This Crockpot Potato Hamburger Casserole is made with layers of beef, potatoes, cheese in a creamy sauce for an easy, hearty meal the whole family will love.A HEARTY DINNER CASSEROLEThis Crockpot Potato Hamburger Casserole is a simple, family friendly dinner that is hearty and the definition of comfort food with very little prep. Its super flexible too. You can swap in different cream soups, you can use less meat, you can even leave out the meat or use a different kind of meat, or choose your favorite cheese to make it exactly how youll like it. Everything cooks right in the slow cooker, making this an easy weeknight option that pairs well with a fresh salad or steamed vegetables!FREQUENTLY ASKED QUESTIONS:Do I need to use two pounds of beef? Nope! This recipe is totally fine just using one pound. I know the cost of meat has gotten pretty high lately so please use what is in your budget. You could use ground chicken or turkey or even pork for more affordable options. What to serve with Crock Pot Potato Hamburger Casserole? Youll see I served it with a salad. I think some steamed green beans or broccoli would also be yummy.Dont forget some Dinner Rolls, Garlic Bread, or Breadsticks too. What else can I add to the casserole? Some thinly sliced onions can be added to the potatoes as well.I think you could even experiment with adding other vegetables as well. What other cheese options can I try? I like to shred cheese directly from the block as it melts much smoother than pre-shredded. However, you can use packaged shredded cheese as well. Sometimes I just dont have all that time to shred it myself (especially if I am trying to get this in the crock pot before work.) You can also change up the cheese by adding mozzarella, Colby Jack or even Pepper Jack for a yummy spice kick! How long do I cook this for? I say to cook between 3-4 hours, but Crockpot temps can be variable so make sure to test the tenderness of the potatoes at the 2 hour mark to make sure it doesnt become over cooked. How to store leftovers? Leftover casserole can be stored in an airtight container for up to 4-5 days. You can keep it in the fridge. Leftovers can be frozen for up to 3 months. Thaw in the fridge before reheating. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)lean ground beef you can just use one pound of ground beef. As I said above, I know it is expensive these days and one pound works just fine with this recipe. And of course, ground chicken, ground turkey or pork also work. I think it would even work with ground sausage.russet potatoes peeled and thinly slices. You could use gold potatoes as well.cream of mushroom soup grab your favorite from the store or use some Homemade Cream of Mushroom Soup. Go for the low sodium or no sodium soup if you have it. You can use any cream soup that you like. Honestly, I hate mushrooms and I cant tell that there is anything remotely tasting like a mushroom when I use cream of mushroom soup, lol. So cream of chicken, cream of onion, cream of whatever you want really. You can even use Homemade Cream of Chicken Soup.beef broth or you can use milk or water instead. Homemade Beef Broth is another option to use. You may notice, shown in the ingredient photo is the Better than Bouillon paste. That is used to make the broth (the ratios are one teaspoon plus one cup of water). Also, use low or no sodium options where possible. If anyone is at all sensitive to salt or tends to think stuff is salty, then definitely go with low or no sodium options and you can always add salt to taste.garlic powder and onion powder you can experiment with the seasonings. I think a cajun or creole seasoning would work well.shredded cheddar cheese you can use your favorite shredded cheese here or a blend of cheeseHOW TO MAKE CROCK POT POTATO HAMBURGER CASSEROLE:In a large, heavy-bottomed skillet, brown and crumble the meat. Drain and set aside. Peel and slice the potatoes. Set aside. In a medium bowl, add the cream of mushroom soup, beef broth, garlic powder, onion powder, a pinch of salt and pepper. Whisk to combine well. Set aside.Spray the inside of the crockpot with non-stick spray. Add half of the potatoes in a layer on the bottom of the crockpot. Then add half of the browned beef.Next add half of the soup mixture and then half of the cheese.Repeat this process and end with the shredded cheese on top. Cover with the lid. Cook for 3-4 hours on high or until the potatoes are tender. You can test this by inserting a fork. When finished cooking, allow it to sit and cool briefly before serving.Serve with your favorite veggie or salad.CRAVING MORE RECIPES?Crock Pot Swamp PotatoesCrock Pot Cheesesteak Potato CasseroleCrock Pot Kielbasa and PotatoesCrock Pot Creamy Sausage and PotatoesCrock Pot Smothered Pork Chops and PotatoesTwice Baked Potato CasserolePotato Green Bean CasseroleBeef Noodle CasseroleBacon Cheeseburger Casserole PrintCrock Pot Potato Hamburger CasseroleA filling casserole with potatoes, beef, and sauce. Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 4 hours hoursTotal Time 4 hours hours 15 minutes minutesServings 10Calories 286kcalAuthor Brandie SkibinskiIngredients2 pounds lean ground beef4 cups russet potatoes 1.5 pounds peeled and thinly sliced (approximately 1/8-1/4 thick)2 cans cream of mushroom soup 10.5 ounce cans1 cup beef broth or you can use milk or water teaspoon garlic powder teaspoon onion powdersalt and pepper to taste1 cups shredded cheddar cheeseInstructionsIn a large, heavy-bottomed skillet, brown and crumble the meat. Drain and set aside. Peel and slice the potatoes. Set aside.In a medium bowl, add the cream of mushroom soup, beef broth, garlic powder, onion powder, a pinch of salt and pepper. Whisk to combine well. Set aside. Spray the inside of the crockpot with non-stick spray.Add half of the potatoes in a layer on the bottom of the crockpot. Then add half of the browned beef. Next add half of the soup mixture and then half of the cheese.Repeat this process and end with the shredded cheese on top.Cover with the lid.Cook for 3-4 hours on high or until the potatoes are tender. You can test this by inserting a fork.When finished cooking, allow it to sit and cool briefly before serving.Serve with your favorite veggie or salad. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.This cooks on low for 3-4 hours and makes 8-10 servings with a serving size being 1 to 1 1/2 cups.NutritionCalories: 286kcal | Carbohydrates: 16g | Protein: 28g | Fat: 12g | Sodium: 696mg | Fiber: 1g | Sugar: 0.5g