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Easy Creamy Crockpot Hamburger Potato Casserole Recipe

Crockpot Hamburger Potato Casserole

This Crockpot Hamburger Potato Casserole offers set-it-and-forget-it convenience with savory ground beef and tender potatoes slow-cooked to perfection. Ideal for busy weeknights, it delivers hearty, family-approved flavors with minimal prep and cleanup.
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Prep Time 15 minutes
Cook Time 7 hours
Resting Time 10 minutes
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Casserole, dinner
Cuisine: American, Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds ground beef 80/20 recommended for flavor
  • 2 pounds russet potatoes sliced 1/4-inch thick (about 4-5 medium potatoes)
  • 1 large onion thinly sliced
  • 2 cups shredded cheddar cheese divided
  • 1 can cream of mushroom soup 10.75 oz
  • 0.5 cup beef broth
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup sliced mushrooms optional
  • 0.5 cup sour cream optional, for serving
Substitutions & Variations
  • Ground turkey can replace beef for a lighter option
  • Sweet potatoes for a nutritional boost
  • Cream of celery soup works well instead of mushroom soup
  • Plant-based ground meat for vegetarian version, adjust cooking time
  • Dairy-free cheese and cream alternatives for lactose-intolerant diners

Equipment

  • Slow Cooker
  • Large skillet,
  • Mixing bowl

Method
 

  1. Brown the ground beef over medium-high heat until no pink remains, about 5-7 minutes. Drain excess fat leaving 1 tablespoon for flavor, season with salt and pepper.
  2. In a medium bowl, whisk together cream of mushroom soup, beef broth, minced garlic, Worcestershire sauce, dried thyme, and smoked paprika until combined.
  3. Lightly grease slow cooker. Layer one-third of sliced potatoes on bottom and season with salt and pepper. Top with half the browned beef, half the onions, quarter of the cheese, and half the mushrooms if using.
  4. Add another third of the potatoes, season again, then add remaining beef, onions, mushrooms if used, and another quarter of the cheese.
  5. Top with final third of potatoes and pour sauce evenly over layers, just barely reaching top layer without covering.
  6. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until potatoes are fork-tender. Avoid opening lid during cooking.
  7. During last 20-30 minutes, sprinkle remaining cheese over top and replace lid to melt.
  8. Turn off crockpot and let casserole rest for 10-15 minutes with lid slightly ajar before serving.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gCholesterol: 80mgSodium: 750mgPotassium: 1200mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 40mgCalcium: 300mgIron: 5mg

Notes

This casserole is versatile and adaptable — try variations like adding taco seasoning, Italian herbs, or mixing in cooked bacon for a loaded potato twist. Perfect for meal prep and freezes well for busy nights.
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