Hearty Crockpot Hamburger Potato Casserole (Print Version)

Easy Crockpot Hamburger Potato Casserole layers ground beef, potatoes, and cheese for a comforting, dump-and-go meal. Perfect for busy weeknights!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Main Ingredients

01 - Ground Beef (1.5 lbs)
02 - Russet Potatoes (4 large), peeled and thinly sliced
03 - Cheddar Cheese (2 cups), shredded

→ Creamy Sauce Base

04 - Cream of Mushroom Soup (1 can, 10.5 oz)
05 - Milk (1 cup)

→ Flavor Boosters

06 - Onion (1 medium), chopped
07 - Garlic (3 cloves), minced
08 - Salt (1 tsp)
09 - Black Pepper (1/2 tsp)
10 - Paprika (1/2 tsp)

# Instructions:

01 - Grab your largest skillet and brown that ground beef over medium-high heat. Break it up with a spoon as it cooks. Once it’s all browned through, drain off any excess grease. This is where I always make a mini mess, honestly, trying to pour the hot grease into a jar. Don’t skip this step, though; a greasy casserole is just… not it. You want that rich, savory beef, not an oily puddle.
02 - After the beef is out, toss the chopped onion into the same skillet with a tiny bit of the leftover beef fat (or a drizzle of oil). Sauté until it's softened and smells amazing, about 5 minutes. Then, add your minced garlic and cook for just another minute until fragrant. Don't let the garlic burn; it gets bitter quickly, and I've definitely done that before, which was a sad, sad moment for dinner.
03 - In a medium bowl, whisk together the cream of mushroom soup, milk, salt, pepper, and paprika until everything is smooth. This is your magic sauce base! Make sure there are no lumps; I sometimes get a little impatient and end up with a few, but a good whisking really makes a difference. This sauce is what will bring all the flavors together in your easy crockpot hamburger potato casserole.
04 - Now for the fun part: layering! Spray the inside of your slow cooker with non-stick spray, or use a liner (lifesaver, honestly!). Start with a third of your thinly sliced potatoes on the bottom. Top that with half of your browned beef and half of the sautéed onion/garlic mix. Pour about a third of the creamy soup mixture over it, then sprinkle with a third of the shredded cheese. Repeat these layers once more, then finish with the remaining potatoes, sauce, and finally, the rest of the cheese. It's like building a delicious, edible tower!
05 - Pop the lid on your crockpot. Cook on low for 6-8 hours, or on high for 3-4 hours. You're looking for those potatoes to be fork-tender and the cheese to be bubbly and melted. Every crockpot is a little different, so keep an eye on it. I once had a new slow cooker that cooked way faster than my old one, and I almost ended up with burnt edges. Learn your machine!
06 - Once it's done, let the easy crockpot hamburger potato casserole rest for about 10-15 minutes with the lid off. This helps the sauce set a little, making it easier to scoop out. Garnish with some fresh parsley if you're feeling fancy (I rarely am, but it looks nice!). The smell filling your kitchen will be incredible, a warm, savory hug that promises a satisfying meal.

# Notes:

01 - Don't overmix the sauce; a few lumps are okay, but smooth is better!
02 - Leftovers store well in the fridge for 3-4 days, perfect for lunch.
03 - Swap ground beef for ground turkey for a slightly lighter version.
04 - Serve with a fresh green salad to balance the richness.

# Equipment Needed:

01 - Slow Cooker (6-quart or larger)
02 - Large Skillet
03 - Whisk
04 - Cutting Board
05 - Knife

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g

Back