There’s nothing quite like a warm, hearty meal that practically cooks itself, and this hamburger potato casserole cooked in a slow cooker is a perfect example. It features tender ground beef, smooth potatoes, and melted cheese, making it both satisfying and comforting. Whether you’re looking for a quick dinner solution or just something that will make your house smell delicious, this casserole is the perfect choice.
When I was growing up, this dish was a staple in my family, especially on busy weeknights when my mother needed something quick and easy to serve. The smell of beef and potatoes gently cooking all day long made us feel warm inside as we looked forward to enjoying it in the evening. I’ve continued this tradition, making this comforting meal for my own family and friends. This slow-cooker version is particularly convenient—just a little morning prep work ensures a great dinner is ready when it’s time to eat.
Ingredients:
1 pound ground beef: Forms the base of the casserole, giving it a robust, meaty taste.
1 onion, diced: Adds sweet undertones and complexity to the dish.
4 potatoes, diced: Acts as the primary starch, becoming soft and luscious as they cook.
1 can (10 oz) condensed cream of mushroom soup: Adds creaminess and ties all the ingredients together.
1/2 cup milk: Thins the soup to create a smooth sauce.
1/2 teaspoon salt: Enhances the overall flavor of the dish.
1/4 teaspoon black pepper: Adds a subtle spicy undertone.
1 cup grated cheddar cheese: Melts into a bubbly, gooey topping.
2 tablespoons bread crumbs: Adds a light, crisp texture on top.
Directions:
Brown the Ground Beef and Onions
In a skillet over medium heat, brown the ground beef and diced onion until the beef is no longer pink and the onion is translucent. Drain any excess fat.
Assemble the Layers
Start by placing the diced potatoes at the bottom of your slow cooker, followed by the browned beef and onion mixture.
Prepare the Sauce
In a mixing bowl, combine the condensed cream of mushroom soup, milk, salt, and pepper. Pour this mixture evenly over the potatoes and beef in the slow cooker.
Cook Slowly
Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours, until the potatoes are tender.
Add Another Layer
About an hour before serving, sprinkle the grated cheddar cheese and bread crumbs on top. Close the lid again and let the cheese melt and start bubbling.
Enjoy Your Meal
Serve the dish hot and enjoy the delightful aroma and flavors that make this simple dinner a real treat.
Customization Tips
This casserole is extremely versatile. Feel free to add some bell peppers, mushrooms, or peas to make it more colorful and nutritious. If you want to add a little heat, try sprinkling in some cayenne pepper or chopped jalapeños. You can also substitute different kinds of cheese, such as mozzarella, Monterey Jack, or even smoked cheese for added depth.
For a different texture, try slicing the potatoes thinly instead of dicing them. This will create layers with a creamier sauce seeping through the potato slices.
Make It Your Own
The secret behind this dish’s appeal lies not just in its comforting flavor but also in its adaptability. Whether you stick with the original recipe or add your own twists, slow cooker hamburger potato casserole is always a surefire hit. It’s perfect for nights when you need something hearty without spending too much time in the kitchen. Its simplicity means you can easily fit it into your meal plan, making it a routine favorite. So, the next time you need a dish that provides warmth through food, give this recipe a try!
Slow Cooker Hamburger Potato Casserole Recipe
Ingredients
- 1 pound ground beef giving it a robust, meaty taste.
- 1 onion diced: Adds sweet undertones and complexity to the dish.
- 4 potatoes diced: Acts as the primary starch, becoming soft and luscious as they cook.
- 10 oz condensed cream of mushroom soup Adds creaminess and ties all the ingredients together.
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated cheddar cheese gooey topping.
- 2 tablespoons bread crumbs crisp texture on top.
Instructions
- In a skillet over medium heat, brown the ground beef and diced onion until the beef is no longer pink and the onion is translucent; drain any excess fat.
- Place the diced potatoes at the bottom of your slow cooker, followed by the browned beef and onion mixture.
- In a mixing bowl, combine the condensed cream of mushroom soup, milk, salt, and pepper; pour this mixture evenly over the potatoes and beef in the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the potatoes are tender.
- About an hour before serving, sprinkle the grated cheddar cheese and bread crumbs on top; close the lid again and let the cheese melt and start bubbling.
- Serve the dish hot and enjoy the delightful aroma and flavors that make this simple dinner a real treat.
