Beef · Slow cooker

Eating on a Dime Slow Cooker Hamburger Potato Casserole

Carrie from Eating on a Dime layers thinly sliced russets, browned beef, a quick cream-of-mushroom sauce and shredded cheese, then lets the crockpot do the rest. It is comfort-food casserole at its scruffiest, and her daughter requests it for her birthday.

R By Richard · Adapted from Eating on a Dime · Published 23 June 2026
👁 633.7k source views ❤️ 17.5k source likes
🍲Slow cook 3 hr (Low) / 4 hr (High)
I'm OBSESSED with This Crock Pot Hamburger Potato Casserole Recipe!

Source video by Eating on a Dime on YouTube. This recipe was adapted with strict source-fidelity rules.

This is Carrie from Eating on a Dime's family favourite crockpot casserole, the one her daughter asks for on her birthday. Two pounds of beef mince are browned and drained, then layered with thinly sliced russet potatoes, a sauce of cream of mushroom soup whisked with milk, and shredded cheese. Everything goes in twice for a proper two-layer build, then cooks on high for 3 to 4 hours until the potatoes give to a fork. It is sloppy, cheesy comfort food, and it dirties only one pot.

Ingredients

Main
  • 0.9 kglean beef mince
  • 170 gshredded cheese, freshly shredded
  • 5 wholerusset potatoes, peeled and thinly sliced
Sauce
  • 2 canscondensed cream of mushroom soup
  • 240 mlmilk
To serve
  • salt and pepper

Method

  1. If your slow cooker has a saute function, set it to saute and brown the beef mince directly in the insert. Otherwise brown the beef in a frying pan on the hob.

  2. Drain off the fat from the browned beef, then turn the slow cooker off and let the beef cool slightly. Tip the beef into a bowl while you prepare the rest.

  3. In a separate bowl, whisk together the two cans of cream of mushroom soup and the milk until smooth. Set aside.

  4. Shred the cheese and set aside.

  5. Peel the russet potatoes and slice them thinly and as evenly as possible, by knife or mandolin. Even slices help everything cook through at the same rate.

  6. Layer half the sliced potatoes across the bottom of the slow cooker insert.

  7. Spread half the browned beef over the potatoes.

  8. Pour half the cream of mushroom and milk mixture over the beef, then scatter half the cheese on top.

  9. Repeat the layers with the remaining potatoes, beef, sauce and cheese.

  10. Cover and cook on high for 3 to 4 hours, until the potatoes are tender and a fork slides in cleanly.

    ~210 min

  11. About 10 to 15 minutes before serving, take the lid off so any extra moisture can evaporate.

    ~15 min

  12. Unplug the slow cooker and let the casserole rest for 5 to 10 minutes before scooping out with a spatula. Season at the table with salt and pepper.

    ~10 min

Frequently asked

Can I use turkey or chicken mince instead of beef?
Yes. Carrie suggests a half-and-half mix of beef and turkey mince as a money-saver, since the turkey takes on the flavour of the beef when browned together. All chicken mince or turkey also works.
Can I skip the cream of mushroom soup?
Yes. Cream of chicken or condensed cheddar cheese soup are direct swaps, or use one of each. A homemade condensed cream soup also works.
Can I leave the skins on the potatoes?
Yes. Carrie peels them because her kids prefer them peeled, but Yukon Gold or red potatoes with the skins on are also fine. Just slice them thinly and evenly so they cook through together.
Can I add vegetables to the casserole?
Yes. Green beans or broccoli can be layered in alongside the potatoes for a true one-pot dinner.
Can I use frozen hash browns instead of fresh potatoes?
Yes. Swap the russet potatoes for a bag of frozen hash browns, tater tots or shredded hash browns, and build the layers the same way. No peeling or slicing required.
Extraction notes (transparency): Prep time and default servings not stated in transcript so left null. Cream of mushroom soup quantity given in cans (2) as stated, with no gram weight on camera. Cheese given in cups (1.5) as stated.