpot, making for an easy yet satisfying dish that the whole family will love.
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main 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
- Brown the beef and onion: Cook the ground beef and chopped onion together in a skillet over medium heat for about 5-7 minutes, or until the beef is browned and no pink remains. Drain any excess fat to keep the dish from being greasy.
- Prepare the potatoes: Wash and thinly slice the potatoes evenly to about 1/8 inch thickness. This ensures even cooking and prevents the potatoes from becoming too mushy during slow cooking.
- Layer the ingredients: In the crockpot, start by layering half of the sliced potatoes evenly at the bottom. Then add half of the cooked beef and onion mixture, followed by a portion of the shredded cheddar cheese. Repeat this layering process with the remaining potatoes, beef mixture, and some cheese on top.
- Mix and pour sauce: In a separate bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until the sauce is smooth. Pour this evenly over the layered ingredients in the crockpot. This creamy sauce adds moisture and rich flavor to the casserole.
- Cook on low: Cover the crockpot and cook the casserole on low heat for 6 to 8 hours. This slow cooking allows the potatoes to become tender and the cheese to melt thoroughly, melding all flavors together.
- Add finishing cheese and herbs: About 15 minutes before you’re ready to serve, sprinkle the remaining shredded cheddar cheese over the top of the casserole. Cover again to let the cheese melt. Before serving, garnish with fresh parsley or chopped chives for a fresh, colorful touch.
Notes
- Use thin, even slices of potatoes to ensure they cook evenly and don’t become mushy.
- Draining the excess fat after browning the beef prevents the casserole from becoming too greasy.
- You can substitute cream of mushroom soup with cream of celery or cream of chicken soup for a different flavor.
- For a spicier kick, add a pinch of cayenne pepper or some chopped green chilies.
- This casserole can be prepared the night before; just layer everything in the crockpot insert, cover, and refrigerate until ready to cook.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the microwave or oven.
