Nothing says comfort food like a warm, hearty casserole bubbling with cheese, seasoned beef, and tender potatoes. This Slow Cooker Cowboy Potato Casserole is the perfect dish to come home to after a busy day. The melding of savory ground beef, vibrant Rotel tomatoes with a touch of heat, and creamy mushroom soup makes for a soul-satisfying meal that your whole family will adore.
The beauty of this casserole is how effortlessly it comes together in your slow cooker, freeing you up to focus on life while it simmers to cheesy, flavorful perfection. Whether you’re feeding a crowd or prepping for easy weeknight dinners, this cowboy-style casserole brings bold flavors and comforting textures in every bite.
- Made entirely in the slow cooker for easy, hands-off cooking with minimal prep.
- Combines classic ingredients like ground beef and potatoes with vibrant Rotel for a southwestern twist.
- Creamy, cheesy sauce blends with veggies and spices to create a one-pot meal everyone can enjoy.
Ingredients
- Ground Beef (1.5 pounds): Lean ground beef provides a hearty, savory base packed with protein for the casserole.
- Yellow Onion (1 large, chopped): Adds natural sweetness and depth of flavor as it softens and caramelizes.
- Garlic (2 cloves, minced): Pungent and aromatic, garlic enriches the beef mixture with savory warmth.
- Frozen Diced Potatoes (2 pounds): Convenient diced potatoes, like O’Brien with peppers/onions or plain hash browns, give the dish comforting texture.
- Whole Kernel Corn (1 can, 15-ounce, drained): Adds sweet bursts of juiciness and a pop of color to balance the savory ingredients.
- Rotel Diced Tomatoes with Green Chilies (1 can, 10-ounce, undrained): Brings vibrant tomato flavor and mild heat for southwestern flair.
- Condensed Cream of Mushroom Soup (1 can, 10.75-ounce): Creates a rich and creamy sauce binding all ingredients with umami depth.
- Beef Broth or Milk (1/2 cup): Thins the soup for an even, luscious sauce coating all casserole components.
- Dried Paprika (1 teaspoon): Adds mild smoky warmth and enhances the dish’s earthy flavor profile.
- Dried Parsley Flakes (1 teaspoon, optional): Provides a fresh herbaceous note and brightens the casserole visually.
- Chili Powder (1/2 teaspoon): Gives a subtle kick of spice complementing the Rotel’s mild heat.
- Garlic Powder (1/2 teaspoon): Boosts the garlic flavor, layering more depth throughout.
- Black Pepper (1/4 teaspoon): Adds gentle heat and balances savory flavors.
- Salt (1/2 teaspoon, to taste): Enhances all ingredients; adjust after cooking due to canned soup sodium.
- Sharp Cheddar Cheese (2 cups, shredded, divided): Provides gooey, melty cheese richness and tang to top and mix into the casserole.
- Optional Topping: Crispy Fried Onions or Cooked Bacon (1/2 cup): For added crunch and smoky savoriness, perfect when sprinkled on top.
Instructions
- Prepare the Ground Beef and Aromatics
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In a large skillet over medium-high heat, brown your ground beef, breaking it apart with a spatula for even cooking. Once mostly browned, add the chopped onion and cook for 5 to 7 minutes until softened and translucent. Stir in minced garlic during the last minute for a fragrant finish. Drain excess grease carefully to avoid an oily casserole.
- Combine Ingredients in the Slow Cooker
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Transfer the cooked beef and onion mixture into your 6-quart slow cooker. Add frozen diced potatoes (no thawing needed), drained corn, and the whole can of undrained Rotel. This layering ensures flavor melds well during the slow cook.
- Prepare and Add the Creamy Sauce
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In a medium bowl, whisk the cream of mushroom soup with beef broth or milk until smooth. Pour this creamy mixture evenly over the ingredients in the slow cooker to coat everything nicely.
- Season the Casserole
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Sprinkle paprika, parsley flakes (if using), chili powder, garlic powder, black pepper, and about 1/2 teaspoon salt evenly over the mixture. These spices enhance the southwestern flavor and balance saltiness from canned ingredients.
- Gently Stir to Combine
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Carefully fold the mixture with a spoon or spatula until ingredients are well incorporated and potatoes are coated with sauce, ensuring no dry patches remain for even cooking.
