Go Back
Cheesy Hamburger Potato Casserole for Comforting Meals — featured

Cheesy Hamburger Potato Casserole for Comforting Meals

This Slow Cooker Cheesy Hamburger Potato Casserole combines layered potatoes, seasoned ground beef, and melty cheeses for a comforting meal that's perfect for busy evenings. Just prep, layer, and let the slow cooker do the work!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 7 hours 20 minutes
Total Time 7 hours 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Protein
  • 680 g lean ground beef
Vegetables
  • 900 g russet potatoes peeled and thinly sliced
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
Dairy
  • 225 g shredded sharp cheddar cheese
  • 120 g shredded mozzarella cheese
  • 120 ml sour cream
  • 120 ml whole milk
Condiments
  • 300 g condensed cream of mushroom soup
  • 120 ml beef broth
  • 15 ml Worcestershire sauce
Spices
  • 5 g garlic powder
  • 5 g onion powder
  • 5 g smoked paprika
  • 5 g salt
  • 2.5 g ground black pepper
  • 2.5 g dried parsley
Fats
  • 15 ml olive oil
  • 15 ml unsalted butter for greasing the slow cooker
Garnish
  • 30 g fresh parsley finely chopped for garnish

Equipment

  • Slow cooker Essential for slow cooking the casserole.
  • Skillet Useful for browning the ground beef and sautéing onions and garlic.
  • Whisk Ideal for ensuring the creamy sauce is smooth before pouring it over the layers.
  • Measuring Cups and Spoons Essential for accurate ingredient measurements.

Method
 

Preparation
  1. Wash, peel, and slice the potatoes. Keep them submerged in cold water to prevent browning.
  2. Cook ground beef in a skillet over medium-high heat for about 6 to 8 minutes until fully browned with no pink visible. Drain any excess grease.
  3. Add finely diced onion and minced garlic to the beef. Cook for 3 to 4 minutes for the onions to soften, and 30 seconds for the garlic.
  4. In a separate bowl, whisk together the condensed cream of mushroom soup, sour cream, milk, and beef broth until smooth.
  5. In the slow cooker, layer the sliced potatoes, followed by the browned beef, and then the creamy sauce. Top with shredded cheese.
  6. Set the cooker to low and let it cook for about 6 to 7 hours until bubbling at the edges.
  7. Add the remaining cheese on top and cook for an additional 15 to 20 minutes until fully melted.
  8. Allow the casserole to rest for about 10 minutes before serving. Garnish with freshly chopped parsley.