The first time I made this Crockpot Hamburger Potato Casserole, my kitchen smelled like Sunday dinner and my family fought over the crispy edges before I even served it.
It’s one of those set-it-and-forget-it meals that still tastes homemade and comforting.
If you want a hearty weeknight dinner that’s easy to scale, this casserole checks every box.
Why You’ll Love This Recipe
- Budget-friendly: uses basic pantry staples and a single pound of ground beef.
- Hands-off cooking: the slow cooker does the heavy lifting while you work or relax.
- Crowd-pleaser: melty cheddar and tender potatoes satisfy picky eaters and adults alike.
- Versatile: easy to customize with spices, cheeses, or veggies.
This casserole balances creamy sauce with tender potato slices and savory browned beef. Each bite has a little chew from thinly sliced potatoes, a rich mushroom-soup creaminess, and bright cheese pockets that bubble and brown on top. The texture is comforting without being gluey because the thin potato slices cook evenly in the moist slow-cooker environment.
“Five stars — My husband said it tastes like the best diner casserole ever. Easy, comforting, and perfect for busy nights.” — Amanda, reader
Key Ingredients
Ground beef (1 lb)
Ground beef provides the savory backbone for this dish and carries flavor throughout the casserole. Choose lean if you want less grease, but regular ground beef gives a deeper, beefy flavor; if using regular, be sure to drain well. For predictable results, I often reach for 85/15 ground beef from a trusted butcher or brand because it balances flavor and fat without creating a greasy casserole.
Potatoes (4–5 medium russet or Yukon gold), thinly sliced
Potato choice matters: russets give a fluffier, more traditional texture, while Yukon golds stay creamier and hold their shape. Slice uniformly about 1/8 inch thick for even cooking — a mandoline makes this faster and safer. If you prefer a slightly waxy texture that won’t fall apart, choose Yukon gold.
Cream of mushroom soup (1 can, 10.5 oz) and 1/2 cup milk
The condensed soup teamed with milk creates the silky binder that cooks into the potatoes rather than pooling. Classic cream of mushroom adds umami and a restaurant-style richness; if you prefer less mushroom flavor, use cream of chicken. Use whole or 2% milk for the best texture — skim can make the sauce thinner.
Full ingredient list:
- 1 lb ground beef (lean or regular)
- 4–5 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
Step-by-Step Instructions
Step 1: Brown the beef and onions
In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and there is no pink left, about 5–7 minutes. Drain off excess fat thoroughly to keep the casserole from becoming greasy. Return the beef to the pan and season lightly with salt, pepper, and a pinch of garlic powder if desired.
Pro Tip: You’ll know it’s ready when the beef is uniformly browned and the onions are translucent. Use a slotted spoon to transfer beef so excess oil stays behind.
Step 2: Prepare the potatoes
Wash and thinly slice the potatoes evenly to about 1/8 inch thick. Aim for consistent thickness so every slice finishes cooking at the same time and you avoid mushy edges or undercooked centers. Leave the skins on for texture and nutrients, or peel if you prefer a softer finish.
Pro Tip: If you have a mandoline, use it on a low setting and hold the potato with a guard for safety. Stack slices into shallow layers to prevent sticking.
Step 3: Layer the casserole in the crockpot
Spread half of the potato slices in an even layer across the bottom of a 6-quart crockpot. Top with half of the cooked beef and onion mixture, then sprinkle with about one cup of shredded cheddar. Repeat the layering with the remaining potatoes, beef, and another cup of cheese to build structure and pockets of melty cheese.
Pro Tip: Arrange potato slices so they slightly overlap — that overlapping helps create a casserole that can be scooped in neat portions.
Step 4: Make the creamy sauce and pour
In a medium bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour the mixture evenly over the layered ingredients in the crockpot so it settles between the slices and beef.
Pro Tip: Tap the crockpot gently on the counter after pouring to help the sauce settle between layers and reduce uncovered dry spots.
Step 5: Slow-cook until tender
Cover and cook on LOW for 6 to 8 hours, or until the potatoes are tender when pierced with a fork and the cheese is melted and bubbly. Avoid lifting the lid during cooking to maintain even temperature.
Pro Tip: You’ll know it’s done when a fork slides through the potato slices with little resistance and the center is hot. If the top looks pale, let it cook an extra 15–30 minutes.
Step 6: Final cheese and garnish
About 15 minutes before serving, sprinkle the remaining shredded cheddar on top of the casserole. Cover again and let the cheese melt fully. Garnish with chopped fresh parsley or chives for color and a touch of freshness before serving.
Pro Tip: If you like a browned top, remove the pot insert (if removable) and briefly broil the cheese in the oven for 1–2 minutes — watch carefully to prevent burning.
Expert Tips for Success
- Consistent potato thickness: Use a mandoline or a sharp chef’s knife and a steady hand. Uniform 1/8-inch slices ensure even cooking and that classic scalloped texture.
- Drain the beef well: Even a small amount of excess fat can separate while cooking and make the casserole greasy; use a paper towel or a fat separator to remove what you can.
- Layering strategy: Start and end with potatoes. This creates structure so the casserole holds its shape when scooped and the top cheese browns nicely.
- Sauce ratio matters: Too little liquid leaves dry pockets; too much creates runny casserole. Stick to the 1 can soup + 1/2 cup milk ratio for optimal creaminess.
- Time vs. temperature: Cook on LOW for the recommended 6–8 hours. HIGH can finish faster but increases the risk of unevenly cooked potatoes or curdled sauce. If pressed for time, cook 3–4 hours on HIGH but check doneness earlier.
- Use a removable crock if you want a crisp top: If your slow cooker has a removable insert, moving it to the oven for the final 2–3 minutes under the broiler gives the cheese a golden crust.
