Let’s Talk About Crockpot Hamburger Potato Casserole
Okay—so I have to admit, I’ve been making this Crockpot Hamburger Potato Casserole since the year my kid decided she hated green beans (for about six months, anyway; now she asks for them). There was this chilly Sunday when I just couldn’t be fussed with the oven (and let’s be real—who has the extra energy for oven cleaning?). I tossed a bunch of stuff in the slow cooker, hoping for something edible, and boom: family favorite born. There’s something so satisfying about peeking under the lid, catching that savory whiff, and eavesdropping on the kitchen timer beeping ‘You did it!’. Also, if you happen to have a nosy cat, they will for sure camp out next to the crockpot for the day.
Why I Keep Coming Back to This Casserole
I make this when I seriously can’t face washing more than one skillet, or I’ve run out of patience for those “gourmet” nights where every pan somehow leaves a grease print on the counter. My family goes a little wild for this because it’s got just the right amount of cheesiness without being that gluey mess some casseroles become (no offense, Aunt Peggy). And honestly, it’s a good “fridge clean-out” dish. Sometimes I even dump in the last of the salsa from taco night, which—surprise!—totally works. Oh, and if you’re ever craving something hearty after a long day of wrangling paperwork or, frankly, just wrangling your own lack of motivation? This is it.
What You’ll Need (No Need to Get Fancy)
- 1 pound ground beef (lean is nice, but I’ve scraped the fat off regular too; works fine)
- 5-6 medium Yukon Gold or russet potatoes, sliced in coins (if you’re feeling lazy, I’ve even used frozen hashbrowns—just a handful or two)
- 1 medium yellow onion, sliced or chopped (red onion works too, my gran used to swear by sweet onions though)
- 2 cups shredded cheddar (honestly, any “melty” cheese, I’ve thrown in Colby Jack before)
- 1 can (10.5 oz) cream of mushroom soup (cream of chicken works in a pinch, or even a homemade roux if you’re feeling overachiever-y)
- 1/2 cup milk (I just glug from the carton; almond milk also tastes fine, if you ask me)
- Salt, pepper, garlic powder—to taste (sometimes I add paprika or even a splash of Worcestershire if I remember)
Optional: A handful of frozen corn or peas, or whatever nearly expired veggie guilt-tripping you in the freezer.
How I Get It All Together (Relax, It’s Not Rocket Science)
- Heat a skillet on medium, then brown your ground beef with a little salt and pepper till it’s lost most of its pink. You can drain it, but if you forget (guilty as charged), it’ll work itself out in the crockpot.
- Slice your potatoes pretty thin—think thick potato chips. If they’re too thick, they take f-o-r-e-v-e-r to cook. I once played myself and we ate at 10pm; don’t repeat my mistake. Peel them if you prefer, but honestly, I skip that step.
- Layer into your slow cooker: First potatoes, then onions, meat, a little cheese, and a dash of seasoning. Repeat till you run out—that’s the order I usually go for, but sometimes I just plop everything in. Does it change the taste? Maybe a tad, but not enough to stress.
- In a mixing bowl (or just the soup can if you’re in a pinch), whisk together cream of mushroom soup and milk. Pour this evenly over your other ingredients in the slow cooker. Pro tip: Swirl in the last bit with a spatula, not your finger (voice of experience!).
- Top it off with the rest of the cheese, then pop the lid on.
- Cook on LOW for 6-7 hours or HIGH for 3-4 hours. (I usually check it around the 3 hour mark—and yeah, sometimes “checking” is code for stealing a bite.)
- If the potatoes are fork-tender and the cheese is bubbly, it’s go time. If it looks a bit weird or watery, don’t worry—let it rest for 10 minutes after, it sorts itself out.
Stuff I’ve Learned (A.K.A. My Notes)
- It actually tastes even better the next day, but honestly that almost never happens around here.
- Once I tried using super old potatoes—they turned slightly sweet, which was…odd. So, fresh-ish is probably best.
- Grab some nonstick spray for your crockpot insert; scrubbing cheese from glazed ceramic is a form of punishment I wouldn’t recommend.
