Hamburger Potato Casserole–a beef and potato casserole made with layers of tender sliced potatoes, seasoned ground beef, and creamy mushroom sauce. It’s cooked in your Instant Pot or slow cooker and topped with melty cheddar cheese.
Hamburger Potato Casserole
This yummy meat and potatoes dish is comfort food to the max. It’s creamy, cheese and hearty. With only a 1 minute pressure cook time it’s perfect for nights you don’t have a lot of time to cook. You can also make it in the slow cooker for nights when you want flexibility on when you’ll eat. Enjoy!
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Onion–yellow or white
- Kosher salt
- Black pepper
- Garlic powder
- Smoked paprika
- Beef broth–or water and Better than Bouillon beef base
- Russet potatoes—or yukon gold, red
- Cream of mushroom soup–or cream of chicken, cream of celery
- Cheddar cheese–I used sharp
Steps
Watch the YOUTUBE video of me demonstrating this recipe. For the Instant Pot version, brown the beef and onion on sauté, season it, then add broth and layer in the potatoes and soup without stirring. Pressure cook for 1 minute, let it sit for 5–10 minutes, then stir and top with cheese to melt.
For the slow cooker, brown the beef and onion on the stove, season, then add everything to the slow cooker with broth, potatoes, and soup. Cook on low 2–3 hours until the potatoes are tender, then stir and top with cheese before serving.
Notes/Tips
- Serve with a side salad, roasted green beans, or steamed broccoli.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- This recipe can be gluten free if you use gluten-free cream of mushroom soup. Cambell’s makes a gluten free version now, I’ve seen it at a few grocery stores.
- Why only 1 minute of pressure cooking? Because the beef is already cooked this short time is just to steam the potatoes until tender without turning them to mush.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with smoked paprika are Instant Pot Next Level Bacon Mac and Instant Pot Breakfast Potatoes.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Hamburger Potato Casserole
- Prep Time: 20 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 21 minutes
- Yield: 4–6 servings 1x
Description
A beef and potato casserole made with layers of tender sliced potatoes, seasoned ground beef, and creamy mushroom sauce. It’s cooked in your Instant Pot or slow cooker and topped with melty cheddar cheese.
Ingredients
- 16 oz lean ground beef
- 1 cup diced onion
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- Dash of smoked paprika
- 1/2 cup beef broth
- 16 oz sliced russet potatoes (1/4 inch slices)
- 1 (10.5 oz) can cream of mushroom soup
- 4 oz (1 cup) shredded cheddar cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for about 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder and smoked paprika.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Layer the potatoes on top of the meat, try not to stack them directly on top of each other to ensure proper cooking. Sprinkle the potatoes with a pinch of kosher salt. Scoop the mushroom soup over the top, don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 1 minute. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir gently. Sprinkle the cheese on top and let it melt.
- Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion. Brown for about 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder and smoked paprika. Transfer to the slow cooker.
- Stir in the broth, potatoes and mushroom soup. Sprinkle with a pinch of kosher salt.
- Cover and cook on low for 2-3 hours, or until potatoes are tender.
- Stir gently. Sprinkle the cheese on top and let it melt.
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot or Slow Cooker
More Instant Pot potato and beef recipes…
Saddle Soup
A cowboy soup packed with seasoned beef, tender potatoes, ranch-style beans, cheddar cheese and bacon, made in the Instant Pot or in the slow cooker.
Amish Six Layer Dinner
A meat and potatoes Instant Pot or slow cooker dinner featuring ground beef, sliced russets, and vegetables, all simmered together in a creamy, savory sauce for an easy, family-friendly meal.
Braveheart Beef
A hearty beef dinner with potatoes, carrots and herbs in a savory gravy with warm, fluffy biscuits. Made in the Instant Pot or slow cooker.
Auntie Lori’s Casserole
A Swedish meatball and potato dinner that is so simple to throw together in the Instant Pot or slow cooker.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Hi Karen! I made this on Wednesday, 10/8, after trying to figure out what to make for dinner that night. It was super quick and easy, and tasted delicious! I had leftovers and took them over to my FIL’s house for lunch the next day, and he really enjoyed it too! Everyone told me I needed to make this one again! Thanks for another great recipe!
That makes me so happy to hear! I love those last-minute dinners that end up being keepers. 😊 So glad it was a hit with your family and your FIL!
This is pretty darn good! It was a little salty so next time I’ll use less beef better than bullion. I also had a BURN issue so I added another 1/2 C of water. It came out fine. Thanks again for another wonderful recipe.
Glad it worked even though you got the burn message 🙂
I got burn twice even though I added another half cup of broth. 😪
I want to try this in the oven in a casserole dish! I wonder if it would be ok to bake at 350° for about 35-40 minutes until potatoes are tender?
Sure! I think that it may take up to 50-60 minutes though.
Dear Karen,
This looks like my husband would enjoy this recipe very much. But I do not like to cook with canned cream soups. Could I substitute the cream soup for something else?
Thanks for all your wonderful recipes!
I suggest adding in 4 oz of cream cheese on top of the potatoes. Then gently stir it in along with 1/4 cup of milk after pressure cook time is up.
How would you do that in a crockpot??
Maybe just cook on low for 2.5 hours then add in the cream cheese for 30 minutes. It will soften and you’ll be able to stir it in along with some milk. One thought is that the cream of mushroom soup adds some flavor and salt. So if you leave it out you may need to add in some extra seasonings.