Crockpot Hamburger Potato Casserole – Cozy, Hearty & Family-Friendly

Introduction

Looking for a comforting, set-it-and-forget-it dinner that’s hearty, budget-friendly, and full of flavor? This Crockpot Hamburger Potato Casserole is a beloved classic. It layers seasoned ground beef, sliced potatoes, cheese, and a creamy sauce — all slow-cooked to fork-tender perfection.

Whether you’re feeding a family, prepping for busy weeknights, or just craving old-school comfort food, this casserole delivers. It’s easy to customize, requires minimal prep, and fills your home with rich, savory aromas while it simmers away in the slow cooker.

Ingredients Overview

Main Components

• Ground Beef: The “hamburger” in this casserole. Use lean ground beef (80–90%) to reduce excess grease. Brown it before adding to the crockpot.
• Potatoes: Russet or Yukon Gold work best. Slice them thinly (about 1/8-inch thick) so they cook evenly.
• Onion: Adds depth of flavor and sweetness as it cooks down.
• Cheddar Cheese: Melts into the casserole for a rich, gooey finish. Medium or sharp cheddar both work well.
• Cream of Mushroom Soup: The base for the creamy sauce. Adds thickness and umami.
• Milk or Broth: Helps thin the soup for better coverage and even cooking.
• Salt, Pepper, Garlic Powder: Simple but effective seasoning blend.

Optional Add-Ins

• Green Beans or Corn: For a veggie boost.
• Cream of Cheddar or Cream of Celery Soup: As a flavor variation.
• Paprika or Italian Seasoning: Adds a little flair to the seasoning blend.

Ingredient Tips & Substitutions

• No canned soup? Use a homemade white sauce (butter, flour, milk, broth).
• Ground Turkey or Chicken: Makes a lighter version.
• Dairy-Free: Use dairy-free cream soup and shredded plant-based cheese.

Step-by-Step Instructions

1. Brown the Beef

In a skillet over medium heat, cook the ground beef until browned and no longer pink. Drain excess grease. Add diced onion and sauté until softened (about 3–4 minutes). Season with salt, pepper, and garlic powder.

2. Prep the Potatoes

Wash, peel, and slice potatoes thinly (about 1/8 inch). A mandoline makes this quick and uniform, but a sharp knife works too.

3. Mix the Sauce

In a bowl, whisk together the cream of mushroom soup and milk (or broth) until smooth. Add a pinch of salt and pepper if your soup is unsalted.

4. Layer in the Crockpot

Grease the inside of a 6–7 quart slow cooker. Layer the ingredients as follows:

• Bottom Layer: 1/3 of the potato slices
• Second Layer: 1/3 of the cooked beef/onion mixture
• Third Layer: 1/3 of the soup mixture
• Fourth Layer: 1/3 of shredded cheese

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

5. Cook

• Cover and cook on LOW for 6–7 hours or HIGH for 3.5–4 hours, until potatoes are fork-tender.
• Avoid lifting the lid too often—this slows the cooking time.

6. Serve

Let the casserole rest for 10 minutes before serving to thicken slightly. Scoop into bowls or plates and garnish with parsley if desired.

Tips, Variations & Substitutions

• Crispier Top? Transfer to a broiler-safe dish, top with extra cheese, and broil for 2–3 minutes before serving.
• Extra Creamy: Add 1/4 cup sour cream or cream cheese to the soup mixture.
• Veggie-Packed: Add thawed frozen veggies between layers.
• Bacon Lover’s Version: Add cooked bacon bits on top before serving.

Serving Ideas & Occasions

Serve this casserole with:

• Crusty Bread or Dinner Rolls
• Green Salad or Steamed Veggies
• Pickles or Relish Tray for contrast

It’s ideal for:

• Weeknight dinners
• Potlucks
• Make-ahead meals
• Cozy winter nights

Leftovers reheat beautifully, making it perfect for next-day lunches.

Nutritional & Health Notes

This is a hearty meal with a balance of:

• Protein: From beef and cheese
• Carbohydrates: From potatoes
• Fats: From cheese, soup, and beef

To make it a bit lighter:

• Use lean meat
• Reduce cheese slightly
• Add more vegetables and halve the soup mixture with Greek yogurt

It’s naturally gluten-free if you use gluten-free cream soup and broth.

FAQs

Q1: Can I make this ahead of time?
A1: Yes! Assemble everything in the crock and refrigerate overnight. In the morning, start the slow cooker and enjoy freshly cooked casserole by dinner.

Q2: Can I use raw ground beef in the crockpot?
A2: It’s best to brown it first for flavor and texture. Raw beef can release too much grease and make the dish watery.

Q3: What potatoes work best?
A3: Russet or Yukon Gold hold their shape and absorb flavors well. Avoid waxy potatoes like red potatoes unless sliced thin.

Q4: How do I store leftovers?
A4: Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in the microwave or oven.

Q5: Can I freeze this casserole?
A5: Yes, but texture may change slightly. Freeze portions in airtight containers for up to 2 months. Thaw and reheat thoroughly.

Q6: Can I double the recipe?
A6: Not in one slow cooker — it may not cook evenly. Use two crockpots or make a baked version in the oven.

Q7: Can I cook this in the oven instead?
A7: Yes! Assemble in a 9×13” dish, cover with foil, and bake at 375°F for 60–70 minutes. Uncover and bake 10 more minutes to brown the top.

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