Slow Cooked Hamburger Potato

This crockpot hamburger potato casserole transforms humble ingredients into a soul-warming family meal that practically cooks itself. The layers of tender potatoes, seasoned ground beef, and melty cheese create the ultimate comfort food that fills your home with irresistible aromas while you go about your day.

I first made this casserole during a particularly busy week when I needed dinner ready after a long workday. The look of pure contentment on my family's faces when they took their first bites made this an instant addition to our regular meal rotation.

Ingredients

• Ground beef: Lean or regular ground beef creates the hearty protein foundation of this casserole
• Russet or Yukon gold potatoes: Thinly sliced potatoes provide the perfect starchy base that becomes tender but not mushy during slow cooking
• Onion: Adds essential aromatic flavor that enhances both the meat and potatoes
• Shredded cheddar cheese: Sharp cheddar provides the best flavor but mild works beautifully too
• Cream of mushroom soup: Creates a rich creamy sauce that binds everything together
• Milk: Thins the soup slightly while adding creaminess to the final texture
• Garlic powder: Adds depth without overpowering the dish like fresh garlic might
• Salt and pepper: Essential seasonings that bring all flavors into perfect balance
• Optional: Fresh herbs like parsley or chives for brightness and visual appeal

Step-by-Step Instructions

Brown the Beef and Onion:

Cook ground beef and chopped onion together in a skillet over medium heat until meat shows no pink color and onion turns translucent. This should take about 5 to 7 minutes. Be sure to break up larger chunks of meat with a wooden spoon for even texture. Drain excess fat completely to prevent your final casserole from becoming greasy.

Prepare the Potatoes:

Wash potatoes thoroughly and slice into uniformly thin rounds about 1/8 inch thick. The uniform thickness is crucial for even cooking. Consider using a mandoline slicer for perfect consistency but a sharp knife works well too. No need to peel the potatoes unless you prefer that texture.

Create the Base Layer:

Place half of your potato slices in an even layer covering the bottom of your crockpot. Distribute half of your browned beef and onion mixture over the potatoes. Sprinkle about 3/4 cup of shredded cheese evenly over the beef layer.

Build the Second Layer:

Add remaining potato slices as your next layer, followed by the rest of your beef and onion mixture. Reserve about 1/2 cup of cheese for the final topping later.

Prepare and Add the Sauce:

In a mixing bowl, combine cream of mushroom soup, milk, garlic powder, salt and pepper. Whisk until completely smooth with no lumps. Pour this sauce evenly over all the layers in the crockpot, allowing it to seep down through the ingredients.

Slow Cook to Perfection:

Cover the crockpot with its lid and set it to low heat. Cook for 6 to 8 hours until potatoes are fork tender. Avoid opening the lid frequently as this releases essential heat and extends cooking time.

Finish with Cheese:

During the final 15 minutes of cooking time, sprinkle your reserved cheese over the top of the casserole. Replace the lid to allow the cheese to melt completely into a beautiful golden topping.

My grandmother taught me the importance of that final cheese layer added just before serving. She would say the late addition creates that perfect cheese pull that makes everyone smile when they dig in. Something about seeing that melty cheese stretch from plate to fork makes the whole dish feel more special.

Make Ahead Options

This casserole can be fully assembled up to a day ahead and refrigerated before cooking. Simply prepare all layers in your crockpot insert, cover tightly with plastic wrap, and refrigerate. The next day, place the insert into your slow cooker base and add an extra 30 minutes to the cooking time to account for the chilled ingredients. This makes it perfect for busy mornings when you need dinner to cook while you are away.

Simple Variations

The basic recipe serves as a wonderful template that welcomes creative adjustments. For a Mexican inspired twist, add a can of drained corn, a can of black beans, and replace the cheddar with pepper jack cheese. Include a tablespoon of taco seasoning in the sauce mixture for authentic flavor. For an Italian version, use ground Italian sausage instead of beef, add a teaspoon of Italian seasoning to the sauce, and top with mozzarella cheese instead of cheddar.

Serving Suggestions

This hearty casserole pairs beautifully with a simple green salad dressed with vinaigrette to cut through the richness. For a complete comfort food experience, serve with warm buttered dinner rolls or crusty bread for sopping up the delicious sauce. A side of steamed broccoli or green beans adds vibrant color and nutritional balance to the plate. For casual entertaining, set out small bowls of additional toppings like sour cream, sliced green onions, or bacon bits so guests can customize their portions.

Storage and Reheating

Leftover casserole stays fresh in an airtight container in the refrigerator for up to 3 days. For best results when reheating, add a small splash of milk to maintain creaminess and cover with foil before heating in a 350°F oven until warmed through. Individual portions reheat beautifully in the microwave at 70% power to prevent the cheese from becoming rubbery. This casserole also freezes exceptionally well. Portion into freezer safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating for best texture.

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Recipe FAQs

→ Can I use different types of potatoes in this casserole?

Yes, both russet and Yukon gold potatoes work well. Russets tend to break down more during cooking, creating a softer texture, while Yukon golds hold their shape better and offer a buttery flavor. Just ensure you slice them uniformly (about 1/8 inch thick) for even cooking.

→ How can I prevent the casserole from becoming too greasy?

Always drain the fat after browning the ground beef and onions. Using leaner ground beef (90/10 or 93/7) will also result in less grease. If you notice excess liquid during cooking, you can carefully blot the top with paper towels.

→ Can I add other vegetables to this dish?

Absolutely! Bell peppers, carrots, celery, or mushrooms make excellent additions. Add them with the onions when browning the beef, or layer them raw with the potatoes if you prefer them to retain more texture.

→ What if I don't have cream of mushroom soup?

You can substitute cream of chicken or cream of celery soup for similar results. For a homemade alternative, make a simple white sauce with butter, flour, milk, and seasonings, then add sautéed mushrooms if desired.

→ Can this casserole be made ahead of time?

Yes, you can brown the beef and onions, then assemble all layers in the crockpot insert the night before. Store in the refrigerator overnight, then place in the crockpot base in the morning and cook as directed. You may need to add 30 minutes to the cooking time if starting from cold.

→ How do I know when the casserole is done cooking?

The casserole is ready when the potatoes are fork-tender throughout and the cheese is completely melted. If you insert a knife into the center, it should go through the potato layers easily with no resistance.