Crock Pot Potato Hamburger Casserole
This Crockpot Potato Hamburger Casserole is made with layers of beef, potatoes, cheese in a creamy sauce for an easy, hearty meal the whole family will love.
A HEARTY DINNER CASSEROLE
This Crockpot Potato Hamburger Casserole is a simple, family friendly dinner that is hearty and the definition of comfort food with very little prep. It’s super flexible too. You can swap in different cream soups, you can use less meat, you can even leave out the meat or use a different kind of meat, or choose your favorite cheese to make it exactly how you’ll like it. Everything cooks right in the slow cooker, making this an easy weeknight option that pairs well with a fresh salad or steamed vegetables!
FREQUENTLY ASKED QUESTIONS:
Nope! This recipe is totally fine just using one pound. I know the cost of meat has gotten pretty high lately so please use what is in your budget. You could use ground chicken or turkey or even pork for more affordable options.
You’ll see I served it with a salad. I think some steamed green beans or broccoli would also be yummy. Don’t forget some Dinner Rolls, Garlic Bread, or Breadsticks too.
Some thinly sliced onions can be added to the potatoes as well. I think you could even experiment with adding other vegetables as well.
I like to shred cheese directly from the block as it melts much smoother than pre-shredded. However, you can use packaged shredded cheese as well. Sometimes I just don’t have all that time to shred it myself (especially if I am trying to get this in the crock pot before work.) You can also change up the cheese by adding mozzarella, Colby Jack or even Pepper Jack for a yummy spice kick!
I say to cook between 3-4 hours, but Crockpot temps can be variable so make sure to test the tenderness of the potatoes at the 2 hour mark to make sure it doesn’t become over cooked.
Leftover casserole can be stored in an airtight container for up to 4-5 days. You can keep it in the fridge. Leftovers can be frozen for up to 3 months. Thaw in the fridge before reheating.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- lean ground beef– you can just use one pound of ground beef. As I said above, I know it is expensive these days and one pound works just fine with this recipe. And of course, ground chicken, ground turkey or pork also work. I think it would even work with ground sausage.
- russet potatoes– peeled and thinly slices. You could use gold potatoes as well.
- cream of mushroom soup– grab your favorite from the store or use some Homemade Cream of Mushroom Soup. Go for the low sodium or no sodium soup if you have it. You can use any cream soup that you like. Honestly, I hate mushrooms and I can’t tell that there is anything remotely tasting like a mushroom when I use cream of mushroom soup, lol. So cream of chicken, cream of onion, cream of whatever you want really. You can even use Homemade Cream of Chicken Soup.
- beef broth– or you can use milk or water instead. Homemade Beef Broth is another option to use. You may notice, shown in the ingredient photo is the Better than Bouillon paste. That is used to make the broth (the ratios are one teaspoon plus one cup of water). Also, use low or no sodium options where possible. If anyone is at all sensitive to salt or tends to think stuff is salty, then definitely go with low or no sodium options and you can always add salt to taste.
- garlic powder and onion powder – you can experiment with the seasonings. I think a cajun or creole seasoning would work well.
- shredded cheddar cheese – you can use your favorite shredded cheese here or a blend of cheese
HOW TO MAKE CROCK POT POTATO HAMBURGER CASSEROLE:
In a large, heavy-bottomed skillet, brown and crumble the meat. Drain and set aside. Peel and slice the potatoes. Set aside. In a medium bowl, add the cream of mushroom soup, beef broth, garlic powder, onion powder, a pinch of salt and pepper. Whisk to combine well. Set aside.
Spray the inside of the crockpot with non-stick spray. Add half of the potatoes in a layer on the bottom of the crockpot. Then add half of the browned beef.
Next add half of the soup mixture and then half of the cheese. Repeat this process and end with the shredded cheese on top. Cover with the lid. Cook for 3-4 hours on high or until the potatoes are tender. You can test this by inserting a fork. When finished cooking, allow it to sit and cool briefly before serving. Serve with your favorite veggie or salad.
CRAVING MORE RECIPES?
- Crock Pot Swamp Potatoes
- Crock Pot Cheesesteak Potato Casserole
- Crock Pot Kielbasa and Potatoes
- Crock Pot Creamy Sausage and Potatoes
- Crock Pot Smothered Pork Chops and Potatoes
- Twice Baked Potato Casserole
- Potato Green Bean Casserole
- Beef Noodle Casserole
- Bacon Cheeseburger Casserole
Crock Pot Potato Hamburger Casserole
Ingredients
- 2 pounds lean ground beef (can use one pound)
- 2 (10.5 ounce) cans cream of mushroom soup (can use low or no sodium, see notes below)
- 1 cup beef broth (can use low or no sodium)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt and pepper, to taste
- 4 ½ cups thinly sliced russet potatoes (about 1.5 pounds and sliced approximately 1/8-1/4” thick)
- 1 ½ cups shredded cheddar cheese
Instructions
- In a large, heavy-bottomed skillet, brown and crumble 2 pounds lean ground beef and season with salt and pepper, to taste little salt and pepper. Drain excess grease and set aside.
- In a medium bowl, add 2 (10.5 ounce) cans cream of mushroom soup, 1 cup beef broth, ¼ teaspoon garlic powder, ¼ teaspoon onion powder and a pinch of salt and pepper (if desired.) Whisk to combine well. Set aside.
- Spray the inside of a 5-6 quart crockpot with non-stick spray.
- Add half of the sliced potatoes in a layer on the bottom of the crockpot.
- Then add half of the browned beef.
- Next add half of the soup mixture and then half of the shredded cheese.
- Repeat this process and end with the remaining shredded cheese on top.
- Cover with the lid. Cook for 3-4 hours on high or until the potatoes are tender. You can test this by inserting a fork.
- When finished cooking, allow it to sit and cool briefly (uncovered) before serving. Serve with your favorite veggies or salad.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- I do not like mushrooms and cannot taste any mushroom in this recipe. So if you are worried about using cream of mushroom soup because someone doesn’t like mushrooms, they won’t even know they are in here. If you must, you can use cream of chicken but it does change up the flavor obviously.
- If you are at all concerned this will be too salty for your tastes, please use low or no sodium soups and beef broth. You can always add salt to taste later but you can’t take it out once it is in there.
- Makes 8-10 servings with a serving size being 1 to 1 1/2 cups.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made this with ground turkey. Small red potatoes & 2 sweet potatoes. After the cooking process was done, it was more of a soup base. I let it sit for little so it would get thicker, which it did. I added whole green beans to the casserole. Turned out yummy.
How about a question??? Can this be frozen after cooking?
Yep! I actually answer that question above in the frequently asked questions section. It freezes well
I will be trying this next week, one question though. The recipe says 3-4 hours on high, the notes say 3-4 hours on low. Would you please clarify which it is.
Thank you, Allyson
Good catch – that should’ve said high. Having said that, you can cook it on low for 5-6 hours if necessary 🙂