Slow Cooker Cowboy Potato Casserole

Why Make This Recipe

Slow Cooker Cowboy Potato Casserole is the perfect dish for busy days. It brings together hearty ingredients that create a flavorful and comforting meal. This recipe is easy to prepare and cooks slowly, allowing the flavors to blend perfectly. Whether you’re feeding a crowd or just your family, this casserole will leave everyone satisfied and wanting more.

How to Make Slow Cooker Cowboy Potato Casserole

Ingredients:

• 1.5 pounds ground beef
• 1 large yellow onion (chopped)
• 2 cloves garlic (minced)
• 2 pounds frozen diced potatoes (such as O’Brien hash browns with peppers and onions, or plain diced hash browns)
• 1 can (15-ounce) whole kernel corn (drained)
• 1 can (10-ounce) Rotel diced tomatoes with green chilies (undrained)
• 1 can (10.75-ounce) condensed cream of mushroom soup
• 1/2 cup beef broth or milk
• 1 teaspoon dried paprika
• 1 teaspoon dried parsley flakes (optional, for color)
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt (to taste, start with 1/2 teaspoon, adjust after cooking)
• 2 cups shredded sharp cheddar cheese (divided)
• 1/2 cup crispy fried onions or cooked, crumbled bacon (for topping, optional)

Directions:

1. In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned. Drain excess fat.
2. In the slow cooker, add the cooked beef mixture, frozen potatoes, corn, Rotel tomatoes, cream of mushroom soup, beef broth or milk, paprika, parsley flakes, chili powder, garlic powder, black pepper, and salt. Stir together until well combined.
3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
4. About 30 minutes before serving, stir in 1 cup of shredded cheddar cheese. Top with the remaining cheese and crispy onions or bacon.
5. Cover and let the cheese melt before serving.

How to Serve Slow Cooker Cowboy Potato Casserole

Serve this casserole hot, right from the slow cooker. It’s great as a main dish for dinner, but you can also serve it at potlucks or family gatherings. Pair it with a simple side salad or some crusty bread for a complete meal.

How to Store Slow Cooker Cowboy Potato Casserole

If you have leftovers, let the casserole cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw in the fridge overnight and warm in the microwave or oven.

Tips to Make Slow Cooker Cowboy Potato Casserole

• Feel free to adjust the seasoning to suit your taste. You can add more chili powder for a spicier mix or skip the salt if you prefer.
• For added nutrition, consider throwing in some chopped bell peppers or spinach.
• If you don’t have frozen diced potatoes, you can use fresh potatoes, just chop them into small cubes.

Variation

You can customize this recipe to your liking. Try swapping ground beef for ground turkey or chicken for a lighter option. You can also use different types of cheese, like pepper jack for a kick, or mozzarella for a milder taste.

FAQs

Can I use fresh diced potatoes instead of frozen?
Yes, you can use fresh diced potatoes. Just make sure to cut them into small pieces for even cooking.

How long can I keep leftovers?
Leftovers can be stored in the fridge for up to 3 days or in the freezer for 3 months.

Can I make this recipe ahead of time?
Yes, you can prepare all the ingredients and store them in the fridge overnight. Just transfer them to the slow cooker in the morning and cook as directed.

Slow Cooker Cowboy Potato Casserole

A flavorful and comforting dish combining ground beef, potatoes, corn, and cheese, cooked slowly for a perfect meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 pounds ground beef
• 1 large yellow onion (chopped)
• 2 cloves garlic (minced)
• 2 pounds frozen diced potatoes such as O’Brien hash browns with peppers and onions, or plain diced hash browns
• 1 can (15-ounce) whole kernel corn (drained)
• 1 can (10-ounce) Rotel diced tomatoes with green chilies (undrained)
• 1 can (10.75-ounce) condensed cream of mushroom soup
• 1/2 cup beef broth or milk
• 1 teaspoon dried paprika
• 1 teaspoon dried parsley flakes optional, for color
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt to taste, start with 1/2 teaspoon, adjust after cooking
• 2 cups shredded sharp cheddar cheese (divided)
• 1/2 cup crispy fried onions or cooked, crumbled bacon for topping, optional

Method

 

Preparation

1. In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned. Drain excess fat.
2. In the slow cooker, add the cooked beef mixture, frozen potatoes, corn, Rotel tomatoes, cream of mushroom soup, beef broth or milk, paprika, parsley flakes, chili powder, garlic powder, black pepper, and salt. Stir together until well combined.

Cooking

1. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
2. About 30 minutes before serving, stir in 1 cup of shredded cheddar cheese. Top with the remaining cheese and crispy onions or bacon.
3. Cover and let the cheese melt before serving.

Notes

Feel free to adjust seasoning to suit your taste. You can add more chili powder for a spicier mix or skip the salt if preferred. Consider adding chopped bell peppers or spinach for added nutrition. Fresh diced potatoes can be used instead of frozen; just chop them into small cubes.