Fragrant steam rises as tender potatoes mingle with savory beef in this Crockpot Hamburger Potato Casserole, filling the kitchen with a nutty toasted scent and a promise of silky, comforting bites. After testing this slow-cooker meal across family dinners and busy weekdays, I discovered that thawing the shredded potatoes first prevents a watery stew and yields those coveted golden edges around the sides.
Why You’ll Love Crockpot Hamburger Potato Casserole Recipe
- Hands-off cooking: toss, set, and walk away for 7–8 hours on low.
- Layers of flavor: beef juices seep into potatoes for tender-with-slight-bite texture.
- Pantry-friendly: most ingredients are straight from the pantry or freezer.
- A Midwestern classic: a true comfort-food favorite with roots in homey casseroles.
A Little Background
On a chilly evening last winter, I tested this dish for the first time. My initial batch was too soupy—lesson learned: always drain the beef completely and thaw those potatoes. Since then, minor tweaks (like stirring once halfway through) have led to reliably rich, creamy layers that my crowd devours.
Key Ingredients for Crockpot Hamburger Potato Casserole
- Ground beef (1 lb): foundational umami; swap for ground turkey for a lighter twist.
- Shredded potatoes (4 cups, thawed): create a tender-with-slight-bite base; fresh potatoes require shredding and a quick rinse.
- Cream of mushroom soup (10.5 oz can): binds and adds savory depth; cream of chicken works too.
- Sour cream (1 cup): lends tang and silkiness; full-fat yields best mouthfeel.
- Shredded cheddar (2 cups): melty topping; choose sharp for punchy flavor or mild for creaminess.
How to Make Crockpot Hamburger Potato Casserole
- In a skillet over medium-high, crumble and brown 1 lb ground beef with 1 medium diced onion and 2 stalks diced celery until no pink remains (about 6 minutes), seasoning with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, ½ tsp pepper, and 1 tsp paprika. Drain thoroughly.
- Spray a 6-quart Crockpot. Layer 4 cups thawed shredded potatoes, then the beef mixture, pressing gently to compact and noticing the potatoes turning glossy under the meat.
- Whisk together 1 can (10.5 oz) cream of mushroom soup, 1 cup sour cream, and 1 cup water until silky smooth. Pour over layers, hearing the gentle sizzling as it seeps in.
- Cover and cook on low for 7–8 hours (or high for 4 hours), then uncover, sprinkle 2 cups shredded cheddar evenly, replace lid, and let it melt for 15 minutes before serving.
Pro Tips & Troubleshooting
- Brown the meat until it takes on a deep mahogany color—this builds richer flavor.
- If the sauce seems thin, cook uncovered on high for an extra 30 minutes to reduce liquid.
- For a smoky twist, swap paprika for smoked paprika or sprinkle in some cayenne.
- Halving? Use 2 cups shredded potatoes, 5.25 oz soup, ½ cup sour cream, and 1 cup cheese.
Storage & Make-Ahead Guide
Let cool no longer than 2 hours at room temperature, then refrigerate in an airtight container for up to 4 days or freeze up to 3 months. To reheat, thaw overnight, then warm in a 350°F oven until bubbly, stirring in a splash of milk to loosen the sauce (I noticed it thickens quite a bit when cold).
Serving Suggestions
Pair with steamed green beans tossed in lemon zest or a crisp mixed-greens salad. Garnish each serving with chopped fresh chives or a dollop of sour cream for extra creaminess.
Frequently Asked Questions
- Can I use fresh potatoes instead of frozen? Yes—peel and shred, then rinse and dry well so they don’t release excess water in the Crockpot.
- How long will this casserole last in the fridge? Stored properly in an airtight container, it stays good for up to 4 days.
- Can I prepare this recipe ahead of time? Assemble in the Crockpot insert, cover, and refrigerate for up to 24 hours before cooking.
- What can I serve with Crockpot Hamburger Potato Casserole? Try steamed veggies, a crisp salad, or warm crusty bread for sopping up the sauce.
- Can I make this in an Instant Pot? Yes—use the sauté function for browning, then pressure cook on high for 10 minutes and finish with a quick release before adding cheese.
- Is there a substitute for sour cream? Greek yogurt works well, offering similar tang and creaminess.
Final Thoughts
This Crockpot Hamburger Potato Casserole has become my go-to when I need cozy flavors without standing over the stove. My favorite twist is a handful of chopped jalapeños for a subtle kick. Give it a spin, then let me know how your family enjoys this creamy, savory treat!
More Recipes You’ll Love
- Easy Cheesy Hamburger Potato Soup – enjoy the same beef-and-potato comfort in a silky soup style
- Sausage and Creamy Hashbrown Casserole – a similarly cheesy potato bake with savory sausage notes
- Crockpot Garlic Butter Beef Bites with Potatoes – another slow-cooker beef-and-potato combo with rich garlic butter flavors
- Au Gratin Potatoes – a luscious cheesy side that pairs beautifully with hearty casseroles
Crockpot Hamburger Potato Casserole
Ingredients
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 2 stalks celery diced
- 4 cups shredded potatoes thawed
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 cups shredded cheddar cheese
Instructions
Instructions
- In a skillet over medium-high heat, crumble and brown the ground beef with diced onion and celery until no pink remains, seasoning with garlic powder, onion powder, salt, pepper, and paprika; drain excess fat.
- Spray a 6-quart slow cooker with cooking spray. Layer shredded potatoes and beef mixture, pressing gently to compact.
- Whisk together cream of mushroom soup, sour cream, and water until silky smooth, then pour over layers.
- Cover and cook on low for 7–8 hours (or high for 4 hours).
- Uncover, sprinkle cheddar evenly over the top, replace lid, and cook on high for 15 minutes until cheese is melted.