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Crockpot Hamburger Potato Casserole

Easy Crockpot Hamburger Potato Casserole Recipe (Family Favorite!).
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Easy slow cooker casserole with ground beef, sliced potatoes, and melted cheddar cheese in a creamy mushroom sauce. Perfect comfort food for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (lean or regular)
  • 4–5 medium russet or Yukon gold potatoes, thinly sliced (about 1/8 inch thick, peeling optional)
  • 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
  • Optional garnishes: Fresh parsley or chopped chives

Instructions

  1. Cook ground beef and chopped onion in a skillet over medium heat for 5-7 minutes until beef is browned and no pink remains. Drain excess fat.
  2. Wash and thinly slice potatoes to about 1/8 inch thickness for even cooking. Pat dry if needed.
  3. In a 5-6 quart crockpot, layer half of the sliced potatoes, then half of the cooked beef and onion mixture, followed by 3/4 cup shredded cheddar cheese.
  4. Repeat layers with remaining potatoes, beef mixture, and another 3/4 cup cheese. Save remaining 1/2 cup cheese for topping.
  5. In a bowl, whisk together cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour evenly over layered ingredients.
  6. Cover and cook on low for 6-8 hours (or high for 3-4 hours) until potatoes are fork-tender. Do not stir during cooking.
  7. About 15 minutes before serving, sprinkle remaining 1/2 cup cheese on top. Cover to melt. Garnish with fresh parsley or chives if desired.

Notes

  • Use a 5-6 quart slow cooker for this recipe. A mandoline or sharp knife helps slice potatoes uniformly for even cooking.
  • Drain beef thoroughly to prevent a greasy casserole. Extra fat will pool on top during cooking.
  • Peeling potatoes is optional. Yukon gold skins are tender and add nutrients, while russet skins may be tougher.
  • Do not stir the casserole during cooking to maintain distinct layers.
  • If casserole looks dry halfway through cooking, add 1/4 to 1/2 cup milk or broth.
  • Freezes well for 2-3 months. Thaw overnight in refrigerator before reheating.

Nutrition

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