Slow Cooker Cowboy Potato Casserole
If you’re in search of a hearty meal that warms both the belly and the heart, look no further than the Slow Cooker Cowboy Potato Casserole. This dish is a delicious combination of creamy, cheesy goodness, perfectly blended with the satisfying flavors of ground beef, savory spices, and a vibrant medley of vegetables. It’s a dish that brings the comforting taste of home to your table without the fuss, allowing you to focus on what matters most—enjoying time with friends and family.
Why Make This Recipe
- Effortless Cooking: Just throw your ingredients in, set it, and forget it.
- Flavorful Fusion: The combination of spices and ingredients brings a delightful taste experience.
- Family Favorite: This dish is sure to please even the pickiest of eaters!
What truly makes Slow Cooker Cowboy Potato Casserole special is the ease of preparation combined with the rich, robust flavors. Perfect for busy weeknights, gatherings, or even as a comforting dish on chilly days, its versatility makes it a staple in many households. It is warm, inviting, and packed with everything you love—meat, potatoes, and cheese!
Step-by-Step Guide to Making 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:
- In a large skillet over medium heat, brown the ground beef with chopped onions until the beef is cooked through. Stir in minced garlic and cook for an additional minute until fragrant. Drain excess fat.
- In the slow cooker, layer the frozen diced potatoes, then add the cooked beef and onion mixture.
- Pour in the drained corn, undrained Rotel diced tomatoes, and cream of mushroom soup. Stir to combine.
- Add beef broth or milk, then sprinkle in the paprika, parsley flakes, chili powder, garlic powder, black pepper, and salt. Mix thoroughly.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
- About 30 minutes before serving, stir in 1 cup of shredded cheddar cheese. Top with remaining cheese and crispy fried onions or bacon, if using. Cover and cook until the cheese is melted and bubbly.
- Serve warm, and enjoy your hearty casserole!
Storing Leftover Slow Cooker Cowboy Potato Casserole
- Storage Time: 3-5 days in refrigerator
- Freezing: 1-2 months
- Temperature: Store below 40°F (4°C) in an airtight container
To properly store your Slow Cooker Cowboy Potato Casserole, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3-5 days, or freeze for up to 1-2 months if you want to save some for later. Make sure to label the containers with the date to keep track of freshness!
Best Ways to Serve Slow Cooker Cowboy Potato Casserole
- Pair with a side salad for a refreshing contrast.
- Serve with crusty bread to soak up the delicious sauce.
- Top with fresh herbs or green onions for added flavor and a pop of color.
This casserole is incredibly versatile! It’s perfect as a main dish but can also serve as a delicious side at gatherings.
Tips to Make Slow Cooker Cowboy Potato Casserole
- Tip 1: For added creaminess, consider using cream cheese in addition to the cream of mushroom soup.
- Tip 2: Experiment with toppings—try adding jalapeños for a spicy kick!
- Tip 3: Ensure your potatoes are fully thawed to reduce cooking time and ensure even cooking.
By keeping these tips in mind, you’ll elevate your casserole dish to a whole new level, making it a surefire hit each time you serve it.
Variations on Slow Cooker Cowboy Potato Casserole
- Meat Variations: Instead of ground beef, try using ground turkey or chicken for a leaner version.
- Vegetable Additions: Feel free to add other veggies such as bell peppers, spinach, or mushrooms to increase nutritional value and enhance flavor.
- Spicy Alternative: If you crave heat, try adding a can of diced green chilies or some red pepper flakes for an extra spice kick.
FAQs
Q: Can I make this casserole ahead of time?
A: Yes! You can prepare the casserole in advance and keep it in the fridge until you’re ready to cook.
Q: How do I keep it moist?
A: To prevent the casserole from becoming dry, make sure you’re using enough liquid ingredients. Adjust the beef broth or milk based on your preference.
Q: Can I use fresh potatoes instead of frozen?
A: While frozen potatoes are convenient, you can certainly use fresh ones. Just be sure to cut them into uniform pieces and adjust the cooking time to ensure they become tender.
This recipe for Slow Cooker Cowboy Potato Casserole blends comfort and flavor in a way that makes it an all-around favorite. Not only is it easy to prepare, but it also serves as a warm hug in a bowl, perfect for those chilly days or family gatherings. So why not give it a try? It might just become a staple in your meal rotation!
Print
Slow Cooker Cowboy Potato Casserole
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Omnivore
Description
A hearty casserole that combines creamy potatoes, ground beef, cheese, and a vibrant mix of vegetables for a comforting meal.
Ingredients
- 1.5 pounds ground beef
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 pounds frozen diced potatoes
- 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)
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (to taste)
- 2 cups shredded sharp cheddar cheese (divided)
- 1/2 cup crispy fried onions or crumbled bacon (for topping, optional)
Instructions
- In a large skillet over medium heat, brown the ground beef with chopped onions until the beef is cooked through. Stir in minced garlic and cook for an additional minute until fragrant. Drain excess fat.
- In the slow cooker, layer the frozen diced potatoes, then add the cooked beef and onion mixture.
- Pour in the drained corn, undrained Rotel diced tomatoes, and cream of mushroom soup. Stir to combine.
- Add beef broth or milk, then sprinkle in the paprika, parsley flakes, chili powder, garlic powder, black pepper, and salt. Mix thoroughly.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
- About 30 minutes before serving, stir in 1 cup of shredded cheddar cheese. Top with remaining cheese and crispy fried onions or bacon, if using. Cover and cook until the cheese is melted and bubbly.
- Serve warm, and enjoy your hearty casserole!
Notes
For added creaminess, consider using cream cheese in addition to the cream of mushroom soup. Store leftovers in an airtight container for 3-5 days in the fridge or freeze for 1-2 months.