I make this Crockpot Hamburger Potato Casserole on busy weeknights and for lazy Sunday dinners — it’s the kind of comfort food that feels homemade with almost no hands-on time. Ground beef, thinly sliced potatoes, creamy mushroom soup and melting cheddar all slow-cook into a cozy, fork-ready casserole. It’s easy to scale, budget-friendly, and perfect when you want something hearty without standing over the stove.

Why you’ll love this dish

This slow-cooked casserole checks a lot of boxes: minimal prep, pantry-friendly ingredients, and family-approved flavors. It’s forgiving (the slow cooker does the heavy lifting), great for feeding a crowd, and reheats beautifully for lunches the next day.

Budget-friendly: uses economical ground beef and pantry staples.
Low-effort: prep, layer, and let the crockpot do the rest.
Crowd-pleaser: cheesy, creamy, and hearty — kids and adults both love it.
Flexible: easy to swap cheeses, add vegetables, or make it lighter.

“I made this for a weeknight dinner and everyone asked for seconds — the potatoes were tender and the top was perfectly cheesy. Easy and delicious!” — a quick review from my family table

How this recipe comes together

This is a layer-and-cook casserole. Brown the beef with onion, thinly slice potatoes, then layer potatoes, beef, and cheese in the crockpot. Stir together cream of mushroom soup, milk and seasonings, and pour evenly over the layers. Cook low for 6–8 hours until potatoes are tender. Finish with extra cheese so you get a melty top right before serving.

You’ll spend about 15–25 minutes prepping and then set the slow cooker for hands-off cooking. Expect a total cook time of 6–8 hours on low.

What you’ll need

1 lb ground beef (lean or regular) — regular beef gives more flavor; drain excess fat.
4–5 medium russet or Yukon Gold potatoes, thinly sliced (about 1/8 inch thick) — use a mandoline or sharp knife for even slices.
1 medium onion, chopped — yellow or sweet onion works well.
2 cups shredded cheddar cheese, divided (sharp or mild) — reserve about 1/2 cup for the final melt.
1 can (10.5 oz) cream of mushroom soup — swap cream of chicken if preferred.
1/2 cup milk — use whole or 2% for creamier texture; dairy-free milk works for a lighter version (results vary).
1/2 teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley or chopped chives, for garnish

Substitutions and notes:

For a lighter casserole, use ground turkey or lean ground beef and a low-fat condensed soup.
Add a handful of frozen peas or diced carrots between layers for extra veggies.
For gluten-free, check the condensed soup label or use a gluten-free mushroom soup.

Step-by-step instructions

Brown the beef and onion: Heat a skillet over medium. Add ground beef and chopped onion. Cook, breaking beef into pieces, until no pink remains, about 5–7 minutes.
Drain fat: Pour off excess grease so the casserole won’t be greasy.
Slice potatoes: Wash and thinly slice potatoes to about 1/8 inch. Aim for even slices so they cook uniformly.
Layer in crockpot: Place half the potato slices in an even layer on the bottom of the slow cooker. Top with half the cooked beef and onion, then sprinkle with about one-third of the shredded cheddar.
Repeat layers: Add the remaining potato slices, the rest of the beef, and another layer of cheese.
Mix sauce: In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
Pour sauce: Spread the soup mixture evenly over the layered ingredients in the crockpot.
Cook low: Cover and cook on LOW for 6 to 8 hours, until potatoes are tender when pierced with a fork.
Finish with cheese: About 15 minutes before serving, sprinkle the remaining shredded cheddar over the top. Cover to melt the cheese.
Garnish and serve: Sprinkle with chopped parsley or chives before serving.

Best ways to enjoy it

This casserole is a meal on its own but pairs well with bright, fresh sides to cut the richness:

Simple green salad with lemon vinaigrette
Steamed green beans or roasted broccoli for crunch
Pickled beets or a crisp slaw for acidity
Serve with warm dinner rolls to scoop up the saucy bits

For plating, spoon generous portions onto warmed plates and add a colorful garnish (chives or parsley) to brighten the dish.

Storage and reheating tips

Refrigerate: Cool leftovers within 2 hours. Store in an airtight container for 3–4 days.
Reheat: Microwave individual portions until hot (1–3 minutes depending on power) or reheat in a 350°F oven covered with foil for 15–20 minutes until warmed through.
Freeze: Freeze cooled casserole in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. Reheat from frozen covered at 350°F until piping hot (may take 45–60 minutes).
Safety: Always reheat to 165°F (74°C) internal temperature. Do not refreeze once thawed.

Helpful cooking tips

Slice potatoes uniformly: Even thickness ensures consistent cooking. A mandoline is a real time-saver.
Don’t overdo the liquid: The soup + milk combination provides enough moisture; adding extra milk can make the casserole runny.
Layer thoughtfully: Make sure potato slices overlap slightly but aren’t piled too thick; that helps them cook through.
Keep an eye on your slow cooker: Every crock is different. If your cooker runs hot, check for doneness closer to 6 hours.
Cheese finish: Adding the last cheese 15 minutes before serving gives a fresh, melty top without overbaking.

Creative twists

Mexican-inspired: Swap in taco-seasoned beef, use pepper jack and cheddar, and add a can of diced green chiles.
Cheesy potato and mushroom: Stir sautéed mushrooms into the beef mixture for deeper mushroom flavor.
Low-carb: Replace potatoes with thinly sliced cauliflower steaks or turnips (note: cooking times may vary).
Vegetarian: Use crumbled firm tofu or cooked lentils instead of beef, and swap the condensed soup for a vegetarian variety.
Keto-friendly: Use riced cauliflower layered with sliced zucchini instead of potatoes and a full-fat cream sauce.

Your questions answered

Q: Can I use pre-shredded cheese?
A: Yes. Pre-shredded cheese works fine. For the best melt and flavor, freshly shredded cheese melts a bit better because it lacks the anti-caking agents.

Q: Can I cook this on HIGH instead of LOW?
A: You can, but cooking on HIGH will shorten the time to about 3–4 hours. Check potatoes for tenderness at the 3-hour mark to avoid overcooking.

Q: Do the potatoes fall apart after long cooking?
A: If sliced evenly and not too thin, they hold their shape. Thin (about 1/8 inch) slices cook through but stay intact when layered correctly. Thinner than 1/8 inch risks becoming mushy.

Q: Is it safe to leave the casserole in the crockpot all day?
A: Yes — as long as you keep it on the LOW or WARM setting and don’t leave it out at room temperature. Refrigerate leftovers promptly after serving.

Q: How do I adapt this for a crowd?
A: Double the recipe and use a larger slow cooker or two cookers. Keep layering the same ratios and extend cook time slightly as needed; check potatoes for doneness.

Conclusion

If you want a quick video walkthrough to watch the steps, check out this helpful Crockpot Hamburger Potato Casserole (VIDEO) – Eating on a Dime. For another written take with slightly different tips and serving ideas, see Crockpot Hamburger Potato Casserole – Bad Batch Baking.