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Slow Cooker Cowboy Potato Casserole

Slow Cooker Cowboy Potato Casserole: A Cozy Family Favorite

Enjoy a warm and hearty Slow Cooker Cowboy Potato Casserole, packed with layers of ground beef, zesty Rotel, and creamy goodness, perfect for busy nights.
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Prep Time 20 minutes
Cook Time 8 hours
Cheese Melting Time 30 minutes
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Ground Beef Use lean beef for less grease.
  • 1 medium Yellow Onion Chopped, substitute with shallots if desired.
  • 2 cloves Garlic Minced, fresh preferred but dried is acceptable.
  • 24 ounces Frozen Diced Potatoes Fresh can be used, but cooking time may vary.
  • 1 can Whole Kernel Corn Canned or frozen can be used.
  • 1 can Rotel Diced Tomatoes with Green Chilies Can substitute with diced tomatoes and jalapeños.
  • 1 can Cream of Mushroom Soup Cream of chicken can be substituted.
  • 1 cup Beef Broth or Milk Use milk for creaminess or veggie broth for lighter taste.
  • 1 teaspoon Dried Paprika Can adjust for heat preference.
  • 1 teaspoon Chili Powder Can adjust for heat preference.
  • 1 teaspoon Garlic Powder
  • to taste Salt Adjust salt after cooking.
  • to taste Black Pepper Adjust pepper after cooking.
  • 2 cups Shredded Sharp Cheddar Cheese Can substitute with mozzarella or pepper jack.
  • optional Crispy Fried Onions or Crumbled Bacon Adds crunch and rich texture.

Equipment

  • Slow Cooker
  • Large Skillet
  • Medium Bowl

Method
 

Preparation Steps
  1. In a large skillet over medium heat, brown ground beef for about 5-7 minutes until no longer pink. Add chopped onion and minced garlic, cooking until the onion is translucent, approximately 3-4 minutes. Drain excess grease.
  2. Transfer the beef mixture into a slow cooker, spreading it evenly. Layer frozen diced potatoes, whole kernel corn, and Rotel over the beef. Gently stir to combine.
  3. In a medium bowl, whisk together cream of mushroom soup and beef broth (or milk) until smooth. Pour this mixture over the layers in the slow cooker.
  4. Sprinkle paprika, chili powder, garlic powder, and season with salt and pepper. Stir gently to combine.
  5. Cover the slow cooker and set it to LOW for 6-8 hours or HIGH for 3-4 hours, until potatoes are tender.
  6. In the last 30 minutes, sprinkle shredded cheese over the top. Cover again to allow the cheese to melt.
  7. Once cooked, give the casserole a gentle stir, then serve. Optionally add crispy fried onions or crumbled bacon on top.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 750mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Choose lean beef for a healthier option. Adjust seasoning gradually and avoid peeking during cooking for best results. Store leftovers in airtight containers for freshness.

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