Description
This Slow Cooker Cowboy Potato Casserole is a hearty and comforting one-pot meal. It combines ground beef, potatoes, bell pepper, onion, and garlic with a creamy mushroom sauce, all slow-cooked to perfection and topped with melted cheddar cheese.
Ingredients
Scale
- 1 1/2 pounds ground beef
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 5 large russet potatoes, peeled and cut into 1-inch chunks (or diced)
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1/2 cup milk (whole, 2%, or skim)
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Brown Beef and Vegetables: In a large skillet over medium heat, brown the ground beef along with the chopped onion, minced garlic, and diced red bell pepper. Cook, stirring frequently and breaking up the beef, until the beef is fully cooked and the vegetables are tender. Drain off any excess grease.
- Make Sauce: In a small bowl, whisk together the condensed cream of mushroom soup, milk, salt, pepper, and paprika until well combined.
- Layer in Slow Cooker:
- Layer half of the potato chunks in the bottom of a 6-quart (or larger) slow cooker.
- Top with half of the cooked ground beef mixture.
- Pour half of the soup mixture evenly over the beef and potatoes.
- Repeat the layers with the remaining potatoes, remaining beef mixture, and remaining soup mixture.
- Slow Cook: Cover the slow cooker and cook on low for 5-6 hours, or until the potatoes are tender when pierced with a fork.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover the slow cooker again and cook for an additional 20 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with chopped fresh parsley before serving.
Notes
- Ground Beef: You can use lean ground beef or a higher-fat ground beef, depending on your preference. Drain off any excess grease after browning.
- Potatoes: Russet potatoes are recommended for their texture, but you can use other types of potatoes, such as Yukon Gold or red potatoes.
- Vegetables: You can add other vegetables to this casserole, such as sliced carrots, celery, or mushrooms.
- Cream of Mushroom Soup: You can substitute cream of chicken soup or cream of celery soup for the cream of mushroom soup.
- Cheese: Cheddar cheese is a classic choice, but you can use other types of cheese, such as Monterey Jack, Colby, or a blend.
- Serving Suggestions: This casserole is a complete meal on its own, but you can serve it with a side salad or crusty bread.
- Make Ahead: You can assemble the casserole ahead of time (up to the point of adding cheese) and refrigerate until ready to cook. Increase cook time.