Lu-Ann Simon December 20, 2025

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Crockpot Hamburger Potato Casserole

Name: Crockpot Hamburger Potato Casserole
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Cuisine: American
Ingredients: 1 lb ground beef, lean or regular; 4 to 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

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A slow-simmered casserole that fills the house with the smell of melting cheese, warm mushrooms, and browned beef is the kind of meal that feels like a hug on a plate. This Crockpot Hamburger Potato Casserole is comfort food made easy, perfect for busy weeknights, casual family dinners, or a laid-back Sunday when you want something hearty and hands-off. As the potatoes become tender and the edges turn golden, the kitchen fills with inviting aromas and the anticipation of that first cheesy, forkful.

Why This Crockpot Hamburger Potato Casserole Works

This recipe shines because it layers simple, familiar ingredients into a dish that tastes richer than the sum of its parts. The slow, gentle heat of the crockpot lets the potatoes absorb the savory juices from the browned beef and the creamy soup, producing tender, cohesive bites that still hold their shape. The final burst of cheddar makes the top irresistible and comforting.

Ingredients and Key Notes

A few small swaps and the right layers make a big difference. If you like smoky bacon flavor, swap in turkey bacon for a lighter, leaner touch, but this casserole stands beautifully on ground beef alone. The condensed soup and milk create a silky sauce that keeps the potatoes from drying out during the long cook.

Ingredients

1 lb ground beef, lean or regular
4 to 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

If you want to explore a similar layered comfort dish, check this cheesy ground beef potato casserole for another take on beef and potato combinations. Note that thin, even potato slices are essential for an even cook, and choosing Yukon gold will give slightly creamier texture while russets hold together well.

How to Cook Crockpot Hamburger Potato Casserole

Cook the ground beef and chopped onion in a skillet over medium heat until the beef is browned and no pink remains, about 5 to 7 minutes. Drain excess fat to avoid greasiness, and let the aroma of seared meat and softened onion fill the kitchen.
Wash and thinly slice the potatoes evenly, about 1/8 inch thick, to ensure even cooking without mushiness. Use a sharp knife or mandoline and feel the cool, firm texture as you work.
In the crockpot, layer half the potatoes first, arranging them so they overlap slightly and create an even bed. The surface should look like a neat quilt of pale, starchy slices.
Spoon half the cooked beef and onion mixture over the potatoes, spreading it so each bite will have beef. Sprinkle a portion of the shredded cheddar over the meat, watching the bright orange flecks contrast with the meat and potato.
Repeat the layers with the remaining potatoes, the remaining beef, and another portion of cheese, finishing with a tidy top layer of potato and a bit of cheese tucked around the edges.
In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. The mixture should be glossy and pourable, with a faint mushroom perfume.
Pour this creamy mixture evenly over the layered ingredients in the crockpot, letting it seep into the cracks and coat the potatoes. The slow heat will turn this into a silky sauce that binds everything together.
Cover and cook the casserole on low for 6 to 8 hours, or until the potatoes are tender and the cheese has melted and is bubbly. The kitchen will fill with a warm, earthy mushroom and beef aroma, and the sides may slightly caramelize for extra flavor.
About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top of the casserole, cover again to melt the cheese, and let the bright cheddar form a gooey finish.
Garnish with fresh parsley or chopped chives before serving, adding a burst of color and a fresh, herbaceous note to each creamy spoonful.

Prep ~ 20 minutes, Cook ~ 6 to 8 hours, Total ~ 6 hours 20 minutes to 8 hours 20 minutes, Servings ~ 6, Kcal ~ 520 per serving

Make-Ahead and Prep Tips

You can do a lot of prep the night before to make dinnertime effortless. Brown the ground beef and sauté the onion, then cool and store them in an airtight container in the refrigerator for up to 24 hours. Slice the potatoes and place them in cold water with a little lemon juice if you want to prevent browning; drain and pat dry before layering. The creamy soup mixture can also be whisked and stored separately in the fridge.

If you assemble the casserole in the crockpot liner and cover it, you can refrigerate the whole assembled dish overnight and cook it the next day. Just add an extra 30 to 60 minutes to the cooking time if you start from a cold state. For the best texture, hold back the final cheese topping until the last 15 minutes of baking so the top stays vibrant and melty.

Storing and Reheating

Store leftovers in an airtight container, or keep the entire cooled crockpot insert covered in the refrigerator for up to 3 to 4 days. For longer storage, portion the casserole into freezer-safe containers and freeze for up to 3 months; wrap tightly to minimize freezer burn and label with the date.

To reheat from the refrigerator, warm a serving in a microwave for 1 to 2 minutes until heated through, stirring halfway for even heat, or reheat in a 350 F oven covered for 15 to 20 minutes. From frozen, thaw overnight in the fridge, then reheat in a 350 F oven covered for 30 to 40 minutes, finishing uncovered for 5 to 10 minutes to refresh the top. A freshness cue is the aroma and texture, the casserole should smell like warm cheese and mushrooms and the potatoes should be soft but not grainy.

