Slow Cooker Cowboy Potato Casserole Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
