Crockpot Hamburger Potato Casserole Recipe

Name: Crockpot Hamburger Potato Casserole Recipe
Prep time: 20 min
Cook time: 6 h
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs lean ground beef (90/10); 1 medium yellow onion, diced; 2 lbs russet potatoes, sliced thin; 1 can (10.5 oz) cream of mushroom soup; 1 can (10.5 oz) cream of chicken soup; 1 cup beef broth; 1 cup shredded cheddar cheese; 1 tsp garlic powder; 1 tsp onion powder; Salt and black pepper to taste

I’ll never forget the first time I tried to make this casserole. I was so proud of myself for getting everything into the crockpot before work. I came home eight hours later to the smell of… absolutely nothing. I’d forgotten to turn the darn thing on. My husband and I ended up eating cereal for dinner that night. But hey, that’s how you learn, right? Now this Crockpot Hamburger Potato Casserole Recipe is my go-to for crazy weeks.

Recipe Card

Recipe Title	Crockpot Hamburger Potato Casserole Recipe
Servings	6
Prep Time	20 minutes
Cooking Time	6-8 hours on Low, 4 hours on High
Calories	Approx. 420 per serving

Ingredients

1.5 lbs lean ground beef
1 medium yellow onion, diced
2 lbs russet potatoes, sliced thin
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 cup beef broth
1 cup shredded cheddar cheese
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper to taste

The first time, I used super fatty beef because it was on sale. Big mistake. So much grease pooled at the top, it was kinda gross. Now I always use 90/10 or drain it really, really well. And those canned soups? I tried making a “from scratch” version once and it was a watery disaster. Sometimes, the simple way is just better.

Directions

Brown the ground beef with the diced onion in a skillet over medium-high heat. Drain off any excess fat.
While the beef cooks, wash and thinly slice the potatoes (no need to peel!).
In a medium bowl, mix together the cream of mushroom soup, cream of chicken soup, and beef broth.
Spray your crockpot with a little non-stick spray.
Layer half of the sliced potatoes on the bottom of the crockpot.
Sprinkle half of the cooked beef and onion mixture over the potatoes.
Pour half of the soup mixture over the beef layer.
Repeat the layers with the remaining potatoes, beef, and soup mixture.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are tender.
About 30 minutes before serving, sprinkle the shredded cheese over the top and let it melt.

The slicing of the potatoes is where I’ve messed up the most. I used to cut them way too thick thinking they’d hold up better. Nope. They were still crunchy after 8 hours. You really gotta get them thin, like a thick potato chip. A mandoline slicer is a lifesaver here, but watch your fingers! I’ve donated a little skin to this recipe more than once.

This casserole has saved my sanity on more than one potluck day. I showed up to my kid’s school function once, crockpot in hand, feeling like a superstar. Until I realized I’d left the power cord on my kitchen counter. We had to borrow one from the office, and let’s just say the potatoes were a little extra soft that day. It’s a family favorite because even my picky eater will clean his plate.

The leftovers are honestly almost better than the first night. The flavors really settle in. I’ve tried to make it healthier by using low-sodium soups and broth, and it works just fine. It’s the ultimate comfort food that doesn’t require you to stand over a stove. I love a one-pot meal that does all the work for me.

If I were to change one thing next time, I might throw in some frozen peas or corn right at the end for a little color and veggie boost. I tried mixing them in at the beginning once and they just turned to complete mush. Lesson learned. Some things just can’t handle the long cook time.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
420	32g	20g	28g

I know, it’s not a salad. It’s a hearty, stick-to-your-ribs kind of meal. You can definitely lighten it up if you want. I’ve used fat-free soup and low-fat cheese before and it was still totally delicious. For my gluten-free friends, just make sure to grab GF cream soups and broth. It works great.

Ingredient Swaps

Ingredient	Substitution
Ground Beef	Ground Turkey or Sausage
Cream of Mushroom Soup	Cream of Celery or Golden Mushroom Soup
Russet Potatoes	Frozen Hash Browns (thawed)
Cheddar Cheese	Colby Jack or Mozzarella

I used ground turkey once when I was trying to be “good.” It was fine, but it definitely lacked that rich beefy flavor. The frozen hash browns are a genius swap if you’re in a huge hurry. They cook faster though, so keep an eye on it. Golden mushroom soup gives it a deeper, almost gravy-like taste which is amazing.

Tips

Don’t skip browning the beef! It adds so much flavor and gets rid of that greasy texture.
Slice those potatoes THIN. I can’t stress this enough. It’s the difference between a perfect casserole and one with crunchy potatoes.
Resist the urge to stir it while it’s cooking. Every time you take the lid off, you’re adding like 20-30 minutes to the cook time.
If it looks a little watery near the end, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it in. Let it cook for another 15-20 minutes to thicken up.

That “no-stirring” tip I learned the hard way. I was so anxious the first few times, I must have lifted the lid five times to “check.” It took forever to cook and the top layer of potatoes were still a little hard. Just trust the process. Set it and, well, you know the rest. Don’t be like me.

FAQ

Can I put raw ground beef in the crockpot?
Technically, you can, but I really don’t recommend it. I tried it once to save time and it just made the whole thing super greasy and the texture of the meat was weird and crumbly. Taking the ten minutes to brown and drain it first makes a world of difference.

Why are my potatoes still hard?
This happened to me all the time at first! It’s almost always because the slices are too thick. They need to be thin enough for the heat and moisture to penetrate and cook them through. If they’re still a little firm, just give it another 30-60 minutes.

Can I make this ahead of time?
Absolutely! I often brown the meat and chop the onion the night before. Sometimes I’ll even layer everything in the crockpot insert and keep it in the fridge overnight. In the morning, I just pop the whole insert into the base and turn it on. Easy.

That’s everything I know about making this Crockpot Hamburger Potato Casserole Recipe! Hope you give it a try, and if you mess it up, you’re in good company—I’ve done it more times than I can count. Let me know how it turns out!