Slow Cooker Cowboy Potato Casserole Recipe

Introduction

Slow Cooker Cowboy Potato Casserole is a hearty and comforting dish perfect for busy days. With ground beef, potatoes, and a creamy sauce, it delivers robust flavors with minimal effort. This casserole is sure to become a family favorite.

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 (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)

Instructions

1. Step 1: In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles. When mostly browned, add the chopped onion and cook for 5-7 minutes until softened and translucent. Stir in minced garlic and cook for 1 minute until fragrant. Drain off excess grease.
2. Step 2: Transfer the beef and onion mixture to the bottom of a 6-quart (or larger) slow cooker. Add frozen diced potatoes, drained corn, and the entire undrained can of Rotel diced tomatoes with green chilies.
3. Step 3: In a medium bowl, whisk together the cream of mushroom soup and beef broth (or milk) until smooth. Pour this mixture evenly over the ingredients in the slow cooker.
4. Step 4: Sprinkle paprika, parsley flakes (if using), chili powder, garlic powder, black pepper, and salt over everything. Gently stir all ingredients together, ensuring the potatoes are well coated and no dry spots remain.
5. Step 5: Place the lid on the slow cooker. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until potatoes are tender and the mixture is hot and bubbling.
6. Step 6: About 30 minutes before cooking ends, sprinkle 1 1/2 cups shredded cheddar cheese evenly over the casserole. Replace the lid and cook until the cheese is melted and bubbly.
7. Step 7: Just before serving, optionally top with the remaining 1/2 cup shredded cheddar cheese, crispy fried onions, or crumbled bacon for extra flavor and texture. Serve warm.

Tips & Variations

• Use fresh diced potatoes if preferred, but adjust cooking time as needed.
• For a spicier version, add extra chili powder or diced jalapeños.
• Swap cream of mushroom soup with cream of chicken or celery for a different flavor.
• Add diced bell peppers with the corn for more color and sweetness.
• Use milk instead of beef broth for a creamier sauce.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. To freeze, place in a freezer-safe container and freeze for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen?

Yes, fresh diced potatoes can be used, but cooking time may vary. Check tenderness after the minimum suggested cooking time.

Is it possible to make this casserole in an oven instead of a slow cooker?

Yes, you can bake it covered at 350°F (175°C) for about 1 to 1 1/2 hours until the potatoes are tender and the dish is bubbly. Add the cheese topping during the last 15-20 minutes of baking.

Slow Cooker Cowboy Potato Casserole Recipe

Print Recipe

★★★★★

4.6 from 100 reviews

This Slow Cooker Cowboy Potato Casserole is a hearty and comforting dish perfect for easy weeknight meals. Featuring ground beef, frozen diced potatoes, corn, Rotel tomatoes with green chilies, and a creamy mushroom sauce, it’s slow-cooked to tender perfection and topped with melted sharp cheddar cheese and optional crispy fried onions or bacon for added texture and flavor.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 6 hours (LOW) or 3.5 hours (HIGH)
• Total Time: 6 hours 20 minutes (LOW) or 3 hours 50 minutes (HIGH)
• Yield: 6 to 8 servings 1x
• Category: Casserole
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Sauce and Seasonings

• 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, or to taste

Toppings

• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup crispy fried onions or cooked, crumbled bacon (optional)

Instructions

1. Prepare the Ground Beef and Aromatics: In a large skillet or frying pan, brown the ground beef over medium-high heat, breaking it into crumbles as it cooks. Once mostly browned, add the chopped yellow onion and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic during the last minute until fragrant. Drain excess grease carefully to avoid an oily casserole.
2. Combine Ingredients in Slow Cooker: Transfer the cooked ground beef and onions into the bottom of a 6-quart or larger slow cooker. Add frozen diced potatoes (no need to thaw), drained corn, and the entire undrained can of Rotel diced tomatoes with green chilies.
3. Prepare and Add the Creamy Sauce: Whisk together the condensed cream of mushroom soup and beef broth or milk in a separate bowl until smooth. Pour the sauce evenly over the ingredients in the slow cooker.
4. Season the Casserole: Sprinkle dried paprika, dried parsley flakes (if using), chili powder, garlic powder, black pepper, and about 1/2 teaspoon salt over everything. Adjust salt later if needed.
5. Gently Stir: Use a large spoon to gently stir all ingredients in the slow cooker until well combined and potatoes are evenly coated with the sauce, ensuring no dry spots remain.
6. Set and Cook: Cover with the slow cooker lid. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours until potatoes are tender and mixture is hot and bubbling. Cooking time may vary by slow cooker model.
7. Add the Cheese: About 30 minutes before done (or once potatoes are tender), evenly sprinkle 1 1/2 cups shredded sharp cheddar cheese over the casserole surface. Replace the lid and cook until cheese is melted and bubbly.
8. Final Touches and Serve: Just before serving, optionally sprinkle the remaining 1/2 cup cheese and crispy fried onions or crumbled bacon on top for added flavor and crunch. Serve warm as a main dish or hearty side, paired well with a green salad or crusty bread.

Notes

• Do not thaw the frozen diced potatoes before adding to the slow cooker to prevent mushiness.
• Draining excess grease from the browned beef is essential for avoiding an oily casserole.
• Adjust salt at the end since some canned ingredients are already salty.
• Use beef broth or milk in the soup mixture depending on desired richness.
• Optional toppings like crispy onion rings or bacon add great texture and flavor but can be omitted for a simpler dish.
• Slow cooker times may vary; check potato tenderness before adding cheese.

Keywords: slow cooker casserole, cowboy potato casserole, ground beef casserole, easy slow cooker recipe, comfort food, cheesy potato casserole, Rotel recipe