Crockpot Hamburger Potato Casserole is the ultimate comfort food that effortlessly combines hearty flavors with simple ingredients. Imagine a dish that practically cooks itself while you go about your day—this casserole is a busy home cook’s best friend. With creamy potatoes, savory beef, and gooey cheese, it’s perfect for family dinners or a cozy weekend meal. Whether you’re looking for an easy weeknight dinner or a dish that brings everyone to the table, this recipe will do the trick.
Why You’ll Love This Dish
What makes this recipe stand out? For starters, it’s a one-pot wonder that brings the whole family together without requiring hours in the kitchen. It’s budget-friendly, using basic ingredients that you likely already have on hand. Additionally, the layers of potatoes, seasoned ground beef, and melty cheese make it incredibly filling and satisfying—perfect for those chilly evenings when comfort food hits just right.
“This casserole has become a family favorite! My kids ask for it weekly, and I love how easy it is to make.” — Margie T.
Preparing Crockpot Hamburger Potato Casserole
This recipe is wonderfully straightforward, designed for maximum flavor with minimal fuss. You’ll start by cooking the ground beef and onions on the stovetop, which adds a lovely depth to the dish. Then, you’ll layer everything in your crockpot—a preamble to deliciousness that’s going to unfold over the next several hours. Expect a hearty meal that’s done with little effort on your part!
What You’ll Need
Gather these essential ingredients to create this delicious casserole:
- 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
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley or chopped chives (for garnish)
Feel free to use gluten-free cream of mushroom soup or substitute the cheese with a dairy-free option if needed.
Step-by-Step Instructions
Let’s break down the process of making this mouthwatering casserole:
Cook the Meat: In a skillet over medium heat, brown the ground beef with the chopped onion, about 5-7 minutes. Once browned, drain the excess fat to keep it from becoming greasy.
Prepare the Potatoes: Wash and slice your potatoes evenly (around 1/8 inch thick) for consistent cooking.
Layering Time: In the crockpot, layer half of the potatoes evenly. Then add half of the cooked beef and onion mixture followed by a portion of shredded cheddar cheese. Repeat with the remaining ingredients.
Creamy Goodness: In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour this mixture over the layered ingredients in your crockpot to keep everything moist and creamy.
Cooking: Cover and cook on low for 6 to 8 hours, until the potatoes are tender and the cheese is melted and bubbly.
Final Touch: About 15 minutes before serving, sprinkle the rest of the shredded cheddar cheese on top. Cover again to allow the cheese to melt beautifully.
Best Ways to Enjoy It
For an enticing serving presentation, scoop out generous portions of the casserole onto plates, garnish with fresh parsley or chopped chives, and serve alongside a crisp green salad or warm crusty bread to soak up the creamy sauce. A side of steamed vegetables or roasted Brussels sprouts can also complement the flavors nicely.
Storage and Reheating Tips
Storing leftovers is a breeze. Allow the casserole to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-5 days. To reheat, simply use the microwave or oven until warmed through. If you want to keep it longer, you can freeze individual portions for up to three months. Just make sure to label and date your containers for safe food handling.
Helpful Cooking Tips
- Slice the potatoes as evenly as possible for even cooking. A mandoline can be a real timesaver if you have one.
- To minimize cooking time, try parboiling the potato slices for 5 minutes before layering them in the crockpot.
- If you prefer a little spice, add some cooked green chilies or a sprinkle of cayenne pepper to the beef mixture.
Creative Twists
Feel free to personalize this recipe! Swap in different types of cheese like mozzarella or pepper jack for a zesty upgrade. You can also add in vegetables like bell peppers or spinach for an extra nutrition boost, or even use turkey or chicken in place of ground beef for a lighter version of this classic dish.
Common Questions
How long does it take to prepare this casserole?
Prep time is approximately 15-20 minutes, but the actual cooking time in the crockpot is 6 to 8 hours on low.
Can I use frozen potatoes?
Yes, frozen hash browns can be substituted if you’re short on time, just skip the slicing!
Is it safe to reheat multiple times?
It’s best to only reheat what you plan to eat to prevent any issues with food safety. Always heat leftovers thoroughly to 165°F.
With its creamy goodness and ease of preparation, Crockpot Hamburger Potato Casserole is sure to become a staple in your home. Enjoy every delicious bite!
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Crockpot Hamburger Potato Casserole
- Total Time: 500 minutes
- Yield: 4 servings 1x
- Diet: Beef, Gluten-free option available
Description
The ultimate comfort food that combines hearty flavors with simple ingredients, this casserole is perfect for family dinners or cozy weekends.
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
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley or chopped chives (for garnish)
Instructions
- In a skillet over medium heat, brown the ground beef with the chopped onion for about 5-7 minutes. Drain excess fat.
- Wash and slice the potatoes evenly (around 1/8 inch thick).
- In the crockpot, layer half of the potatoes, half of the cooked beef and onion mixture, and a portion of shredded cheddar cheese. Repeat with remaining ingredients.
- In a bowl, whisk together cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Pour over layered ingredients.
- Cover and cook on low for 6 to 8 hours, until potatoes are tender and cheese is melted.
- 15 minutes before serving, sprinkle the rest of the shredded cheddar cheese on top and cover again to melt.
Notes
Feel free to use gluten-free soup or dairy-free cheese if needed. Garnish with fresh parsley or chives before serving.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg