So, Let Me Tell You About This Hamburger Potato Casserole
You ever have one of those days where you come home and all you want is a big plate of something warm and cozy? Same. That's usually when I dust off the good old crockpot and throw together this Easy Crockpot Hamburger Potato Casserole. Honestly, it reminds me of the way my mom used to just whip up dinner when she was juggling about a million things (I did not inherit that superpower, unfortunately). One time I made this on a whim for a family potluck and my cousin actually stole the last scoop—no regrets, she said, with a mouthful of potatoes. Makes me laugh every time I see her.
Why I Keep Making This (and Maybe You Will Too!)
I make this when I want dinner to basically make itself without having to hover over it. (I have zero patience some days.) My family goes wild for this—especially my little one who says it “tastes like a big cheeseburger, just in a pile.” And for real, there’s almost no mess. I used to struggle to get a good texture with potatoes in the slow cooker—sometimes it’s a mushy mess—but after fiddling around a bit, I figured out how to dodge the mush. Plus, this recipe forgives lazy measuring or, you know, accidentally getting distracted scrolling TikTok.
Ingredients (And a Few Swaps I've Survived)
- 1 to 1.5 lbs ground beef (or turkey if that's what you've got; my neighbor only does turkey and swears by it, but I say beef wins for flavor)
- 4-5 medium potatoes, sliced thin (Yukon Gold, russet, red... honestly whatever’s not sprouting in your pantry)
- 1 onion, diced (sometimes I use shallots when I've run out of onions—which no one notices, by the way)
- 1 can condensed cream of mushroom soup (if you’re feeling ~fancy~, try homemade like this one)
- 1 cup shredded cheddar cheese (I use whatever cheese is closest, but sharp cheddar’s my favorite)
- ¼ cup milk (maybe a splash or more if it looks thick)
- 1 teaspoon garlic powder (not gonna lie, I eyeball it)
- Salt and pepper, to taste
- (Optional) ½ cup frozen peas or corn if I’m trying to look balanced
- (Optional) A handful of sliced mushrooms, if you’re on Team Mushroom
How I Throw It Together (No Stress Cooking)
- Brown up the ground beef in a skillet over medium heat—don’t fuss too much, just get it mostly cooked. (If you hate extra dishes, you could skip draining the fat, but I usually do.)
- Layer the sliced potatoes at the bottom of your slow cooker. They don't need to look perfect—I kind of just pile 'em in. Scatter the diced onion over that.
- Top with your cooked beef. Sometimes I sneak a little taste here, just to check seasonings. (I mean, someone has to!)
- In a bowl, mix together the condensed soup, milk, garlic powder, a good shake of salt and pepper, and half your cheese. If it seems really thick, add a splash more milk. Then pour this glop evenly over the meat and potatoes. Don’t worry if it looks odd; it’ll all come together later, promise.
- If you’re feeling wild, toss in the optional peas, corn, or mushrooms now.
- Sprinkle the rest of the cheese over the top, put the lid on, and set it to low for about 6-7 hours. Or, if you forgot to prep it early (been there!), high for about 3-4 hours should work. (But I think the potatoes get creamier low and slow.)
- Right before serving, I sometimes take a fork to check that the potatoes are tender. If not, give it a bit longer—your patience will be rewarded.
Stray Notes & Lessons From Numerous Oopsies
The first time I slapped this together, I seriously overdid the milk; it turned into more of a stew. Stick close to that quarter cup, maybe wiggle a tablespoon up or down. Also, if you use cheese with a strong flavor (like smoked gouda...long story), it might take over. I go sharp cheddar or Monterrey Jack these days. Actually, I once layered the cheese at the bottom—it all stuck and didn’t melt right. Top or mixed in is just better.
Variations From My Many Experiments
- I’ve swapped the ground beef for leftover roast beef—tastes totally different, but not in a bad way.
- Once I added bacon bits for, uh, science, and that was a win.
- Peppers: Not my favorite in this, but my buddy Shelly liked it. You do you.
- The time I tried sweet potatoes instead of regular? Look, let’s just say the family ate peanut butter toast that night instead. Never again.
Equipment (But Don't Panic If You Don't Have It)
All you really need is a crockpot (I have a 6-quart, but I’ve crammed it into a 4-quart with wild success) and a skillet—for browning. No skillet? You can just microwave the ground beef first and drain it—works in a pinch, but it’s not as tasty. Potato slicer makes paper-thin slices, but I honestly just use a knife.
How I (Try to) Store Leftovers
In the off-chance you’ve got leftovers (rare in my house, but miracles happen), just scoop into a lidded container and pop it in the fridge. Keeps a good two days, but truth? I think it tastes even better the next day, all melded together. Reheat in the microwave or oven. If you freeze it, the potatoes go a bit soft, just so you know.
How I Dish It Up (And a Family Quirk)
I serve this with some crusty bread or just a bag of salad I picked up on the way home. (No judgment, right?) My Grandpa always insisted on a splash of hot sauce over his, which I thought was weird, but now…maybe he was onto something.
Lessons Learned (So You Don’t Have to Cry Over Mushy Potatoes)
- I once tried to rush the potatoes by cranking up the heat. Big mistake! They went all starchy and weird.
- Overcrowding the crockpot? Guilty. The top layer won’t cook quite right, so don’t pile it to the sky.
- Thick slices = uneven cooking. Learned that one the hard way. Thinner really is better here.
- Let the casserole sit for 10 min before scooping—it sets up and isn’t a soupy mess on the plate.
Real Questions I’ve Gotten About This (Yes, Really)
- Can I skip the cheese? Sure, but… why would you? Actually, I did once when I was out, and it was fine, but less dreamy.
- Do I have to peel the potatoes? Nope! Thin skins like Yukon Gold blend right in—but if you’re using russets, I usually do because they kind of flake off.
- Can I prep this ahead? Oh, absolutely. I slice the potatoes and soak them in cold water (else they brown up) and stash the browned meat in the fridge overnight. Morning of, I just toss it together; easy peasy.
- Is there a dairy-free option? Oof, this one’s a bit trickier, but a friend made it with cashew milk and a vegan ‘cream of’ soup like this and said it was surprisingly great.
- Why does my casserole look so runny? Sometimes the potatoes just give off a lot of liquid (it’s a potato thing, I guess). Next time, try using less milk or venting the lid the last half hour.
Okay, brief digression—I once bought a fancy new crockpot just for this recipe, only to figure out I liked my old clunker better. So, while I thought I’d be all high-tech with my slow cooker, turns out the one I inherited (with duct tape on the lid, don’t ask) has some serious magic. If your gadgets aren’t top of the line, don’t stress. The secret’s in the layering—and a little luck.
And hey, if you want more comfort food ideas or some tips on kitchen basics, check out Simply Recipes—one of my go-to sites when I need to get unstuck.
Ingredients
- 1 lb ground beef
- 6 medium russet potatoes, peeled and sliced
- 1 medium yellow onion, chopped
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
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1In a skillet over medium heat, heat olive oil and brown the ground beef with chopped onion until the meat is no longer pink. Drain excess fat.
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2In a small bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and black pepper.
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3Lightly grease the inside of a crockpot. Layer half of the sliced potatoes on the bottom, followed by half of the browned beef and onion mixture. Sprinkle with 1 cup of cheddar cheese.
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4Repeat the layers with the remaining potatoes, beef mixture, and 1 more cup of cheese. Pour the soup mixture evenly over the top.
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5Cover and cook on low for 6 hours, or until the potatoes are tender. Garnish with fresh parsley if desired before serving.
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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