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Slow Cooker Cowboy Potato Casserole

A creamy and cheesy potato casserole that’s easy to prepare and perfect for busy families. This slow cooker dish offers hearty goodness with minimal cleanup.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds ground beef Cooked and drained
  • 1 large yellow onion Chopped
  • 2 cloves garlic Minced
  • 2 pounds frozen diced potatoes Like 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 chilis Undrained
  • 1 can (10.75-ounce) condensed cream of mushroom soup
  • 1/2 cup beef broth or milk
Spices
  • 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 and adjust after cooking
Toppings
  • 2 cups shredded sharp cheddar cheese Divided
  • 1/2 cup crispy fried onions or cooked, crumbled bacon Optional, for topping

Method
 

Preparation
  1. In a pan over medium heat, cook the ground beef with the chopped onion until it’s fully browned. Drain excess fat.
  2. Add the minced garlic and stir for about a minute until fragrant.
  3. In your slow cooker, combine the cooked beef mixture, frozen potatoes, corn, undrained Rotel, cream of mushroom soup, beef broth or milk, and all the spices. Mix well!
  4. Sprinkle in 1 cup of the shredded cheddar and stir again.
Cooking
  1. Cover and cook on low for about 6 to 8 hours or high for 3 to 4 hours.
  2. About 30 minutes before serving, add remaining cheese on top and sprinkle crispy onions or bacon if desired.

Notes

For serving, sprinkle with green onions. Pairs well with a simple side salad or crusty bread. This casserole can be stored in the fridge for 3-4 days or frozen for 2-3 months. Reheat in the microwave or oven.