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Slow Cooker Hamburger and Potato Casserole

A layered slow cooker casserole with seasoned ground beef, tender sliced potatoes, and a creamy cheddar sauce that cooks hands-off all day.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb lean ground beef
  • 5 medium russet or Yukon Gold potatoes peeled and thinly sliced to 1/4-inch thickness
  • 1 small onion diced
  • 2 cloves garlic minced
  • 10.5 oz cream of mushroom soup 1 can; cream of onion works as substitute
  • 0.5 cup milk or beef broth
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • salt and black pepper to taste
  • 2 cups shredded cheddar cheese freshly shredded from block recommended
  • fresh chives or parsley for garnish

Equipment

  • Slow cooker (6-quart)
  • large skillet
  • Mandoline slicer or sharp knife

Method
 

  1. In a large skillet over medium-high heat, cook the ground beef and diced onion together, breaking the meat apart, until fully browned and the onion is soft, about 7 to 8 minutes. Drain excess grease. Add minced garlic and stir for 1 minute. Set aside.
  2. In a medium bowl, whisk together the cream of mushroom soup, milk, Italian seasoning, paprika, salt, and pepper until smooth.
  3. Grease the slow cooker insert. Layer half of the sliced potatoes across the bottom, followed by half of the beef mixture, then half of the sauce. Repeat with the remaining potatoes, beef, and sauce.
  4. Cover and cook on Low for 7 to 8 hours or on High for 4 hours, until the potatoes are completely fork-tender.
  5. About 15 minutes before serving, sprinkle shredded cheddar evenly over the top. Cover and continue cooking until the cheese is fully melted and bubbling at the edges.
  6. Turn off the slow cooker and let the casserole rest uncovered for 5 to 10 minutes before scooping. Garnish with fresh chives or parsley and serve directly from the slow cooker.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Flavors deepen overnight. Reheat with a splash of milk or broth to loosen the sauce. Freezes well for up to 2 months - thaw overnight before reheating. Substitutions: Ground turkey works in place of beef - add a splash of Worcestershire sauce while browning for more depth. Add thinly sliced carrots, frozen peas, or corn between layers for extra vegetables. Use low-fat cream soup and reduced-fat cheese for a lighter version. Tip: Slice potatoes to a consistent 1/4-inch thickness for even cooking. A mandoline slicer makes this easy and ensures every slice is done at the same time.