Slow Cooker Hamburger Potato Casserole

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Slow Cooker Hamburger Potato Casserole

  • Prep time: 15 minutes

  • Cook time: 4 hours (High) or 7–8 hours (Low)

  • Servings: 6 people

Ingredients

  • Ground Beef: 1.5 lbs (lean 80/20 or 90/10)

  • Potatoes: 5–6 medium Russet or Yukon Gold, thinly sliced (about 1/4 inch)

  • Onion: 1 medium, diced

  • Garlic: 3 cloves, minced

  • Condensed Soup: 1 can (10.5 oz) Cream of Mushroom or Cream of Celery

  • Milk: 1/2 cup

  • Cheese: 2 cups shredded sharp cheddar

  • Seasonings: 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp onion powder

  • Optional: Chopped parsley for garnish

Instructions

  1. Brown the Beef: In a skillet over medium heat, cook the ground beef with the diced onions until the meat is no longer pink. Drain the excess grease. Stir in the minced garlic and cook for 1 minute.

  2. Prep the Sauce: In a small bowl, whisk together the condensed soup, milk, salt, pepper, paprika, and onion powder.

  3. Layer: * Grease your slow cooker insert.

    • Place half of the sliced potatoes at the bottom.

    • Top with half of the beef mixture and 1 cup of cheese.

    • Repeat the layers (remaining potatoes, remaining beef).

  4. Pour: Pour the soup mixture evenly over the top.

  5. Cook: Cover and cook on Low for 7–8 hours or High for 4 hours, until potatoes are fork-tender.

  6. Finish: Sprinkle the remaining 1 cup of cheese over the top during the last 15 minutes of cooking. Let it melt, garnish with parsley, and serve.

Notes & Tips

  • Potato Prep: Slicing the potatoes thin and uniform is key. If they are too thick, they’ll stay hard while the meat overcooks.

  • Drain the Grease: Don’t skip draining the beef after browning; otherwise, the casserole will end up oily.

  • Veggie Boost: Feel free to add a layer of sliced carrots or a bag of frozen peas/corn halfway through.

Benefits

  • Energy Dense: High in complex carbohydrates and protein, making it a great recovery meal after a long day.

  • Iron & Potassium: Provides a solid dose of Iron from the beef and Potassium from the potatoes.

  • Time-Saving: Minimizes active cooking time, letting the slow cooker do the heavy lifting.

Nutritional Info (Per Serving)

Nutrient Amount
Calories 480 kcal
Protein 32g
Fat 24g
Carbohydrates 34g
Fiber 3g

Q&A

Q: Can I use frozen hash browns instead of fresh potatoes?

A: Yes! You can use a bag of frozen sliced or cubed potatoes. Reduce the cook time by about 1 hour as they tend to soften faster.

Q: Do I have to brown the beef first?

A: While you could put it in raw, I strongly advise against it. Browning develops flavor (Maillard reaction) and allows you to drain the fat, preventing a “soupy” or greasy casserole.

Q: Can I make this dairy-free?

A: You can swap the condensed soup for a dairy-free version (like Amy’s), use almond/oat milk, and use a vegan cheddar shred.

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