Crockpot Hamburger Potato Casserole – Hearty, Slow-Cooked Comfort Food

When you’re craving comfort food that practically cooks itself, a crockpot hamburger potato casserole is the answer. This slow-cooked classic layers savory ground beef, tender sliced potatoes, and creamy, cheesy goodness into one deeply satisfying dish. It’s warm, filling, and perfect for feeding a crowd or prepping meals ahead.

Rooted in vintage American casserole traditions, this version is tailored for today’s busy home cooks. Everything goes into the slow cooker in easy layers, and hours later, you’ve got a hearty, melt-in-your-mouth meal that’s family-friendly and effortlessly cozy.

If you love the down-home flavor of beef and potatoes but want a hands-off cooking method, this crockpot casserole will quickly become a staple on your menu.

Ingredients Overview

Every ingredient in this recipe plays a role in delivering texture and flavor. Here’s what you’ll need and how you can customize it.

Ground Beef

• Lean ground beef (85/15 or 90/10) is ideal—rich enough for flavor, but not too greasy.

• Browning the meat first is important to prevent the dish from becoming oily.

• You can also use ground turkey, chicken, or even plant-based crumbles for a lighter option.

Potatoes

• Russet potatoes or Yukon Golds work best.

• Slice them thinly (about 1/8–1/4 inch thick) so they cook evenly and become tender.

• No need to peel if using Yukon Golds—the skin adds texture.

Onion

• Sliced or diced yellow onion adds sweetness and aroma.

• Red onions work in a pinch, but yellow or white are more traditional.

Cream of Mushroom Soup

• Adds body and moisture to the casserole with a savory, creamy base.

• You can substitute cream of chicken or cream of celery if desired.

• For a homemade option, make a quick roux-based sauce with broth and cream.

Shredded Cheese

• Cheddar cheese is classic—it melts well and pairs beautifully with beef and potatoes.

• Feel free to mix in Monterey Jack, mozzarella, or Colby for variation.

Milk

• A small amount of whole milk or half-and-half helps thin the soup and makes the sauce creamier.

• Dairy-free milk like oat or almond can be used, though they may alter the taste.

Seasonings

• Salt, pepper, garlic powder, and paprika are simple but effective.

• Optional herbs like thyme or parsley can add freshness and complexity.

Step-by-Step Instructions

1. Brown the Ground Beef

In a large skillet over medium heat, cook 1 to 1½ pounds of ground beef until browned, breaking it up as it cooks. Drain off excess grease.

Season with salt, pepper, and a pinch of garlic powder or paprika. Set aside.

2. Slice the Potatoes and Onion

Peel (optional) and slice 4–5 medium potatoes into thin rounds. Aim for uniform thickness so they cook evenly.

Thinly slice 1 medium yellow onion.

3. Mix the Sauce

In a bowl, combine:

• 1 can (10.5 oz) cream of mushroom soup

• 1/2 cup milk

• Optional: 1/2 cup sour cream for added creaminess

• Season with salt, pepper, and 1/2 teaspoon paprika

Whisk until smooth.

4. Layer in the Crockpot

Spray the inside of a 6-quart slow cooker with cooking spray or lightly grease with oil.

Layer the ingredients in the following order:

1. A third of the sliced potatoes

2. A third of the sliced onions

3. A portion of the browned beef

4. A few spoonfuls of the soup mixture

5. A sprinkle of shredded cheese

Repeat layers until all ingredients are used, ending with cheese on top.

5. Cook Low and Slow

Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the potatoes are fork-tender and the casserole is bubbly.

Avoid lifting the lid too often to maintain heat.

6. Serve and Enjoy

Once cooked, let it sit for 5–10 minutes to allow the sauce to settle. Scoop and serve with a garnish of fresh parsley or extra cheese if desired.

Tips, Variations & Substitutions

• Add veggies: Sliced mushrooms, frozen peas, or chopped spinach can be layered in for extra nutrition.

• Use sweet potatoes: For a slightly sweet, vitamin-rich twist.

• Swap the soup: Use a homemade cream sauce or another condensed soup based on your preferences.

• Top with bacon: Crumbled cooked bacon can be sprinkled on top in the last 30 minutes for extra flavor.

• Make it spicy: Add cayenne, chili flakes, or a dash of hot sauce to the beef while browning.

Make-Ahead Tip

• You can prep everything the night before and refrigerate the crock insert. In the morning, just place it in the slow cooker and set it to cook.

Serving Ideas & Occasions

This casserole is filling and hearty enough to be a full meal on its own, but you can pair it with:

• A crisp green salad for contrast

• Steamed green beans or roasted Brussels sprouts

• Buttered dinner rolls or garlic toast

It’s ideal for:

• Family dinners

• Meal prep and leftovers

• Potlucks or casual gatherings

• Cold winter evenings when you want something cozy and hands-off

Nutritional & Health Notes

This crockpot casserole offers a balance of protein, carbs, and fats:

• Ground beef brings protein and iron.

• Potatoes offer fiber, potassium, and satisfying complex carbs.

• Cheese and soup contribute creaminess and fat for satiety.

To lighten it:

• Use lean ground meat or plant-based options.

• Choose reduced-fat cheese and soups.

• Add more veggies and reduce the amount of cheese.

Portion control is key—it’s rich, so a moderate serving goes a long way.

FAQs

Q1: Can I use raw ground beef in the crockpot?

A1: It’s not recommended. Browning the beef first removes excess grease and improves the texture and flavor. It also helps ensure food safety.

Q2: Can I use frozen potatoes?

A2: Yes, frozen sliced potatoes or hash brown-style potatoes can be used, but fresh sliced potatoes yield better texture. If using frozen, reduce cooking time slightly.

Q3: Can I double the recipe?

A3: You can, but make sure your crockpot is large enough. It may need an extra hour of cooking time for the center to heat through evenly.

Q4: Can I make this dairy-free?

A4: Yes. Use dairy-free cheese and condensed soup alternatives, and replace milk with unsweetened oat or almond milk. The taste will differ slightly but still be creamy and rich.

Q5: How long do leftovers last?

A5: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

Q6: Can I freeze this casserole?

A6: Freezing is possible, though the texture of the potatoes may soften more. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge before reheating.

Q7: What kind of cheese works best?

A7: Sharp cheddar is a favorite, but Colby Jack, mozzarella, or a Mexican cheese blend can all be used. A combination gives a great melt and flavor balance.

Print