- Add-ins and timing for veggies: If adding carrots or bell peppers, sauté first for flavor and add with the beef. Hard root veggies like carrots should be par-cooked; soft veggies like spinach should be stirred in at the end.
- Cheese selection: Sharp cheddar gives more tang; mild cheddar melts smoother. For extra richness, mix in a cup of Monterey Jack or Gruyère.
- Salt caution: Condensed soup contains sodium. Taste and add salt sparingly during assembly and again after it’s cooked if needed.
- Test for tenderness: Use a thin paring knife to slide into the center of the casserole — it should meet little resistance when done.
Storage & Freezing
Fridge: Cool the casserole to room temperature for no more than two hours, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave for 1–2 minutes or until hot, stirring halfway to heat evenly.
Freezer: For longer storage, assemble the casserole up to the point before adding the final cheese layer, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before finishing the final cheese step and cooking. Alternatively, you can freeze cooked portions in airtight containers; thaw in the refrigerator before reheating.
Reheating: Reheat in a 350°F oven for 15–25 minutes (covered) until the center reaches 165°F. For stovetop reheating, place portions in a covered skillet with a splash of milk and warm on low, stirring gently. Avoid high heat to prevent drying and curdling the sauce.
Variations & Substitutions
- Low-carb swap: Replace potatoes with thinly sliced cauliflower or rutabaga. Note that cooking times may be shorter and texture will differ; test for tenderness.
- Vegetarian version: Substitute cooked lentils or sautéed mushrooms for the beef and use vegetable cream soup. Add extra herbs and a splash of soy sauce for umami.
- Cheesy upgrades: Mix different cheeses — pepper jack for heat, Gruyère for nuttiness, or a mix of cheddar and mozzarella for stretch. Add a tablespoon of Dijon mustard to the sauce for depth.
- Flavor twists: Stir in a teaspoon of smoked paprika or a tablespoon of Worcestershire sauce into the beef for smoky, savory notes. For a tangy finish, fold in a dollop of sour cream before serving.
Frequently Asked Questions
Q: Can I use frozen sliced potatoes?
A: You can use frozen sliced potatoes, but they often release more water and can make the casserole thinner. Thaw and pat them dry first, and consider reducing the milk by a couple of tablespoons. Check doneness early as frozen potatoes may cook faster.
Q: What size crockpot should I use?
A: A 6-quart slow cooker is ideal for this recipe; it provides even layering without overcrowding. A 4-quart may be too small, while anything much larger will spread ingredients too thin and could alter cooking times.
Q: How do I prevent the bottom from burning?
A: Burning usually comes from high heat or too little liquid. Use the LOW setting and the recommended soup/milk ratio, and make sure to drain beef fat. If your crock runs hot, add an extra tablespoon or two of milk.
Q: Can I make this ahead of time?
A: Yes. Assemble the casserole in the crockpot insert and refrigerate overnight (cover tightly). Add a few extra minutes to the cooking time if starting straight from cold. Alternatively, assemble and freeze as described in the Storage section.
Q: Can I substitute cream of chicken or cream of celery for mushroom soup?
A: Absolutely. Cream of chicken or celery will alter the flavor subtly but maintain the same creamy texture. Choose whichever flavor best complements your family’s preferences.
Final Thoughts
This Crockpot Hamburger Potato Casserole is reliable, comforting, and easy to make on busy days.
Give it a try, then come back and leave a star rating in the recipe card below or pin it to Pinterest to save for later.
Conclusion
If you want a video walkthrough to see the technique in action, check out this Crockpot Hamburger Potato Casserole (VIDEO) – Eating on a Dime.
For a written take with slightly different seasoning ideas, read the version at Crockpot Hamburger Potato Casserole – Bad Batch Baking.
If you’re hunting for alternate slow-cooker tips and timelines, this guide at Crock Pot Hamburger and Potato Casserole – Slow Cooker Meals is a helpful resource.
And for another home-cook perspective with serving suggestions, see Crockpot Hamburger Potato Casserole Recipe – By Kelsey Smith.
Crockpot Hamburger Potato Casserole
Ingredients
Meat and Vegetables
- 1 lb ground beef Lean or regular; 85/15 is preferred.
- 4-5 medium russet or Yukon gold potatoes, thinly sliced About 1/8 inch thick.
- 1 medium onion, chopped
Dairy and Condiments
- 2 cups shredded cheddar cheese, divided Sharp or mild.
- 1 can cream of mushroom soup (10.5 oz) Can substitute with cream of chicken if desired.
- 1/2 cup milk Use whole or 2% milk for the best texture.
Seasonings
- 1/2 teaspoon garlic powder
- to taste salt and pepper Add sparingly as the soup contains sodium.
Garnish
- Fresh parsley or chopped chives For garnish before serving.
Instructions
Preparation
- In a large skillet over medium heat, cook the ground beef and chopped onion until browned, about 5–7 minutes. Drain excess fat and season with salt, pepper, and garlic powder.
- Wash and thinly slice the potatoes to about 1/8 inch thick.
Layering
- Spread half of the potato slices in the bottom of a 6-quart crockpot. Top with half of the cooked beef mixture and a cup of shredded cheddar. Repeat the layers with remaining potatoes, beef, and another cup of cheese.
Making the Sauce
- In a medium bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this mixture over the layered ingredients in the crockpot.
Cooking
- Cover and cook on LOW for 6 to 8 hours. Do not lift the lid during cooking.
Final Steps
- About 15 minutes before serving, sprinkle remaining cheddar on top of the casserole and cover until melted.
- Garnish with fresh parsley or chives before serving.
