Welcome to My Kinda Cozy Crockpot Hamburger Potato Casserole
Alright, grab a mug of tea (or coffee, or you know, whatever you prefer). Let’s dive into one of my go-to, no-nonsense comfort dishes: Crockpot Hamburger Potato Casserole. I swear, I may have first made this on a day when all the groceries in my fridge could be counted on one hand. It was either this or some questionable leftover pizza! I still remember burning my mouth because I could not wait for it to cool off. Story of my life.
Here’s Why This Ends Up On My Table (Again and Again)
I make this when I can’t handle yet another round of spaghetti or need something hearty that basically cooks itself (hey, sometimes I just want to binge a new show, not hover over the stove). My family goes a bit nuts for this—something about cheese, potatoes, and beef just brings everyone out of their rooms (miracle, right?). Also… not gonna lie, I love a casserole that doesn’t mind if you forgot to peel the potatoes. Laziness for the win!
Stuff You’ll Need (Substitutions Welcome!)
- 1 to 1.5 pounds of ground beef (turkey if you’re feeling “healthy”—I won’t judge)
- 4 to 6 medium potatoes, sliced or chunked (russet, Yukon Gold, whatever you’ve got lurking in the pantry—sometimes I just use a bag of frozen hashbrowns if I’m in a proper rush)
- 1 onion, diced (my grandma swore by sweet onions, but I just grab any variety that doesn’t make me cry too much)
- 1 to 2 cups shredded cheddar cheese (a generous handful, really; Colby Jack snuck in once when I was out of cheddar and nobody noticed)
- 1 can cream of mushroom soup (if you hate mushrooms or don’t have it, cream of chicken or celery works too. Honestly, even a homemade white sauce if you’re fancy and not running late.)
- ½ cup milk (I’ve used half-and-half once—whoa, talk about indulgent)
- Salt, pepper, maybe a pinch of garlic powder (I “wing it” here, honestly)
- Optional: corn, peas, or green beans stirred in for color (or just a sneaky veggie boost. My kids always try to pick them out but, good luck!)
How I Throw It All Together (Yours Might Look Messier—That’s Just Fine)
- Brown the beef in a big ol’ skillet. I drain the grease unless I’m feeling wild and want that extra flavor—either works. This is when I toss in the onions too so they soften a bit. Sometimes I get distracted and forget, and just layer them raw—still good.
- Spray the crockpot with a bit of nonstick spray (or not, I’ve skipped it and spent a little longer scrubbing later). Then layer half the potatoes at the bottom.
- Scatter beef and onions over the potato layer. Sprinkle a pinch of salt, pepper, and garlic powder if you like.
- Add more potatoes. Or less. Sometimes I don’t even measure, just use what fits.
- Mix the soup and milk together, then pour over the whole shebang (don’t worry if it looks a tiny bit soupy at this stage—it’ll firm up as it cooks).
- Shred cheese on top like you mean it. Maybe taste a bit. Actually, I find it works better if you save half the cheese to add halfway through for maximum meltiness… or just pile it all on up front, your call.
- Set the crockpot: low for 5 to 6 hours, high for 3 to 4. Potatoes should be fork tender. I once left mine on warm for an extra hour and, okay, it was a little crispy at the edges but nobody complained.
Honestly Learned-in-the-Trenches Notes
- Try slicing potatoes evenly. I used to just chop ‘em up random and had some bits mushy, some a bit too firm. Now I (mostly) pay attention. Mostly.
- If you add in frozen veggies, no need to thaw them. I tried once and they just got watery, so straight from freezer is better. Trust me.
- If the casserole looks runny at first, let it sit. It really does thicken!
Different Takes I’ve Tried (And One That Flopped)
- Swap the cheese: Pepper Jack adds a nice kick. My youngest voted this a hard no, but we like it.
- Chicken instead of beef: surprisingly good if you cook it first. Uncooked didn’t meld as well—kinda tasted like two separate dishes, honestly.
- Once I tried adding cooked pasta instead of potatoes. Yeah, not my proudest moment. Mush city. Stick with potatoes or rice if you must.
Gear You Need (And What to Do If You Don’t Have It)
- Crockpot/slow cooker—obviously (but if you don’t, an oven at 350°F for about an hour-ish, covered, works fine. Might crisp up more on top, which is nifty. Sometimes I actually prefer it this way, shhh.)
- Mixing bowl—for the soup and milk mixture, although I’ve 100% used a measuring jug in a pinch
- Cheese grater (I like to use bagged pre-shredded sometimes, but fresh is nicer)
Saving Leftovers (If You Get Any... Ha!)
Scoop into airtight containers and stick in the fridge; should last 2, maybe 3 days, though honestly, in my house it never makes it past lunch the next day. I actually think it tastes better the next day—everything just sort of blends together more, you know? Freezes okay, but the potatoes can go a bit weird. Not a disaster, but heads up.
How We Serve It (Plus My Odd Tradition)
We always dish this up with a bit of ketchup on the side—yes, really. Born and raised Midwesterner, what can I say? If you’re feeling fancy, a sprinkle of green onions or chives on top looks pretty. Once, I served it with a big salad and homemade bread—felt like an actual grown-up.
Pro Tips I Learned The Hard Way
- Don’t rush layering or you’ll end up with uncooked spuds on one side and mush on the other. I once tried to throw it all in and stir—you just get weird chunks.
- Resist lifting the lid too often! Temp drops by about 10 degrees every time, or so the internet tells me—I used to peek constantly and wondered why it took forever. Live and learn.
- If you over-salt at the beginning, tossing in a peeled potato chunk near the end can help rescue it (sort of). Saw that trick here once and it worked for me.
FAQ: Stuff Friends Have Actually Asked Me
- Can I make this ahead? You sure can—just stack everything in the crock, stick it in the fridge overnight, and turn it on in the morning. Sometimes takes a bit longer to cook form cold though.
- Can I use veggie crumbles instead of beef? Probably! I haven’t tried, but I’ve seen folks do it on message boards like r/slowcooking. Texture will be a tiny bit different.
- Why does my casserole look a little separated? Oh, mine sometimes does too, especially if I use low-fat soup or cheese! Just give it a stir before serving, no biggie.
- Can I double the recipe? If your crockpot is big enough, for sure. Just add an hour or so to the cook time. Actually, don’t just pile everything higher—it won’t cook evenly. Learned that the messy way!
- What’s the best potato? I like Yukon Golds for creaminess, but honestly, whatever’s in the bag is probably fine. Sweet potatoes… well, I tried it once and it wasn’t my favorite. Your mileage may vary!
Anyway, if you need more ideas on what to serve with this, Simply Recipes has a great list of side dishes.
Bonus aside: one time the cat tried to steal a bite when I left the lid off too long, so now I always set a timer. Just saying.
Ingredients
- 1.5 pounds ground beef
- 6 medium russet potatoes, peeled and thinly sliced
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
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1In a skillet over medium heat, brown the ground beef with chopped onion until the meat is no longer pink. Drain excess fat.
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2Spray the inside of your crockpot with nonstick cooking spray. Arrange half of the sliced potatoes in an even layer on the bottom.
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3Layer half of the cooked ground beef mixture over the potatoes. Sprinkle with half of the shredded cheddar cheese.
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4Repeat the layers with the remaining potatoes, ground beef mixture, and cheese.
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5In a bowl, mix together the condensed cream of mushroom soup, milk, frozen mixed vegetables, garlic powder, salt, and black pepper. Pour this mixture evenly over the top.
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6Cover and cook on low for 6 hours, or until the potatoes are tender. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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