Crock Pot Potato Hamburger

This crock pot potato hamburger casserole is perfect for a cozy dinner that feeds a crowd without much fuss. It brings together tender slices of russet potatoes, flavorful ground beef, and a creamy sauce that melds everything into a comforting, hearty dish. This meal has been a go-to when I want something filling and easy to prepare ahead of time with minimal hands-on cooking.

I first made this casserole on a chilly weekend and was amazed how the slow-cooked potatoes and beef soaked up the sauce perfectly. Now it’s a staple whenever I want a no-fuss, crowd-pleasing meal.

Ingredients

• Two pounds of lean ground beef: which forms the casserole’s hearty protein base choose lean to avoid excess grease
• Two cans of cream of mushroom soup: this adds creamy richness without overt mushroom flavor choose low or no sodium if you want to control salt
• One cup of beef broth: for added depth and a slightly savory note aim for low sodium versions to balance flavor
• Quarter teaspoon garlic powder: to enhance aromatic flavors
• Quarter teaspoon onion powder: which complements the garlic and boosts savory notes
• Salt and pepper: to taste for seasoning control
• Four and a half cups of thinly sliced russet potatoes: layer these carefully for even cooking choose firm potatoes for best texture
• One and a half cups shredded cheddar cheese: for gooey melty topping pick a sharp variety for more flavor punch

Step-by-Step Instructions

Sear the Ground Beef:

In a large heavy skillet, cook the ground beef over medium heat until fully browned and crumbled. Season it lightly with salt and pepper as it cooks. Drain any excess grease to keep the casserole from becoming too oily. Set the beef aside once done.

Mix the Soup Sauce:

In a medium bowl, whisk together the two cans of cream of mushroom soup, beef broth, garlic powder, onion powder, and a pinch of salt and pepper. Make sure everything is fully combined for a smooth sauce.

Prepare the Crock Pot:

Spray the inside of a 5 to 6-quart crock pot with non-stick cooking spray so the casserole doesn’t stick during cooking.

Layer the Ingredients:

Start by placing half of the thin potato slices in an even layer at the bottom of the crock pot. Spread half of the browned ground beef evenly over the potatoes. Pour half of the soup sauce mixture on top of the beef layer, then sprinkle half of the shredded cheddar cheese over everything. Repeat the layering steps using the remaining potato slices, browned beef, soup sauce, and then finish by topping with the remaining cheese.

Cook the Casserole:

Place the lid on the crock pot and cook on high for about 3 to 4 hours. The casserole is ready when you can easily insert a fork into the potatoes and they are tender throughout.

Rest and Serve:

Take the crock pot off heat and let the casserole sit uncovered for a few minutes to set and cool slightly. Serve warm with your choice of vegetables or a fresh salad.

Pin it

I love how the russet potatoes absorb the flavors of beef and creamy soup while staying tender but not mushy. This dish reminds me of family dinners where everyone gathers around the table sharing stories and enjoying warm plates of comfort food.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave or oven to keep the cheese melty and potatoes tender without drying out. This casserole also freezes well so portion it into freezer-safe containers and thaw in the fridge overnight before reheating.

Ingredient Substitutions

If you want to skip mushrooms entirely try using cream of chicken soup instead but note it will change the flavor profile slightly. You can swap russet potatoes for Yukon Gold for slightly creamier texture but slice them thin so they cook evenly. Ground turkey or chicken are lighter options instead of beef with just a small change in flavor but similar texture.

Serving Suggestions

Pin it

Serve this casserole alongside a bright green salad or steamed vegetables like green beans or broccoli to balance the richness. A simple side of roasted carrots or a fresh cucumber tomato salad also complements the creamy and hearty casserole well.

Frequently Asked Questions

→ Can I use a different type of soup instead of cream of mushroom?

Yes, cream of chicken soup is a suitable alternative, but it will alter the flavor slightly. The mushroom taste is subtle and often unnoticeable.

→ How can I reduce the sodium content in this dish?

Use low or no sodium beef broth and cream soup varieties. You can always adjust salt at the end to suit your taste.

→ What is the best way to check if the potatoes are cooked through?

Test by inserting a fork into the potatoes. They should be tender and easily pierced.

→ Can I prepare this in advance?

You can brown the beef and slice the potatoes ahead of time, then layer and cook when ready. This helps save time on the day of serving.

→ What sides pair well with this dish?

Fresh steamed vegetables or a crisp salad complement the rich, savory flavors to balance the meal.