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Crockpot Hamburger Potato Casserole

A cozy, fork-ready casserole made with ground beef, thinly sliced potatoes, creamy mushroom soup, and melted cheddar. Perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 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)
  • 1 medium onion (chopped; yellow or sweet onion works well)
  • 2 cups shredded cheddar cheese (divided; reserve about 1/2 cup for final melt)
  • 1 can (10.5 oz) cream of mushroom soup (can swap with cream of chicken if preferred)
  • 1/2 cup milk (whole or 2% for creamier texture; dairy-free milk works for lighter version)
  • 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)

Method
 

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

Notes

This casserole is a meal on its own but pairs well with sides like a simple green salad, steamed green beans, or warm dinner rolls. Store leftovers in an airtight container for 3–4 days in the fridge.