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Crockpot Hamburger Potato Casserole

A comforting slow cooker casserole layering tender ground beef, thinly sliced potatoes, and melted cheddar cheese with creamy mushroom sauce. Perfect for busy weeknights with minimal prep and cleanup.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 10.5 oz cream of mushroom soup 1 can
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley or chopped chives optional, for garnish

Equipment

  • Crockpot or slow cooker
  • skillet
  • Mandoline or sharp knife
  • mixing bowl
  • whisk

Method
 

  1. Cook the ground beef and chopped onion in a skillet over medium heat until the beef is browned and no pink remains, about 5-7 minutes. Drain excess fat thoroughly.
  2. Wash and thinly slice the potatoes evenly to about 1/8 inch thick using a mandoline or sharp knife to ensure uniform cooking.
  3. In the crockpot, layer half the potato slices on the bottom, followed by half the cooked beef and onion mixture, then sprinkle with a portion of shredded cheddar cheese.
  4. Repeat the layers with the remaining potatoes, beef mixture, and another portion of cheese, reserving some cheese for the final topping.
  5. In a mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this mixture evenly over the layered ingredients in the crockpot.
  6. Cover and cook on low for 6 to 8 hours, or until the potatoes are tender and the cheese has melted and is bubbly.
  7. About 15 minutes before serving, sprinkle the remaining shredded cheddar cheese on top of the casserole. Cover again to melt the cheese.
  8. Garnish with fresh parsley or chopped chives if desired before serving.

Notes

Use a mandoline for uniform potato slices. If casserole looks dry during cooking, add a splash of milk or broth. Cooking on low helps tenderize potatoes without overcooking. Store leftovers in airtight container for 3-4 days or freeze for 2-3 months.