Variations: My Experiments (and Fails)
I’ve swapped in ground turkey and, on a dare, textured soy protein—both worked, though the latter made everyone kind of suspicious (pro tip: don’t tell anyone until after they’ve eaten it). I once added a layer of sliced zucchini but it got a little mush city. Bacon bits? Amazing.
If you’re feeling wild, stir in some hot sauce or even jalapenos. Oh! And one time, I used Velveeta. It was…let’s say extra creamy. Maybe too creamy. You decide.
What If You Don’t Have a Slow Cooker?
Not a dealbreaker. I made a makeshift version in a big Dutch oven on super low in the oven—just kept it covered and stirred every hour or so. Is it exactly the same? Not quite, but sometimes you make do with what you’ve got. If you’re looking for a good slow cooker, Serious Eats has a handy roundup (I use a cheapy that’s seen better days).
How to Store—If You Even Have Leftovers
Toss cooled casserole in an airtight container and stash in the fridge. Should last 2-3 days (though honestly, in my house it rarely makes it to day two because someone thinks midnight snacks are a personality type). In theory, you can freeze portions for a few weeks, but sometimes the potatoes get a bit of an odd texture—so maybe don’t serve that batch to picky eaters.
What I Serve With (Totally Optional)
This is hearty enough to be a solo act, but sometimes I throw a salad on the side, maybe a tangy coleslaw. My daughter insists on ketchup—hey, I don’t judge. If you want a bread to mop up cheesy bits, this homemade dinner roll recipe is my jam (if you have the time and patience). And if you want to add something green, a handful of steamed broccoli or peas is honestly the fastest option.
Stuff I Wish I’d Known (So You Don’t Mess Up Like Me)
- I once tried to rush the cook time on high with thick potato slices, thinking I was clever. Nope. Crunchy spuds for dinner, yikes.
- If you don’t give it time to sit and rest, it can look a bit watery—let it be for 10-15 minutes off the heat. Makes a world of difference.
- Brand name soup adds slightly more flavor, but, eh, store brand is totally fine (I think my gran just liked the label).
FAQ (Stuff People Keep Asking Me)
- Can I prep it the night before? Yeah, you can layer everything up and stash the crockpot insert in the fridge. Just let it come a bit closer to room temp before starting or add 30 mins to the cook. Cold inserts crack sometimes—speaking from experience.
- Can this be made vegetarian? Of course—just swap the beef for lentils or chopped mushrooms, use veggie soup. It’s not exactly the same (my uncle refused seconds), but still hearty.
- What if my cheese burns on the edges? Some folks like that crispy bit! But you can always just stir it before serving to hide the “well done” edges. Or eat the evidence as the cook’s treat.
- Do I need to peel the potatoes? Only if you want to. Skin on is more rustic and, let’s face it, less work. Maybe just scrub ’em well.
- Can I double the recipe for a crowd? Yep, but use a bigger slow cooker (at least 6-quart) and add an extra 30-45 mins to cook time. Or make two separate batches; that’s actually safer for even cooking.
And oh! Before I forget—if you like tinkering with recipes, check out Budget Bytes for some genuinely fun twists on casseroles. Happy (slow) cooking, and don’t let anyone tell you thick potato slices are okay for quick dinners. They aren’t. Trust me.
Ingredients
- 1 1/2 pounds ground beef
- 5 medium russet potatoes, peeled and thinly sliced
- 1 medium onion, diced
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
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1In a skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is soft. Drain excess fat.
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2Spray the inside of a crockpot with nonstick cooking spray. Layer half of the sliced potatoes on the bottom of the crockpot.
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3Spread half of the cooked ground beef mixture over the potatoes. Sprinkle with half of the shredded cheddar cheese.
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4Repeat the layers with the remaining potatoes, ground beef, and cheese.
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5In a bowl, mix the cream of mushroom soup, milk, garlic powder, salt, and pepper. Pour evenly over the top layer in the crockpot.
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6Cover and cook on low for 5 hours, or until potatoes are tender. Garnish with parsley if desired before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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