Crockpot Hamburger Potato Casserole

Slow Cooker Hamburger & Potato Bake

This cozy crockpot hamburger potato casserole is classic comfort food: layers of tender potatoes, savory ground beef, and melty cheese in a creamy sauce, all baked hands-off in your slow cooker. It’s budget-friendly, kid-approved, and perfect for busy nights.

Prep Time: 15 min
Cook Time: 4 hr
Total Time: 4 hr 15 min
Servings: 10

Ingredients

• 5 small russet potatoes, peeled and thinly sliced
• 2 lbs ground beef, browned and drained
• 2 cans cream of mushroom soup (10.5 oz each)
• 1 cup milk
• Salt, to taste
• Black pepper, to taste
• 1½ cups shredded cheese (cheddar or your favorite melting cheese)
• Nonstick cooking spray for the crockpot

Step-by-Step Instructions

1. Brown the beef
   • In a large skillet over medium-high heat, cook the ground beef until no longer pink.
   • Drain off any excess grease and set the beef aside.
2. Prep the potatoes
   • Peel the potatoes and slice them into thin, even rounds so they cook at the same rate.
   • Set aside while you mix the sauce.
3. Mix the creamy sauce
   • In a mixing bowl, whisk together the cream of mushroom soup, milk, salt, and black pepper until smooth.
   • Taste and adjust seasoning if needed; this mixture flavors the whole casserole.
4. Grease the crockpot
   • Spray the inside of a 6-quart slow cooker with nonstick cooking spray to prevent sticking and make cleanup easier.
5. Layer the casserole
   • Start with a layer of sliced potatoes on the bottom of the crockpot.
   • Add a layer of browned ground beef on top of the potatoes.
   • Spoon or pour some of the soup mixture over the beef, then sprinkle with a handful of shredded cheese.
   • Repeat the layers (potatoes, beef, soup mixture, cheese) until all ingredients are used, finishing with the remaining cheese on top.
6. Slow cook
   • Cover with the lid and cook on High for 3–4 hours, or on Low for 6–8 hours, until the potatoes are tender when pierced with a fork.
7. Rest and serve
   • Turn off the crockpot and let the casserole sit for about 10 minutes; this helps it thicken and set.
   • Scoop or cut into portions and serve warm, optionally topped with sour cream and sliced green onions, with a simple veggie or salad on the side.

Pro Tips

• Slice evenly: Use a mandoline or take your time slicing so the potatoes are a similar thickness; this prevents some pieces from being undercooked while others fall apart.
• Switch up the soup or meat: Cream of chicken or cream of celery soup both work well, and you can swap the ground beef for ground turkey, chicken, or even sausage for a different flavor profile.
• Make-ahead & leftovers: Assemble the casserole in the crockpot insert the night before, cover, and refrigerate. In the morning, pop it into the base and cook. Leftovers keep well in an airtight container in the fridge for up to 5 days or can be frozen (cooled, tightly wrapped) for 3–6 months. Reheat gently in the oven so the potatoes don’t get too soft.

Nutrition Info (Per Serving, Approximate)

Disclaimer: Nutrition facts are estimated and can vary based on the exact ingredients and brands you use. For precise dietary advice, please consult a nutrition professional.

Slow Cooker Hamburger & Potato Bake

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• Author: carlosramirez
• Total Time: 255 minutes
• Yield: 10 servings
• Diet: None

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Description

This cozy crockpot hamburger potato casserole is classic comfort food: layers of tender potatoes, savory ground beef, and melty cheese in a creamy sauce, all baked hands-off in your slow cooker.

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Ingredients

• 5 small russet potatoes, peeled and thinly sliced
• 2 lbs ground beef, browned and drained
• 2 cans cream of mushroom soup (10.5 oz each)
• 1 cup milk
• Salt, to taste
• Black pepper, to taste
• 1½ cups shredded cheese (cheddar or your favorite melting cheese)
• Nonstick cooking spray for the crockpot

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Instructions

1. In a large skillet over medium-high heat, cook the ground beef until no longer pink. Drain off any excess grease and set the beef aside.
2. Peel the potatoes and slice them into thin, even rounds.
3. In a mixing bowl, whisk together the cream of mushroom soup, milk, salt, and black pepper until smooth.
4. Spray the inside of a 6-quart slow cooker with nonstick cooking spray.
5. Start with a layer of sliced potatoes on the bottom of the crockpot. Add a layer of browned ground beef, then spoon some of the soup mixture over the beef, and sprinkle with a handful of shredded cheese. Repeat the layers until all ingredients are used, finishing with the remaining cheese on top.
6. Cover with the lid and cook on High for 240 minutes, or on Low for 480 minutes, until the potatoes are tender.
7. Turn off the crockpot and let the casserole sit for about 10 minutes before serving.

Notes

For a different flavor, you can use cream of chicken or cream of celery soup, and substitute ground beef with ground turkey or chicken. Leftovers keep well in the fridge for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American