Slow cooker cheeseburger casserole puts the classic flavors of the sandwich into a one pot meal. It’s easy to make for a busy night and family friendly!
When I want to make an easy meal, I turn to two things: casseroles and my slow cooker.
This version of a cheeseburger casserole combines a cheesy sauce with ground beef in a pretty close replica of a classic cheeseburger.
Sure, burgers themselves are easy enough to make, but they do involve more babysitting than this crockpot casserole.
Think about it, you have to form the patties, grill them, flip them, all individually.
If you have a big family, this eats time.
For this, you just brown up some beef and dump everything in your slow cooker.
And then you can go about your day without having to worry about dinner.
You’ll need the following for this casserole:
- Ground beef – You can use your preferred fat ratio, though leaner ground beef produces less grease.
- Veggies – A white onion and a poblano pepper (seeded & diced) are all you need.
- Cheddar cheese soup – You can sub in just about any cream of soup you want, but it will lose the cheeseburger flavor.
- Milk – I use whole milk for this recipe.
- Bisquick – You can use your preferred box of Bisquick, but I use their regular kind.
- Cheddar cheese – You can use white or yellow.
How to make
Heat a large skillet over medium high heat and then add the ground beef, onion, and pepper. Break up the beef as it cooks and stir it often.
Once the meat has browned, carefully drain off the excess grease.
Next, add the condensed soup and milk to the skillet. Stir everything together to evenly combine and then remove the skillet from the heat and set aside.
In a medium sized mixing bowl, whisk together the Bisquick and water.
Lightly spray the inside of slow cooker with non stick cooking spray.
Use a spatula to scrape the batter out of the mixing bowl into the crockpot and then spread it out into an even layer.
Next, add the ground beef mixture on top of the batter and spread it out as evenly as possible into an even layer.
Finally, sprinkle the shredded cheddar cheese evenly out overtop and place the lid on top.
Cook the casserole on HIGH for 3 to 4 hours or until the batter has risen up and cooked through.
Serve the casserole topped with your favorite burger toppings and enjoy!
Serving and storing
This casserole is best served fresh and hot from the slow cooker.
We like to add our favorite toppings for burgers like ketchup, mustard, shredded lettuce, more cheese, pickles, tomatoes and onions.
To store, carefully transfer the casserole to an airtight container and place in the fridge for up to 5 days.
When you are ready to eat it again, you can microwave an individual portion or place the casserole in an oven safe dish and bake for a few minutes until warmed through.
Tips and tricks
- Don’t have a poblano pepper lying around? You can substitute any mild pepper like the more traditional green bell variety. You can also use a can of drained, chopped green chiles. Chopped jalapenos would also work if you were interested in upping the heat level.
- You can sub other cream of soups, but it won’t taste as cheeseburger-y. I’ve used cream of mushroom, onion, chicken, and even celery with success.
- You could also use other shredded cheeses, but you might find it won’t taste as much like a cheeseburger.
- Don’t forget to drain the excess grease from your meat! If you skip this step, you may end up with a soupy, greasy mess since there will be too much liquid in the pot and the batter won’t be able to cook through or rise properly.
Other casseroles to try
Slow cooker cheeseburger casserole is a family favorite. Add it to your menu and feed your whole crowd happily.
If you love casseroles, check out these other great ideas:
If you’ve tried this SLOW COOKER CHEESEBURGER CASSEROLE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers!
Slow Cooker Cheeseburger Casserole
- 1 lb ground beef
- 1 small white onion diced
- 1 small poblano pepper seeded & diced
- 1 can condensed cheddar cheese soup
- 1/4 cup milk
- 2 cups Bisquick
- 3/4 cup water
- 3/4 cup shredded cheddar cheese
- To a large skillet set over medium high heat, add the ground beef, onion, and pepper. Cook, stirring often, and breaking up the beef as it cooks.
- Once the meat's completely browned, drain off the excess grease.
- Add the condensed soup & milk to the skillet, and stir together to evenly combine the mixture. Remove the skillet from heat and set aside.
- In a medium sized mixing bowl, add the bisquick & water and whisk them together just until evenly combined.
- Lightly spray the crock of the crockpot with non stick cooking spray. Using a spatula scrape the mixing bowl to transfer the batter into the crockpot, spreading it out into an even layer.
- Add the ground beef mixture into the crockpot (yes, on top of the batter), and spread it out as evenly as possible into an even-ish layer- doesn't have to be perfect. Sprinkle the shredded cheddar cheese evenly out overtop.
- Add the lid to cover, and cook the casserole on HIGH for 3-4 hours, or until the batter has risen up and cooked through.
- Serve the casserole topped with your favorite burger toppings and enjoy!