Crockpot Hamburger Potato Casserole
A chill settled over the porch swing as leaves skittered across the driveway — that’s when I pulled this Crockpot Hamburger Potato Casserole from the slow cooker and knew fall had truly arrived.
Introduction
There is something about a one-pot, slow-cooked casserole that feels like a warm blanket on a rainy afternoon. This Crockpot Hamburger Potato Casserole is a reader favorite because it’s comforting, simple, and fills the house with cozy, savory aromas while you sip tea and prep a pie. It’s an ideal recipe for busy weeknights and lazy weekends alike. If you love hearty, cheesy dishes, you might also enjoy this take on a creamy crockpot potato soup to round out your seasonal menu.
Ingredients
Everything you need to make this comforting Crockpot Hamburger Potato Casserole:
- 1 1/2 pounds ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 pounds potatoes, thinly sliced (Yukon Gold or Russet)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup beef broth
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese, divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons butter, cut into small pieces
Step-by-step instructions
This section breaks the process into easy-to-follow steps so beginners can cook with confidence.
- Brown the beef:
- In a skillet over medium heat, cook the ground beef with chopped onion and garlic until the beef is no longer pink. Season with a pinch of salt and pepper. Drain excess fat if needed.
- Mix the sauce:
- In a bowl, whisk together the cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, thyme, smoked paprika, and half of the shredded cheddar cheese.
- Layer in the Crockpot:
- Grease the slow cooker lightly. Arrange half of the sliced potatoes in an even layer. Spoon half of the beef mixture over the potatoes, then pour half of the sauce mixture on top.
- Repeat with the remaining potatoes, beef, and sauce. Dot the top with small pieces of butter and sprinkle the remaining cheddar cheese over everything.
- Cook low and slow:
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender and bubbling around the edges.
- Finish and serve:
- If the top needs more color, switch to HIGH or use the oven broiler briefly (if your slow cooker insert is oven-safe) to brown the cheese. Let rest 10 minutes, then serve warm with a simple green salad.
Tips for success
Make this Crockpot Hamburger Potato Casserole turn out perfect every time:
- Slice potatoes uniformly: Use a mandoline or a sharp knife so all slices cook evenly.
- Drain well: After browning the beef, drain fat so the casserole isn’t greasy.
- Avoid too much liquid: Condensed soup plus broth is enough — extra liquid makes it soupy rather than casserole-like.
- Layer gently: Don’t press the layers down; leave small gaps so heat circulates.
- Add fresh herbs at the end: Sprinkle chopped parsley or chives right before serving for brightness.
If you love cheesy comfort meals, check out these other all-time favorites for inspiration in your rotation, like my roundup of best cheesy dinner casseroles that pair beautifully with this dish.
Possible variations
Make this Crockpot Hamburger Potato Casserole your own with a few easy swaps:
- Gluten-free: Use a gluten-free cream of mushroom soup or make a quick roux-based mushroom sauce with gluten-free flour.
- Veggie-forward: Add thinly sliced carrots or mushrooms between layers for extra texture.
- Streusel topping: For a savory crunch, mix Panko (or gluten-free panko) with melted butter, grated Parmesan, and a pinch of thyme; sprinkle on top in the last 30 minutes.
- Lighter option: Substitute half-and-half for sour cream and use lean ground beef or ground turkey for a lighter version.
- Flavor twist: Swap the beef for a spiced lamb or a hearty plant-based crumble for different flavor profiles; try pairing with a simple roasted-sweet-potato side like this beef and sweet potato bowl for a seasonal dinner spread.
Storage recommendations
Leftovers are a gift — here’s how to keep them tasty:
- Refrigerate: Cool completely, cover tightly, and refrigerate for up to 3–4 days.
- Reheat: Warm individual portions in the microwave, or reheat the whole casserole in a 350°F oven for 20–25 minutes until piping hot.
- Freeze: Portion into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Prevent sogginess: If reheating in the oven, uncover for the last 10 minutes to crisp the top slightly.
Conclusion
This Crockpot Hamburger Potato Casserole is the kind of recipe that becomes part of your family’s fall traditions — simple to prepare, endlessly adaptable, and always comforting. For another trusted version and step-by-step ideas, try this Crockpot Hamburger Potato Casserole Recipe – Eating on a Dime which inspired some of the techniques I’ve shared here.
FAQs
Q: Can I use frozen, shredded potatoes for this casserole?
A: Yes — frozen shredded potatoes can work, but reduce the added liquid slightly and check for doneness earlier since they cook faster than sliced potatoes.
Q: Is it possible to make this dairy-free?
A: Absolutely. Use dairy-free sour cream and shredded dairy-free cheese, and a dairy-free butter substitute to keep similar texture and flavor.
Q: How can I tell when the casserole is done?
A: It’s done when potatoes are easily pierced with a fork and the filling is bubbling around the edges. Cooking times can vary by slow cooker model.
Q: Can I assemble this ahead of time?
A: Yes — assemble in the slow cooker insert, cover, and refrigerate for up to 24 hours before cooking. Add 30–60 minutes to the cooking time if starting cold.
Crockpot Hamburger Potato Casserole
- Total Time: 375 minutes
- Yield: 6 servings
- Diet: None
Description
A comforting, one-pot casserole perfect for busy weeknights and lazy weekends, filled with ground beef, potatoes, and cheese.
Ingredients
- 1 1/2 pounds ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 pounds potatoes, thinly sliced (Yukon Gold or Russet)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup beef broth
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese, divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons butter, cut into small pieces
Instructions
- In a skillet over medium heat, cook the ground beef with chopped onion and garlic until the beef is no longer pink. Season with a pinch of salt and pepper. Drain excess fat if needed.
- In a bowl, whisk together the cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, thyme, smoked paprika, and half of the shredded cheddar cheese.
- Grease the slow cooker lightly. Arrange half of the sliced potatoes in an even layer. Spoon half of the beef mixture over the potatoes, then pour half of the sauce mixture on top. Repeat with the remaining potatoes, beef, and sauce. Dot the top with small pieces of butter and sprinkle the remaining cheddar cheese over everything.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender and bubbling around the edges.
- If the top needs more color, switch to HIGH or use the oven broiler briefly (if your slow cooker insert is oven-safe) to brown the cheese. Let rest 10 minutes, then serve warm.
Notes
To ensure even cooking, slice potatoes uniformly and drain excess fat after browning the beef. Add fresh herbs before serving for added brightness.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Casseroles
- Method: Slow Cooking
- Cuisine: American