Description
This hearty, comforting Slow Cooker Cowboy Potato Casserole features tender potatoes, savory ground beef, and a creamy mushroom sauce, all topped with melted cheddar cheese. It’s an easy, crowd-pleasing dish perfect for weeknight dinners or potlucks.
Ingredients
- 1 ½ pounds ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 5 large potatoes, peeled and cut into chunks or diced
- 1 can (10.75 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1️⃣ Cook the beef and vegetables:
In a skillet over medium heat, brown the ground beef with the chopped onion, minced garlic, and diced red bell pepper. Cook until the meat is fully cooked and the vegetables are tender, about 5-7 minutes.
Drain any excess fat and set aside.
2️⃣ Prepare the sauce:
In a small bowl, combine the cream of mushroom soup, milk, salt, black pepper, and paprika. Mix well to create a smooth sauce.
3️⃣ Layer the ingredients:
In the bottom of a slow cooker, layer half of the diced potatoes.
Top with half of the beef and vegetable mixture, followed by half of the soup mixture.
Repeat the layers with the remaining potatoes, beef mixture, and soup mixture.
4️⃣ Cook in the slow cooker:
Cover and cook on low heat for 5-6 hours, or until the potatoes are tender and cooked through.
5️⃣ Add the cheese topping:
Sprinkle the shredded cheddar cheese evenly over the casserole.
Cover and cook for an additional 20 minutes, or until the cheese is melted and bubbly.
6️⃣ Garnish and serve:
Turn off the slow cooker and let the casserole sit for 5 minutes. Garnish with freshly chopped parsley before serving.
Notes
- Variations:
- Add a can of drained corn or green beans for extra vegetables.
- Use pepper jack cheese instead of cheddar for a spicy kick.
- Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
- Make Ahead:
- Assemble the ingredients in the slow cooker the night before, store it in the refrigerator, and start cooking in the morning.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Nutrition
- Serving Size: 6-8