Crock Pot Hamburger And Potato Casserole

overhead shot of a slow cooker full of beef and potatoes with a large wooden spoon

4.99 from 88 votes

Your taste buds will be amazed when you find out how easy it is to make this crock pot hamburger and potato casserole recipe loaded with savory beef, potatoes and gooey cheese.

Prep Time15

Cook Time4 30

Total Time4 45

Course: Main Course

Cuisine: American

Keyword: Slow Cooker Beef and Potatoes Recipe

Servings: servings

Calories: 305kcal

Ingredients

1½ pounds lean ground beef
1 cup diced yellow onion
1 cup unsalted beef broth
2. ounces dry onion soup mix
10.5 ounces cream of mushroom soup
1 teaspoon salt
½ teaspoon black pepper
5 pounds golden potatoes, sliced ⅛ to ¼-inch thick
16 ounces Colby jack cheese, shredded

Instructions

In a medium skillet, on medium-high heat, add the ground beef and diced onions. Cook for 5 to 6 minutes or until no pink remains and the onions are tender. Make sure to break up the beef into crumbles. Remove the cooked ground beef and onions and place them into a bowl or plate. Be sure to use a slotted spoon to allow all the excess rendered fat to remain in the skillet. Set aside.
Add the unsalted beef broth, golden onion soup mix, cream of mushroom soup, salt, and black pepper to a mixing bowl with a pour spout. Whisk to combine fully. Set aside.
Spray the insert of a large 6-quart slow cooker with nonstick spray, evenly layer ⅓ of the sliced golden potatoes.
Sprinkle ⅓ of the ground beef mixture evenly over the potatoes.
Pour ⅓ of the liquid mixture over the sliced potatoes and beef, then top that with ⅓ of the grated Colby jack cheese.
Repeat steps 4 to 6 with the remaining ingredients. Your very top layer should be the final ⅓ of the shredded Colby jack cheese.
Place the lid onto the slow cooker and turn it on HIGH for 4½ hours or until the potatoes are fork-tender.

Video

Notes

Make sure that you use unsalted broth for this recipe. You can substitute chicken or vegetable broth for the beef. If you do not use an unsalted broth, you may want to cut back on the amount of salt you add to your recipe.
I like to keep the skin on my golden potatoes because there are a lot of nutrients in the skin and it helps the potatoes hold their shape better during the long cooking time in the slow cooker. It also makes the prep time of your potatoes so much quicker when you do not have to peel the potatoes.
Your slow cooker will be very full after all the layers of potatoes, ground beef, and cheese are added. As it cooks, it will reduce in your slow cooker. Do not remove the lid for the entire cooking time. You want to make sure that all the moisture created inside your slow cooker stays there to cook the potatoes. At the 4½ hour mark, you can check to see if your potatoes are fork-tender. If so, they are done, but if not, you can cook them for an additional 30 minutes or so.
You can keep your slow cooker beef and potatoes warm in your slow cooker for up to an hour until ready to serve. Most slow cookers have a warm or low setting. I would not keep the slow cooker on warm any longer than an hour after the potatoes are fully cooked, as they will start to get mushy. I suggest keeping the lid on the slow cooker to prevent the potatoes from drying out.

Nutrition