Homestyle Crockpot Hamburger Potato Casserole (Print Version)

Crockpot Hamburger Potato Casserole: Your familys new favorite! Easy slow-cooker comfort, loaded with flavor for a fuss-free weeknight meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6-8 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy

# Ingredients:

→ Base Ingredients

01 - 1.5 lbs ground beef (80/20 recommended)
02 - 4-5 medium Russet potatoes, peeled and thinly sliced (about 1/4 inch thick)
03 - 1 large yellow onion, chopped
04 - 3 cloves garlic, minced

→ Creamy Elements

05 - 1 (10.5 oz) can cream of mushroom soup
06 - 1 cup whole milk

→ Flavor Builders & Toppings

07 - 1.5 cups shredded sharp cheddar cheese
08 - 1 teaspoon salt (or to taste)
09 - 1/2 teaspoon black pepper (or to taste)

# Instructions:

01 - Alright, first things first! Grab a big skillet and brown that ground beef over medium-high heat. Break it up into crumbles as it cooks. This is where you build so much flavor for your Crockpot Hamburger Potato Casserole, so don't rush it. Once it's nicely browned, go ahead and drain off any excess fat. I always forget to do this thoroughly and end up with a slightly greasy casserole, oops! The smell of the beef cooking is just the best, honestly, it sets the tone.
02 - While the beef is browning, you can get your potatoes peeled and sliced into about 1/4-inch thick rounds. Try to keep them even so they cook uniformly. Chop up your onion and mince your garlic. This is usually the part where my kitchen counter becomes a sea of potato peels, but it's worth it! I've definitely sliced potatoes too thick before, and they stayed a bit firm, so aim for that sweet spot of 1/4 inch. Keep it consistent, you'll thank yourself later.
03 - In a medium bowl, whisk together the cream of mushroom soup, milk, salt, and pepper until it's super smooth. No lumps allowed! This is the magical glue that brings our Crockpot Hamburger Potato Casserole all together. I always taste a tiny bit here to make sure the seasoning is right, maybe add a little extra pepper if I'm feeling spunky. It should smell rich and savory already, even before it hits the crockpot!
04 - Now for the fun part! Grab your 6-quart crockpot. Start with a layer of those sliced potatoes on the bottom. Then, sprinkle about half of your browned ground beef over the potatoes, followed by half of the chopped onion and garlic. Pour about a third of your creamy soup mixture over that. Repeat these layers once more. I've definitely gotten a bit too enthusiastic with the beef on one side and had to redistribute it, leading to a minor kitchen mess!
05 - For the very top layer, just add the remaining sliced potatoes. Pour the rest of the creamy soup mixture evenly over everything. Cover your crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until those potatoes are fork-tender. This is where the magic happens, hon. You can just walk away and let your Crockpot Hamburger Potato Casserole do its thing. The aroma filling your house is just heavenly, trust me.
06 - About 30 minutes before serving, sprinkle all that delicious shredded cheddar cheese evenly over the top of your Crockpot Hamburger Potato Casserole. Pop the lid back on and let it cook until the cheese is gloriously melted and bubbly. Oh, the bubbly perfection! It should look golden and inviting, and the smell of melted cheese mingling with the savory beef and potatoes? Chef's kiss. Let it sit for a few minutes after it's done, just to set up a bit, then dig in!

# Notes:

01 - Don't skip browning the beef first; it adds so much depth of flavor to your Crockpot Hamburger Potato Casserole.
02 - This casserole tastes even better the next day, honestly, as flavors meld.
03 - I tried sweet potatoes once; it was... interesting, but russets are king here for texture.
04 - A sprinkle of fresh parsley makes it look fancy, even if it's just Tuesday.

# Equipment Needed:

01 - 6-quart slow cooker (crockpot)
02 - large skillet
03 - whisk
04 - cutting board
05 - sharp knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g

Back