Crockpot Potato Hamburger Delight

This Crock Pot Potato Hamburger Casserole is a comforting, all-in-one meal that combines tender potatoes, savory ground beef, creamy sauce, and melted cheese for a dinner everyone will enjoy. It requires minimal hands-on time, making it perfect for busy weeknights when you want something warm and satisfying waiting for you at the end of the day.

I first tried this casserole on a chilly evening when I wanted something easy and filling. Now it’s a go-to in my family rotation because everyone loves how cheesy and hearty it is. It always feels like a warm hug on a plate.

Ingredients

• Lean ground beef: lean options keep the dish less greasy but still flavorful. One pound is enough, but two pounds works for a bigger group. Ground turkey or chicken are great alternatives if you want something lighter
• Russet potatoes: peeled and thinly sliced for even cooking and soft texture. Gold potatoes can be swapped in for a slightly creamier bite
• Cream of mushroom soup: this creates a rich, creamy base. Low or no sodium versions help control salt levels. You can also use cream of chicken or cream of onion if you prefer
• Beef broth: adds depth and moisture homemade broth or low sodium store-bought options work best
• Garlic powder and onion powder: provide subtle, savory seasoning without overpowering the dish
• Shredded cheddar cheese: choose your favorite sharp or mild cheddar. Freshly shredded cheese melts better than pre-shredded, but pre-shredded works in a pinch

Instructions

Sear the Beef:

In a large heavy-bottomed skillet, cook the ground beef over medium heat until fully browned and crumbled. Season lightly with salt and pepper. Drain off excess grease and set the beef aside to cool slightly. This step builds the base flavor and ensures the beef isn’t greasy in the final casserole.

Prepare the Sauce:

In a medium bowl, whisk together the cream of mushroom soup, beef broth, garlic powder, onion powder, and a pinch of salt and pepper until it is smooth and well combined. This creamy mixture will keep the potatoes tender and bind all the layers together.

Layer the Ingredients in the Crockpot:

Spray your crockpot interior with non-stick spray to prevent sticking. Arrange half of the thinly sliced potatoes in a single layer on the bottom. Add half of the cooked ground beef evenly over the potatoes. Pour half of the creamy soup mixture over the beef and potatoes and then sprinkle half of the shredded cheddar cheese on top. Repeat the layering one more time, finishing with a generous topping of shredded cheese to create a melty crust.

Cook the Casserole:

Cover the crockpot with its lid and cook on high for 3 to 4 hours. The exact time may vary depending on your crockpot model. Start checking the potato tenderness at around 2 hours by poking with a fork. The casserole is ready when the potatoes are soft and the cheese is melted and bubbly.

Rest and Serve:

Once cooked, let the casserole sit uncovered for a few minutes to cool slightly and allow the layers to set. Serve warm alongside a fresh salad or steamed vegetables for a complete meal.

One of my favorite parts about this recipe is the creamy sauce made with the cream of mushroom soup combined with beef broth. It ties everything together in the coziest way. I remember making this the first time for a family gathering and everyone kept coming back for seconds without even asking what was in it. It’s a true comfort classic that I always feel happy to serve.

Storage Tips

Store any leftovers in an airtight container in the refrigerator, where it will keep well for 4 to 5 days. To reheat, warm individual portions in the microwave or gently heat the whole casserole in the oven until warmed through. You can also freeze the cooked casserole for up to three months. Thaw it overnight in the fridge before reheating for best results.

Ingredient Substitutions

Ground turkey or chicken can replace the beef for a leaner version without losing flavor. Feel free to swap cream of mushroom soup for cream of chicken, cream of celery, or even a homemade white sauce if you want to avoid canned soups. Try different cheeses such as mozzarella, Colby Jack, or Pepper Jack for a twist on flavor and texture. If you prefer, replace beef broth with milk or water, but the broth adds extra richness.

Serving Suggestions

This casserole pairs beautifully with a simple green salad dressed with a lemon vinaigrette to cut through the richness. Steamed green beans or broccoli also make a fresh, healthy side. Warm bread like garlic bread or soft dinner rolls is perfect to mop up any extra cheesy sauce.

This casserole is a dependable, comforting weeknight meal that reheats well. It’s perfect for busy days when you want a warm, cheesy dinner waiting.

Common Recipe Questions

→ Can I use less beef for this dish?

Yes, you can reduce to one pound of ground beef or substitute with ground chicken, turkey, pork, or sausage as budget or preference allows.

→ What sides complement this casserole?

Steamed green beans, broccoli, fresh salads, garlic bread, or dinner rolls are great side options to serve alongside.

→ Are there options to vary the cheese used?

Definitely. Try shredding cheese fresh for better melt quality or use mozzarella, Colby Jack, or Pepper Jack for different flavors.

→ How long should it cook in the slow cooker?

Cook for 3 to 4 hours on high and check potato tenderness around 2 hours to prevent overcooking, as slow cooker temperatures can vary.

→ How should leftovers be stored?

Store in an airtight container in the fridge for up to 4-5 days or freeze up to 3 months. Thaw in the fridge before reheating.

→ Can I add other vegetables to the dish?

Yes, thinly sliced onions or other vegetables can be layered with the potatoes for extra variety and flavor.