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Slow Cooker Cowboy Potato Casserole

Slow Cooker Cowboy Potato Casserole

A hearty cowboy casserole combining seasoned ground beef, tender potatoes, corn, and Rotel in a creamy, cheesy sauce perfect for a comforting family meal.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course casserole, Main Course
Cuisine American
Servings 8 people
Calories 490 kcal

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.