Crockpot Hamburger Potato Casserole: Hearty, Easy, and Family-Approved

If you’re looking for a comforting, set-it-and-forget-it meal that will satisfy the whole family, this Crockpot Hamburger Potato Casserole is the answer. With layers of tender potatoes, seasoned ground beef, creamy cheese sauce, and a touch of spice, this slow cooker classic brings all the flavors of an old-fashioned casserole—without turning on the oven.

This dish is a staple in many Midwestern kitchens, especially during the fall and winter months. It’s budget-friendly, requires minimal prep, and makes plenty to feed a crowd. Whether you’re juggling busy weeknights or planning ahead for Sunday supper, this recipe is both practical and nostalgic.

Let’s dive into the ingredients and process behind this ultra-cozy one-pot meal.

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Ingredients Overview: Classic Layers with Comfort in Every Bite

This casserole is all about humble ingredients that work together beautifully in the slow cooker. Here’s what goes into each layer and why.

Core Ingredients:

• Ground beef: The “hamburger” in the title—use lean beef (80/20 or 90/10) for the right balance of flavor and less grease.

• Russet or Yukon Gold potatoes: Russets become fluffy and absorb the sauce, while Yukon Golds hold their shape a bit more and have a buttery texture.

• Yellow onion: Adds sweet and savory depth to each bite.

• Garlic powder & onion powder: Enhance flavor without adding more chopping.

• Salt and black pepper: Basic seasoning, but essential for balance.

• Cream of mushroom soup: Acts as the base of the creamy sauce, binding everything together.

• Cheddar cheese: Melts into the layers and adds gooey richness. Sharp cheddar is a great choice.

• Milk or evaporated milk: Thins the soup mixture and adds a creamy texture.

• Paprika (optional): Adds color and mild warmth to the dish.

Optional Add-ins:

• Frozen corn or green beans: For extra veggies.

• Worcestershire sauce: Adds umami to the meat.

• Sour cream: Mixed into the sauce for extra creaminess.

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Step-by-Step Instructions: Let the Crockpot Do the Work

This recipe is as simple as slicing, browning, layering—and walking away. Here’s a breakdown of how to build this casserole.

1. Prepare the meat

• In a skillet, cook the ground beef over medium heat until browned.

• Drain excess fat. Season with salt, pepper, onion powder, and garlic powder.

• Optional: Add a splash of Worcestershire for added flavor.

2. Slice the potatoes

• Peel and thinly slice potatoes (about 1/8-inch thick). A mandoline slicer helps with uniformity, which ensures even cooking.

3. Mix the sauce

• In a bowl, whisk together the cream of mushroom soup, milk (or evaporated milk), and paprika (if using).

• Stir in a handful of shredded cheese and a spoonful of sour cream if desired.

4. Layer the ingredients

In a greased 6-quart slow cooker:

• First layer: Half the sliced potatoes

• Second layer: Half the cooked ground beef

• Third layer: Half the chopped onions

• Fourth layer: Half the soup mixture

• Fifth layer: Repeat all layers once more

• Top: Sprinkle the remaining cheese over everything

5. Cook low and slow

• Cover and cook on low for 6–7 hours or high for 3.5–4 hours, until potatoes are fork-tender.

6. Finish and serve

• Let sit for 10–15 minutes before serving to allow it to firm up slightly.

• Optional: Garnish with chopped parsley or green onions for color.

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Tips, Variations, and Substitutions

Pro Tips:

• Don’t skip draining the beef: Too much fat will make the dish greasy.

• Layer evenly: Consistent layering helps everything cook at the same rate.

• Use a liner: For easy cleanup, consider using a slow cooker liner.

Flavor Variations:

• Southwest-style: Add taco seasoning to the beef, corn, and black beans, and top with pepper jack cheese.

• Breakfast version: Use breakfast sausage instead of beef and add scrambled eggs in the layers.

• Cheeseburger twist: Add a few tablespoons of ketchup and mustard to the sauce, and top with pickles after cooking.

Substitutions:

• Cream of chicken or celery soup: Works in place of mushroom if preferred.

