Let Me Tell You About This Casserole (Promise It's Worth It!)
Alright, picture this: You’re trying to wrangle dinner while the dog’s running circles around your ankles and someone shouts "What’s for dinner?" for the millionth time. I swear, that’s the exact mood I was in when I first threw this Easy Crockpot Hamburger Potato Casserole Recipe together. I mean, who has the energy to stand over the stove after a long day (not me, that's for sure)? This casserole is like my lifeline for cozy weeknights, especially in the winter when the sun sets by 5 and all I want is something warm and carby. I think I got the original idea form a church potluck—someone brought a version with so much cheese it could stop traffic. I don’t load mine quite that heavy (though sometimes I still go a bit overboard, ha!).
Why This Casserole Always Has a Place on My Table
I mean, I make this dish when I need everyone fed and happy but don't want to think too hard—like when I've only got a handful of potatoes left and a packet of mince in the fridge. My family goes bananas for this because it’s hearty and you don’t have to serve anything fancy on the side. Plus, I’ll be honest, I used to get so annoyed when bits of other casseroles would stick to my pans, but with the crockpot, cleanup is a breeze (unless you forget to spray the bottom...which, yes, I’ve done more times than you’d think!).
We’ve all got that recipe that rescues us when we’ve run out of everything that takes less than an hour to cook. This one’s mine. On a side note—I once made it with sweet potatoes instead because that's all I had; wasn’t my favourite, but hey, it worked in a pinch.
Grab These Ingredients (Substitutions Totally Work)
- 500g (about 1 pound) ground beef—sometimes I use turkey mince if there’s a big sale, or those plant-based crumbles when my veggie friend pops over
- 4-5 medium russet potatoes, sliced thin—not paper thin, just so they cook through easily. Yukon Golds work great too. Actually, my grandma always insisted on using Yukon Gold, but I grab what’s handy
- 1 medium onion, diced (if you hate chopping onions, use frozen, it’s fine!)
- 1 can (about 10 oz) condensed cream of mushroom soup—cream of chicken or even celery would do in a pinch
- 1 cup shredded cheddar cheese, or whatever cheese is nearly expiring in your fridge; pepper jack adds a bit of zing
- ½ cup milk (I use whole milk but it’s pretty forgiving—last week I used oat milk, came out fine)
- Salt and black pepper, to taste
- Optional: garlic powder, paprika, a handful of frozen peas, some chives for a pop of green
Let’s Put It All Together (I Promise, It’s Easy!)
- Brown the beef: Get a skillet hot and throw in the ground beef. Add a sprinkle of salt and pepper. Cook until it's all browned up; I always nibble a little piece here (don’t judge!). Drain off the fat—unless you forget, then just blot it with a paper towel, been there.
- Prep the taters: Slice your potatoes about as thick as two coins stacked. (If you're feeling lazy, leave the skins on. It’s more rustic—I tell myself.)
- Layer it up: Give your crockpot a quick spray or rub of oil (learned this the messy way). Start with a layer of potatoes, then half the beef, then sprinkle in some onion, and a lil’ cheese. Repeat one more time till all your bits are gone.
- Sauce time: Mix the soup and milk in a bowl with a fork—doesn’t have to be perfect. Pour it evenly over everything. It looks strange at this stage, I know, kind of gloopy. Trust me, it sorts itself out.
- Cook it: Pop the lid on and cook on low for 6 to 8 hours, or high for 3 to 4. There’s a sweet spot in the middle where the potatoes are perfectly soft, but if they’re still a bit firm, just let it go a bit longer. (And yes, it smells distracting after a couple hours!)
- Cheese finale: About 15 minutes before serving, toss a handful of cheese on top. Let it get all melty and gooey.
Notes From My Real Life Trials
- If you slice your potatoes too thick, they end up a bit crunchy—which isn’t the vibe I’m going for. Actually, I find it works better if I check them at 5 hours just in case the crockpot’s running hot!
- Don’t be afraid to use whatever random cheese you find at the back of the fridge—I once used a mish mash of mozzarella and a weird smoked cheddar and it was actually great.
