...
Go Back
Crockpot Hamburger Potato Casserole ready to serve, bubbling hot in a slow cooker.

Ultimate Crockpot Hamburger Potato Casserole

This Crockpot Hamburger Potato Casserole is a hearty, creamy, and cheesy family meal. Featuring tender potatoes, savory ground beef, and a unique twist of caramelized onions and bell peppers, it’s an easy slow cooker dish perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8
Course: Dinner, Main Dish
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds lean ground beef (can use one pound)
  • 2 (10.5 ounce) cans cream of mushroom soup (can use low or no sodium, see notes below)
  • 1 cup beef broth (can use low or no sodium)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • salt and pepper to taste
  • 4 ½ cups thinly sliced russet potatoes (about 1.5 pounds and sliced approximately 1/8-1/4” thick)
  • 1 ½ cups shredded cheddar cheese
  • 1 large yellow onion thinly sliced
  • 1 large bell pepper (any color) thinly sliced
  • 1 tablespoon butter or olive oil

Equipment

  • Crockpot (5-6 quart)
  • large, heavy-bottomed skillet
  • Medium bowl
  • Whisk

Method
 

  1. Brown the ground beef. In a large, heavy-bottomed skillet, brown and crumble 2 pounds lean ground beef. Season it generously with salt and pepper to taste. Cook until the beef is no longer pink and looks nicely browned. Once cooked, drain any excess grease from the skillet and set the beef aside.
  2. Prepare the sauce. In a medium bowl, combine 2 cans of cream of mushroom soup, 1 cup beef broth, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Add a pinch of salt and pepper if desired, keeping in mind the sodium content of your soup and broth. Whisk these ingredients together until they are well combined and smooth. Set this creamy mixture aside.
  3. Caramelize onions and peppers for the unique twist. In the same skillet you used for the beef, add 1 tablespoon of butter or olive oil. Add the thinly sliced yellow onion and bell pepper. Cook them over medium-low heat, stirring occasionally, until they are beautifully softened and lightly browned, about 15-20 minutes. This caramelization step is essential for developing the complex, sweet, and savory flavors that truly elevate this casserole.
  4. Layer the casserole. Spray the inside of a 5-6 quart crockpot with non-stick spray to prevent sticking and make cleanup easier.
  5. Add the first layer. Place half of the thinly sliced russet potatoes in an even layer on the bottom of the crockpot. Ensure they are spread out for even cooking.
  6. Add the beef. Next, add half of the browned ground beef evenly over the potato layer.
  7. Layer the caramelized vegetables. Spread the caramelized onions and peppers evenly over the beef layer. This is where that special twist comes in.
  8. Pour the sauce and cheese. Next, add half of the prepared soup mixture evenly over the vegetables, and then sprinkle half of the shredded cheddar cheese on top.
  9. Repeat layers. Repeat this layering process once more, starting with the remaining potatoes, then the beef, then the rest of the soup mixture, and finally, end with the remaining shredded cheddar cheese generously sprinkled on top.
  10. Slow cook. Cover the crockpot with its lid. Cook for 3-4 hours on high, or until the potatoes are completely tender. It is important to check for doneness by inserting a fork into the potatoes. They should be easily pierced without resistance. Be careful not to overcook, as this can lead to mushy potatoes.
  11. Rest and serve. Once the cooking time is complete and the potatoes are tender, allow the casserole to sit and cool briefly, uncovered, for about 10-15 minutes before serving. This allows the casserole to set slightly, making it easier to serve. I love to serve this hearty dish with a fresh green salad or your favorite steamed veggies.

Notes

Thinly slice potatoes (1/8-1/4 inch thick) for even cooking. Don't overcook to prevent mushiness. Take your time caramelizing onions and peppers for best flavor. Ensure ground beef reaches 160°F (71°C) if not browned thoroughly. Use low-sodium options to control salt. Serve with a fresh salad or steamed veggies. Leftovers keep for up to 3 days in the fridge; reheat with a splash of broth or water to maintain moisture. This casserole can be assembled up to 24 hours in advance and stored in the refrigerator.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.