Slow Cooker Cowboy Potato Casserole Recipe
Introduction
This Slow Cooker Cowboy Potato Casserole is a hearty and comforting meal perfect for busy days. Packed with ground beef, tender potatoes, and melty cheddar cheese, it’s an easy one-pot dish that the whole family will love.
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
- 1 can (10.75 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish
- Salt, black pepper, and paprika to taste
Instructions
- Step 1: In a skillet over medium heat, brown the ground beef with chopped onion, minced garlic, and diced red bell pepper until the beef is cooked through. Drain any excess fat.
- Step 2: In a mixing bowl, whisk together the cream of mushroom soup, milk, salt, black pepper, and paprika.
- Step 3: In the slow cooker, layer half of the peeled and chunked potatoes, followed by half of the beef mixture and half of the soup mixture. Repeat the layers with the remaining ingredients.
- Step 4: Cover and cook on low for 5 to 6 hours, or until the potatoes are tender and cooked through.
- Step 5: Sprinkle the shredded cheddar cheese evenly over the top and cook for an additional 20 minutes, until the cheese is melted and bubbly.
- Step 6: Garnish with fresh parsley before serving for a pop of color and freshness.
Tips & Variations
- For a smoky twist, add a teaspoon of smoked paprika or some cooked bacon bits to the beef mixture.
- Swap cream of mushroom soup for cream of chicken or celery soup for a slightly different flavor.
- Use Yukon Gold potatoes for a creamier texture or red potatoes for a firmer bite.
- To make it spicier, add a pinch of cayenne pepper or chopped jalapeños with the bell pepper.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a covered dish in a 350°F oven until warmed through. This dish can also be frozen for up to 2 months; thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen potatoes instead of fresh?
It’s best to use fresh potatoes for this recipe because frozen potatoes can become mushy during the slow cooking process.
Can I make this casserole in the oven instead of a slow cooker?
Yes, you can bake it in a covered casserole dish at 350°F for about 1.5 to 2 hours until the potatoes are tender. Add the cheese and bake uncovered for the last 10-15 minutes to melt.
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Slow Cooker Cowboy Potato Casserole Recipe
- Total Time: 5 hours 40 minutes
- Yield: 8 servings 1x
Description
This Slow Cooker Cowboy Potato Casserole is a hearty, comforting dish perfect for easy weeknight dinners. Ground beef cooked with fragrant onions, garlic, and red bell pepper layered with tender potatoes and a creamy mushroom soup sauce, all slow-cooked to perfection. Topped with melted cheddar cheese and fresh parsley for a flavorful finish.
Ingredients
Meat & Vegetables
- 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
Other Ingredients
- 1 can (10.75 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish
- Salt to taste
- Black pepper to taste
- Paprika to taste
Instructions
- Brown the Meat and Vegetables: In a skillet over medium heat, brown the ground beef along with chopped onion, minced garlic, and diced red bell pepper until the beef is fully cooked and vegetables are tender. Drain any excess fat to keep the casserole from becoming greasy.
- Prepare the Soup Mixture: In a mixing bowl, whisk together the condensed cream of mushroom soup, milk, salt, black pepper, and paprika until well combined. This creamy mixture will add flavor and moisture to the casserole.
- Layer Ingredients in Slow Cooker: Start by placing half of the peeled and chunked potatoes into the bottom of your slow cooker. Next, add half of the cooked beef mixture on top, then spread half of the soup mixture over it. Repeat these layers with the remaining potatoes, beef, and soup to evenly distribute all ingredients.
- Slow Cook: Cover the slow cooker with the lid and cook on low for 5-6 hours. This slow cooking process will make the potatoes tender and allow all flavors to meld together beautifully.
- Add Cheese and Finish Cooking: Approximately 20 minutes before serving, sprinkle the shredded cheddar cheese evenly on top of the casserole. Cover again and let it cook until the cheese is melted and gooey.
- Garnish and Serve: Once the cheese has melted, sprinkle fresh parsley over the casserole for a burst of color and freshness. Serve warm and enjoy a comforting homemade meal.
Notes
- You can substitute cream of mushroom soup with cream of celery or cream of chicken soup if preferred.
- For a spicier version, add a pinch of cayenne pepper or some chopped jalapeños during the sautéing step.
- Use Yukon gold or red potatoes for creamier texture; russet potatoes also work well.
- Leftovers store well in the fridge for up to 3 days and reheat in the microwave or oven.
- To make this recipe gluten-free, ensure the cream of mushroom soup is labeled gluten-free or use a homemade gluten-free mushroom sauce.
- Prep Time: 20 minutes
- Cook Time: 5 hours 20 minutes
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Keywords: slow cooker casserole, cowboy casserole, potato casserole, ground beef casserole, easy slow cooker recipes, comfort food