What Goes Well with Crockpot Hamburger Potato Casserole

A crisp green salad with lemon vinaigrette to cut the richness
Steamed green beans or roasted Brussels sprouts for a bright contrast
A bowl of mixed fruit for a refreshing, light finish
A simple coleslaw for crunchy texture and tang
Warm dinner rolls to scoop up creamy sauce

Make It Your Own

Add turkey bacon bits
Crisp and chop turkey bacon, then sprinkle it over the top with the final cheese for a smoky note without pork.
Swap cheeses
Mix half sharp cheddar and half Monterey Jack for a slightly milder, creamy melt.
Add vegetables
Layer thin slices of zucchini or bell pepper among the potatoes for extra color and nutrition, taking care not to add watery veggies that will make the dish too loose.
Use ground turkey or chicken
If you prefer a leaner protein, use 1 lb ground turkey or ground chicken for a lighter casserole, seasoning a bit more to boost flavor.
Make it spicy
Stir a teaspoon of smoked paprika and 1/4 teaspoon of cayenne into the soup mixture for gentle heat and smoky depth.
Try a rice variation
If you love the idea of a saucier, grain-based casserole, swap potatoes for cooked rice and see a different texture, for inspiration check this cheesy hamburger rice casserole which shows how beef and creamy sauce pair with rice.
Add mushrooms
Sauté sliced fresh mushrooms with the onion for an extra layer of earthy flavor that plays well with the cream of mushroom soup.

Pro Tips for Best Results

Slice potatoes evenly
Aim for about 1/8 inch thick slices so they cook at the same rate and keep their shape.
Avoid excess moisture
Drain browned beef well, and do not use watery vegetables unless pre-cooked, to prevent a soggy casserole.
Layer for even flavor
Distribute beef and cheese evenly among layers so every serving has a balance of textures.
Start on low heat
Cooking on low avoids overcooking the potatoes while still allowing flavors to meld, cook time varies by crockpot model.
Rest before serving
Let the casserole sit for 10 minutes after cooking, the sauce will thicken slightly and slices will hold together better.

Crockpot Hamburger Potato Casserole FAQs

What kind of potatoes work best for this casserole?
Yukon gold and russet are both excellent, with Yukon gold offering creamier texture and russets holding their shape a bit more. Choose thin, even slices for the most consistent results.

Can I use frozen hash browns instead of slicing potatoes?
You can substitute frozen shredded potatoes, but they will create a different texture and may release more moisture. If using frozen, try to thaw and drain them well and reduce the added liquid by a few tablespoons.

How do I prevent the casserole from becoming watery?
Drain the cooked beef thoroughly and avoid adding watery vegetables raw. Do not over-pour the soup mixture, it should coat the layers, not drown them. Let the casserole rest uncovered briefly to help excess moisture evaporate.

Is it safe to cook on high for a shorter time?
You can cook on high for about 3 to 4 hours, but results may vary by slow cooker. Potatoes may not develop quite the same creaminess and edges may brown differently when cooking faster. Low and slow gives the best texture.

Can I double this recipe for a crowd?
Yes, you can double the ingredients and use a large crockpot or two smaller ones. Make sure you do not overfill a single crockpot, fill no more than two thirds full for safe, even cooking.

How do I make this dairy-free or lighter?
To make it lighter, use low-fat milk and reduced-fat cheddar, and choose lean ground beef or ground turkey. For a dairy-free version, use a dairy-free condensed soup alternative and vegan cheese, though the flavor and texture will differ slightly.

Final Thoughts

This Crockpot Hamburger Potato Casserole is a true weeknight MVP, delivering cozy, familiar flavors with minimal fuss. The slow-cooked layers yield tender potatoes that soak up beefy, mushroom-scented goodness while a blanket of cheddar melts into every bite. Whether you are feeding a family, planning a potluck, or simply craving comfort food that assembles in minutes, this casserole is reliable, adaptable, and deeply satisfying. Make it soon and enjoy the warmth it brings to your table.

Crockpot Hamburger Potato Casserole

Author: anastasia-rice
Total Time: 440 minutes
Yield: 6 servings 1x
Diet: Gluten-Free

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Description

A slow-simmered comfort dish featuring tender potatoes, savory beef, and gooey cheese, perfect for busy weeknights.

Ingredients

Scale

1 lb ground beef, lean or regular
4 to 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

Cook ground beef and chopped onion in a skillet over medium heat until browned, about 5 to 7 minutes. Drain excess fat.
Wash and thinly slice the potatoes evenly, about 1/8 inch thick.
In the crockpot, layer half the potatoes, followed by half the beef and onion mixture, and a portion of cheese.
Repeat layers with remaining ingredients, finishing with a tidy layer of potato and cheese.
In a bowl, whisk together cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
Pour creamy mixture over the layered ingredients in the crockpot.
Cover and cook on low for 6 to 8 hours, or until potatoes are tender.
15 minutes before serving, sprinkle remaining cheddar cheese on top and cover to melt.
Garnish with fresh parsley or chives before serving.