- Cook on Slow Cooker Settings
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Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. The casserole is ready when potatoes are tender and the dish is bubbling hot, creating a luscious, melded flavor.
- Add Cheese During Final Cooking Stage
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About 30 minutes before serving, sprinkle 1 1/2 cups of shredded cheddar cheese on top, replace the lid, and continue cooking until melted and bubbly, adding a creamy cheesy layer.
- Finish and Serve with Optional Toppings
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Just before serving, add remaining cheese and optionally crispy fried onions or crumbled bacon for extra texture and smoky flavor. Serve warm alongside a fresh green salad or crusty bread for a comforting, hearty meal.
- This casserole is versatile; customize with additional vegetables like bell peppers, green beans, or black beans.
- Adjust spice levels by adding cayenne pepper or an extra can of Rotel for more heat.
- Leftovers keep well refrigerated up to 3-4 days and reheat beautifully in microwave or oven.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, microwave in short intervals or warm gently in a preheated oven until heated through to preserve texture and flavor.
Serving Suggestions
Pair this casserole with a crisp green salad to balance richness, or serve with warm crusty bread to soak up the creamy sauce. It also works wonderfully as a hearty side alongside grilled vegetables or roasted meats.
- For an extra layer of flavor, brown the ground beef with a pinch of smoked paprika and onion powder before adding onions.
- If using fresh potatoes, dice them evenly for consistent cooking time, and reduce slow cooking by one hour.
- Use sharp cheddar cheese for its excellent melting qualities and bold flavor, balancing the creamy sauce perfectly.
FAQs
- Can I use fresh potatoes instead of frozen?
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Yes, fresh diced potatoes work well but may require slightly less cooking time to become tender. Cut them evenly for best results.
- Can I make this casserole ahead of time?
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Absolutely! Prepare the casserole up until cooking, refrigerate overnight, then cook in the slow cooker the next day. It enhances flavor development.
- What can I substitute for cream of mushroom soup?
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You can use cream of chicken soup or a homemade mushroom sauce for a similar creamy texture and rich flavor.
- Is this recipe freezer-friendly?
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This casserole freezes well before baking. Freeze in airtight containers and thaw overnight in refrigerator before slow cooking as directed.
- Can I add more vegetables?
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Yes, diced bell peppers, green beans, or rinsed black beans can be added for extra nutrition and flavor variety.
- What if I don’t have Rotel tomatoes?
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You can substitute with diced tomatoes and add diced green chilies or jalapeños for that mild heat and tangy flavor.
- How spicy is this casserole?
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The casserole has mild spice from Rotel and chili powder but can be adjusted to your taste by adding cayenne or more chilies.
Slow Cooker Cowboy Potato Casserole
Equipment
- 1 6-quart or larger slow cooker
- 1 large skillet or frying pan
- 1 medium-sized bowl
- 1 whisk
- 1 spoon or spatula
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
- 1 can 15 ounces whole kernel corn, drained
- 1 can 10 ounces Rotel diced tomatoes with green chilies, undrained
- 1 can 10.75 ounces 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 or to taste
- 2 cups shredded sharp cheddar cheese divided
- 1/2 cup crispy fried onions or cooked crumbled bacon optional topping
Instructions
- Brown ground beef in a large skillet over medium-high heat, breaking into crumbles as it cooks.
- Add chopped onion to the skillet and cook 5 to 7 minutes until softened and translucent.
- Stir in minced garlic during the last minute until fragrant, then drain excess grease.
- Transfer beef and onion mixture to slow cooker; add frozen diced potatoes, drained corn, and undrained Rotel tomatoes.
- Whisk together cream of mushroom soup and beef broth or milk until smooth; pour over ingredients in slow cooker.
- Sprinkle paprika, parsley flakes (if using), chili powder, garlic powder, black pepper, and salt evenly over all ingredients.
- Gently stir to combine all ingredients without leaving dry spots.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until potatoes are tender.
- During the last 30 minutes of cooking, sprinkle 1 1/2 cups shredded cheddar cheese evenly over casserole and replace the lid.
- Once cheese is melted and bubbly, top with remaining cheddar cheese and optional fried onions or bacon just before serving.
- Serve warm as a main dish or hearty side, pairing well with a simple green salad or crusty bread.
Notes
- Customize vegetables with bell peppers, green beans, or black beans for added variety.
- Add cayenne pepper or extra Rotel for spicier flavor.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat in microwave or oven before serving.