• Dairy-free: Use a plant-based cream soup and non-dairy cheese/milk.

• Gluten-free: Choose a certified GF condensed soup or make your own with cornstarch and stock.

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Serving Ideas & Occasions

This casserole is incredibly versatile and works for:

• Busy weeknights: Set it in the morning, come home to dinner.

• Potlucks and gatherings: Feeds a crowd and travels well.

• Meal prep: Makes great leftovers and reheats beautifully.

Great Pairings:

• Steamed green beans or roasted broccoli

• Garden salad with vinaigrette

• Buttery dinner rolls or cornbread

Serve it in bowls for comfort food coziness or slice it like a lasagna for a neat presentation.

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Nutritional & Health Notes

While this dish is rich and satisfying, there are ways to make it a bit lighter without sacrificing flavor.

Balanced Meal:

• Protein: Ground beef gives a solid protein boost.

• Carbs: Potatoes provide slow-digesting starch for energy.

• Dairy: Cheese and milk contribute calcium and richness.

• Fiber (optional): Add veggies like peas, spinach, or broccoli to bump up nutrition.

Lighter Swaps:

• Use ground turkey or lean ground beef

• Replace half the potatoes with sweet potatoes or cauliflower

• Go light on cheese and use reduced-fat cream soup

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FAQ: Crockpot Hamburger Potato Casserole

1. Can I use raw ground beef without browning it first?

Technically yes, but it’s not recommended. Browning first gives better flavor and texture and removes excess fat that would otherwise stay in the dish.

2. Do I have to peel the potatoes?

Peeling is optional. Yukon Golds have thin skins and can be left unpeeled. Russets have thicker skins, so peeling them results in a smoother texture.

3. How thin should I slice the potatoes?

About 1/8-inch is ideal. Uniform slices are key to even cooking. If they’re too thick, they may remain undercooked.

4. Can I prepare this casserole the night before?

Yes! Assemble it fully in the crockpot insert, cover, and refrigerate. In the morning, pop it into the base and start cooking.

5. How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or larger amounts in the oven at 350°F until warm.

6. Can I freeze this casserole?

Yes. Let it cool completely, portion it out, and freeze for up to 2 months. Reheat straight from frozen or thaw overnight in the fridge.

7. Can I make this recipe without cheese?

Absolutely. The cheese adds richness, but the dish will still be flavorful thanks to the seasoned beef and creamy sauce.

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Tasty Recipes Card (Plain Text Format)

Description
This crockpot hamburger potato casserole is a hearty, family-friendly dish made with layers of ground beef, sliced potatoes, creamy mushroom sauce, and cheddar cheese—perfect for cozy dinners.

Ingredients

• 1 lb ground beef

• 6 medium Russet or Yukon Gold potatoes, peeled and thinly sliced

• 1 small yellow onion, diced

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and pepper to taste

• 1 can (10.5 oz) cream of mushroom soup

• 1/2 cup milk or evaporated milk

• 1 1/2 cups shredded cheddar cheese (divided)

• 1/2 tsp paprika (optional)

• 1 tbsp Worcestershire sauce (optional)

• Chopped parsley or green onions (for garnish)

Instructions

1. In a skillet, brown ground beef with salt, pepper, garlic powder, and onion powder. Drain excess fat.

2. In a bowl, mix the soup, milk, paprika, and Worcestershire sauce. Stir in 1/2 cup of cheese.

3. Grease a 6-quart slow cooker. Layer half the potatoes, half the beef, half the onions, and half the soup mixture. Repeat layers.

4. Top with remaining cheese.

5. Cook on low for 6–7 hours or high for 3.5–4 hours, until potatoes are tender.

6. Let rest for 10 minutes before serving. Garnish with parsley or green onions.

Notes

• Swap in turkey or sausage for beef

• Add frozen veggies for more nutrition

• Can be assembled ahead and stored in the fridge overnight

• Freezer-friendly and great for leftovers

Details
Prep Time: 20 minutes
Cook Time: 6–7 hours (low) or 3.5–4 hours (high)
Total Time: 6.5–7.5 hours
Yield: 6 servings

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