Crockpot Hamburger Potato Casserole

This crockpot hamburger potato casserole transforms simple ingredients into a cozy, crowd-pleasing meal that requires minimal hands-on time. The slow cooker works its magic on layers of seasoned ground beef, thinly sliced potatoes, and melted cheese, creating a satisfying dinner that practically makes itself while you go about your day.

I first made this casserole during a particularly hectic week when I needed something that could cook while I was at work. My family was so impressed with the rich flavors that developed during the slow cooking process, it immediately became part of our regular meal rotation.

Ingredients

• Ground beef brings hearty protein and savory flavor choose lean ground beef if you prefer less fat or regular for extra richness
• Russet or Yukon gold potatoes provide the perfect starchy base Yukon golds hold their shape better while russets give a fluffier texture
• Onion adds aromatic depth and sweetness that balances the richness of the dish
• Sharp cheddar cheese creates that irresistible golden crust and gooey interior mild works too if you prefer a more subtle cheese flavor
• Cream of mushroom soup forms the creamy binding sauce that ties everything together
• Milk thins the soup to the perfect consistency for slow cooking without drying out
• Garlic powder infuses the dish with savory notes without the risk of burning that fresh garlic might have
• Salt and pepper essential for bringing all the flavors into balance

Step-by-Step Instructions

Brown the Beef and Onion

Cook ground beef and chopped onion in a skillet over medium heat until beef is thoroughly browned and no pink remains. Be sure to break up the meat into small pieces as it cooks for better texture throughout the casserole. Drain excess fat thoroughly to prevent a greasy final dish.

Prepare the Potatoes

Wash potatoes well and slice them to a consistent 1/8 inch thickness. Using a mandoline slicer is ideal for uniform slices which ensures even cooking. If cutting by hand, take your time to maintain consistent thickness so some slices don't end up mushy while others remain undercooked.

Create the Base Layer

Arrange half the potato slices across the bottom of your crockpot, slightly overlapping them to create a solid foundation. This first layer absorbs flavors from above while creating structure for the casserole.

Add First Meat Layer

Evenly distribute half the browned beef and onion mixture over the potatoes. Press down gently to eliminate air pockets without smashing the potatoes beneath.

Add First Cheese Layer

Sprinkle a portion of the shredded cheddar over the meat. This middle layer of cheese creates pockets of melty goodness throughout the casserole rather than just on top.

Complete the Layers

Repeat with remaining potatoes, then the rest of the beef mixture. The layering technique allows flavors to meld while maintaining distinct textures in each bite.

Prepare and Pour the Sauce

In a mixing bowl, thoroughly whisk together cream of mushroom soup, milk, garlic powder, salt and pepper until completely smooth. Pour this mixture evenly over everything in the crockpot. The liquid will seep down through the layers during cooking, tenderizing the potatoes and creating a creamy sauce.

Low and Slow Cooking

Cover and cook on the low setting for 6 to 8 hours. The slow cooking process is essential for developing deep flavors and ensuring the potatoes become perfectly tender without falling apart.

Final Cheese Topping

About 15 minutes before serving, sprinkle remaining cheese over the top and cover again to melt. This creates that irresistible cheesy crust that makes the dish extra special.

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The cream of mushroom soup is my secret weapon in this recipe. While it might seem like a humble canned ingredient, it creates the perfect creamy sauce that binds everything together while infusing the dish with savory umami notes. My grandmother always used it in her casseroles, and that comforting flavor instantly transports me back to her kitchen.

Make-Ahead Options

This casserole is perfect for meal prep. You can brown the beef and onions up to two days ahead and store them refrigerated. You can also slice the potatoes ahead of time just keep them submerged in cold water in the refrigerator to prevent browning, then drain and pat dry before assembling. For ultimate convenience, you can even layer everything in the crockpot insert the night before, cover, and refrigerate overnight. Just remember to allow about 20 extra minutes of cooking time if starting from cold.

Smart Substitutions

This recipe welcomes adaptations based on what you have on hand. Ground turkey or chicken can replace beef for a lighter version. Sweet potatoes offer a nutritious alternative to regular potatoes, adding beautiful color and extra vitamins. For the sauce, cream of chicken or cream of celery soup works well if you don't have mushroom on hand. Dairy free cheese alternatives can be used for those with milk allergies, though they may not melt quite the same way.

Serving Suggestions

While this casserole stands perfectly on its own, a simple green salad makes an excellent accompaniment to balance the richness. For a festive presentation, serve it in wide, shallow bowls topped with a dollop of sour cream and sprinkle of fresh chives. If you need to stretch the meal further, crusty bread on the side helps soak up the delicious sauce and adds welcome texture contrast to the creamy casserole.

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Recipe FAQs

→ Can I use different types of potatoes in this casserole?

Yes, both russet and Yukon gold potatoes work well in this dish. Russets tend to break down more during cooking, creating a softer texture, while Yukon golds hold their shape better and offer a buttery flavor. Just ensure you slice them uniformly (about 1/8 inch thick) for even cooking regardless of variety.

→ How can I make this casserole dairy-free?

To make a dairy-free version, substitute the milk with unsweetened almond milk or chicken broth, and replace the cheddar cheese with your favorite dairy-free cheese alternative. You'll also need to check that your cream of mushroom soup is dairy-free or make a homemade version using dairy-free ingredients.

→ Can I prep this casserole the night before?

Absolutely! Brown the ground beef and onions, then layer all ingredients in the slow cooker insert as directed. Cover and refrigerate overnight. In the morning, place the insert into your slow cooker base and cook as directed, possibly adding 30 minutes to the cooking time since you're starting with cold ingredients.

→ What can I substitute for cream of mushroom soup?

If you don't have or prefer not to use cream of mushroom soup, you can substitute cream of celery or cream of chicken soup for similar results. For a homemade alternative, make a simple roux with 2 tablespoons each of butter and flour, then whisk in 1 cup of broth and 1/2 cup of milk or cream until thickened. Season with salt, pepper, and garlic powder.

→ What side dishes go well with this casserole?

This hearty casserole pairs beautifully with simple sides like a fresh green salad, steamed vegetables such as broccoli or green beans, dinner rolls, or a light coleslaw. The casserole provides protein, carbs, and dairy, so lighter vegetable-focused sides create a well-balanced meal.

→ Can I cook this on high instead of low in the slow cooker?

Yes, you can cook this casserole on high for 3-4 hours instead of 6-8 hours on low. However, cooking on low is preferred as it allows the flavors to develop more fully and ensures the potatoes cook evenly without becoming mushy. If using the high setting, check the potatoes' tenderness around the 3-hour mark.