- This is one of those dishes that taste even better on day two, if it lasts that long. Sometimes I swear the flavors just need a night to hang out, you know?
Variations I’ve Actually Tried
- If I’m feeling extra wild, I’ll toss in a handful of frozen mixed veggies. Carrots, corn, peas—the works.
- For a spicy kick, sub in half pepper jack cheese and add a pinch of cayenne. (Learned the hard way that too much can overpower the whole pot!)
- Once I tried to use thinly sliced turnip in place of half the potatoes. Let's just say my kids have not let me forget that one. Apparently turnip is "too healthy" for this kind of casserole—who knew?
Don’t Have a Crockpot? Here’s What I’ve Done
If you don’t have a crockpot, honestly, you could do this in a heavy casserole dish in your oven. Cover it with foil and bake at about 180°C (350°F) for roughly 1.5 hours, till the potatoes are nice and soft. You’ll probably want to check around an hour and poke those potatoes with a fork just to be sure. (Though clean-up might be a bit more epic, unless you’ve got the world’s best dishwasher—yourself.)
On Storing Leftovers (If You’re Lucky Enough to Have Any)
Transfer any leftovers to a lidded container and pop them in the fridge. They’ll keep a few days (though honestly, in my house it never lasts more than a day!). I think this tastes even better the next day, especially if you add a splash of milk before reheating in the microwave.
How We Eat It (Because Everyone’s Got Opinions)
I like to serve this with a big hunk of crusty bread, or sometimes with a tangy pickle on the side for contrast. My husband swears it’s best with ketchup. No judgement—whatever floats your boat! Oh, and if it’s Sunday, we usually pile on a little extra cheese and call it “indulgent dinner night.”
Things I’ve Learned by Doing (and Sometimes Messing Up)
- I once tried to speed the whole thing up by using the high setting the entire time and, well—the potatoes sort of disintegrated. Slow and steady wins this particular race.
- If you forget to spray the crockpot, accept your fate and let it soak overnight. A stovetop battle isn’t worth it.
- Sneak in a taste before the final cheese layer to check for salt—you can always add more but once it’s in there there’s no going back.
Some Questions Folks Have Actually Asked Me
- Can I use different ground meats? Oh for sure, I've swapped in chicken, turkey, even the random pack of ground pork I found hiding behind the ice cream. Flavors will obviously shift a little but honestly—it’s all good.
- Do I need to peel the potatoes? Nah, unless you hate the skins. Sometimes I leave them on just to avoid the extra peeling step. (Who has time?)
- Could I double this for a party? Absolutely, but you’ll need a bigger crockpot (or get creative with two at once, which I may or may not have done at a family reunion). Might take a little extra cook time though.
- Is there a way to make it dairy free? I’ve tried swapping the cheese for vegan shreds and used oat milk plus a dairy-free soup. Tasted slightly different but still yummy.
- Does it freeze well? Sort of. The potatoes go a tad mushy when reheated but honestly, if you’re reheating it for lunch next week, texture isn’t going to be your top concern, is it?
Quick note—I had a friend ask why I never put green beans in, and honestly? I just don't think they'd play nice with the creamy sauce, but if you try it, let me know how it went! Anyway, I hope you enjoy this cobbled together, hearty little number as much as we do, whether you’re feeding kids, dogs, or just yourself on a night when you want soul food without any soul-sapping effort. Bon appétit, mate!
Ingredients
- 1 ½ pounds ground beef
- 6 medium russet potatoes, peeled and thinly sliced
- 1 medium onion, diced
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
-
1In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
-
2In a medium bowl, mix the cream of mushroom soup with milk, salt, pepper, and garlic powder.
-
3Grease the inside of the crockpot. Layer half of the sliced potatoes on the bottom, topped with half of the onions and ground beef. Sprinkle half of the mixed vegetables and cheese over the beef.
-
4Repeat the layers with remaining potatoes, onions, ground beef, mixed vegetables, and cheese.
-
5Pour the soup mixture evenly over the top. Cover and cook on low for 6 hours or until potatoes are tender.
-
6Let the casserole cool slightly before serving. Garnish with extra cheese if desired.
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.
Did you make this recipe?
Please consider Pinning it!!