Cowboy Potato Casserole
This Slow Cooker Cowboy Potato Casserole combines hearty ingredients into a warm, comforting dish that's easy to prepare and perfect for busy days.
Ingredients
Main ingredients
- 1.5 pounds ground beef
- 1 large yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 pounds frozen diced potatoes (e.g., O'Brien 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
- 0.5 cup beef broth or milk
Seasonings
- 1 teaspoon dried paprika
- 1 teaspoon dried parsley flakes (optional)
- 0.5 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt (to taste)
Toppings
- 2 cups shredded sharp cheddar cheese (divided)
- 0.5 cup crispy fried onions or cooked crumbled bacon (optional)
Instructions
Preparation
- In a large skillet over medium heat, brown the ground beef with the chopped onion and minced garlic until the meat is cooked through. Drain any excess fat.
- Transfer the beef mixture to a slow cooker. Add the frozen diced potatoes, drained corn, Rotel tomatoes (with juices), cream of mushroom soup, beef broth or milk, paprika, parsley flakes (if using), chili powder, garlic powder, black pepper, and salt. Mix everything well to combine all the ingredients.
Cooking
- Cover the slow cooker and cook on low for 6-7 hours or on high for about 4 hours. Stir occasionally if possible.
- About 30 minutes before serving, stir in 1 cup of shredded sharp cheddar cheese. Allow it to melt and mix into the casserole.
- Just before serving, top with the remaining cup of cheddar cheese and crispy fried onions or crumbled bacon, if desired. Let it sit for a few minutes before serving to allow the cheese to set slightly.
Notes
Don’t skip browning the beef; it adds flavor to the dish. Feel free to adjust the seasonings according to your taste. You can substitute ground beef with ground turkey for a healthier option, or try different cheeses for variety.