Go Back
–+ servings
Slow Cooker Cowboy Potato Casserole

Slow Cooker Cowboy Potato Casserole: Comfort in Every Bite

This Slow Cooker Cowboy Potato Casserole combines savory ground beef, creamy mushroom sauce, and tender potatoes for a hearty meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat and Veggies
  • 1 pound Ground Beef Drain excess grease
  • 1 Yellow Onion Chopped
  • 2 cloves Garlic Minced
  • 3 cups Frozen Diced Potatoes Use par-cooked frozen potatoes like O'Brien hash browns
  • 1 can Whole Kernel Corn Drained
  • 1 can Rotel Diced Tomatoes with Green Chilies Undrained
For the Creamy Sauce
  • 1 can Condensed Cream of Mushroom Soup Homemade works as a substitute
  • 1 cup Beef Broth or Milk Opt for broth for elevated flavor
For Seasoning
  • 1 teaspoon Dried Paprika Smoked paprika for deeper flavor
  • 1 teaspoon Chili Powder Adjust according to spice preference
  • Salt To taste
  • Black Pepper To taste
  • 1 teaspoon Garlic Powder Fresh garlic can replace for stronger essence
  • 1 teaspoon Dried Parsley Flakes Optional
For the Topping
  • 2 cups Shredded Sharp Cheddar Cheese Consider pepper jack for an extra kick
  • Crispy Fried Onions or Bacon Optional topping

Equipment

  • Slow cooker
  • skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Brown the ground beef with the chopped onion and minced garlic in a skillet over medium-high heat for 6-8 minutes until the beef is no longer pink. Drain excess grease.
  2. Transfer the beef mixture to the slow cooker, scraping in any flavorful bits from the skillet. Add frozen diced potatoes, drained corn, and undrained tomatoes. Mix gently.
  3. Whisk together the cream of mushroom soup and beef broth or milk in a bowl until smooth, then pour over the mixture in the slow cooker.
  4. Sprinkle paprika, chili powder, salt, and pepper over the mixture and stir gently to combine.
  5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the potatoes are tender.
  6. In the last 30 minutes of cooking, layer shredded cheese on top and cover to let it melt.
  7. Serve hot, optionally topping with crispy onions or bacon.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 8mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 2 months. Reheat in the microwave or oven.

Tried this recipe?

Let us know how it was!