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This Slow Cooker Cowboy Potato Casserole is perfect for busy weeknights or family gatherings when you want a comforting, hearty meal without spending hours in the kitchen. It combines seasoned ground beef, tender potatoes, and a creamy, cheesy sauce that slow cooks to delicious perfection with very little hands-on effort.
The first time I made this, I was surprised how the potatoes turned rich and creamy without peeling the layers apart. Now it’s frequently requested in my home for a cozy family dinner.
Ingredients
- Ground beef: one and a half pounds this provides the hearty protein base and flavor
- Onion: one chopped adds sweetness and depth to the meat mixture
- Garlic: three cloves minced gives aromatic warmth essential for the dish
- Red bell pepper: one diced brings a touch of sweetness and subtle color
- Large potatoes: five peeled and chopped into chunks use starchy Russet or Yukon Gold for the best texture
- Condensed cream of mushroom soup: one can about ten point seven five ounces creates a creamy, comforting sauce
- Milk: half a cup helps thin the soup creating a smooth sauce
- Salt: one teaspoon seasons the entire casserole
- Black pepper: half a teaspoon adds mild heat and contrast
- Paprika: quarter teaspoon imparts a gentle smoky note
- Shredded cheddar cheese: one cup adds melty, sharp flavor on top
- Fresh parsley: two tablespoons chopped for a fresh, bright garnish
Step-by-Step Instructions
- Cook the Beef Mixture:
- Heat a large skillet over medium heat until hot. Add the ground beef, chopped onion, minced garlic, and diced red bell pepper. Cook everything, stirring occasionally, until the beef is fully browned and the vegetables are softened. Drain any excess fat and set the mixture aside. This step builds a rich, flavorful foundation that the slow cooker will deepen.
- Prepare the Sauce:
- In a mixing bowl, whisk together the condensed cream of mushroom soup, milk, salt, black pepper, and paprika. Whisk until the mixture is smooth and evenly combined. This will be the creamy layer binding everything together.
- Assemble in the Slow Cooker:
- Lightly grease the slow cooker to prevent sticking. Place half of the chopped potatoes evenly in the bottom. Add half of the cooked beef mixture, then pour half of the soup mixture on top. Repeat these layers with the remaining potatoes, beef, and sauce. This layering ensures even cooking and seasoning in every bite.
- Cook the Casserole:
- Cover and cook on low heat for five to six hours until the potatoes are fork tender. This slow cooking melds the flavors while gently softening the potatoes without turning them mushy.
- Add the Cheese:
- Sprinkle the shredded cheddar evenly over the top of the casserole. Cover and continue cooking for about twenty minutes until the cheese has melted and bubbly.
- Garnish and Serve:
- Sprinkle the fresh chopped parsley over the top for a pop of color and freshness. Let the casserole rest five to ten minutes before serving to help it set and make scooping easier.
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Cheese is my favorite ingredient here because it adds that melty, savory finish that makes the dish so irresistible. I remember my family huddled around the table the first time I served this, passing plates filled with cheesy potatoes and hearty beef, everyone smiling with full stomachs.
Storage Tips
Store leftovers in an airtight container in the refrigerator and consume within four days. For longer storage, freeze in a freezer-safe container for up to three months. Make sure the casserole is completely cooled before freezing to preserve texture. Reheat in the microwave for quick single servings or in the oven for a crispier top layer.
Ingredient Substitutions
Ground turkey, sausage, or shredded chicken can replace the beef if you want to change up the protein. Use Monterey Jack or pepper jack cheese for a different flavor profile. Swap the cream of mushroom soup for a dairy-free alternative to make the dish dairy-free.
Serving Suggestions
Pair this casserole with a crisp green salad or buttery cornbread to balance the richness. Roasted green beans or sautéed kale bring freshness and crunch that complement the creamy potatoes well. Garlic bread is perfect for soaking up leftover sauce.
Pro Tips
- Always brown the beef with onions and garlic to deepen the flavor before layering in the slow cooker
- Be patient with the low and slow cooking so potatoes cook evenly and don’t turn mushy
- Add cheese at the end so it melts perfectly without becoming rubbery or overcooked
Commonly Asked Questions
- → Can I prepare this dish ahead of time?
Yes, you can assemble the ingredients the night before and store them refrigerated. When ready, layer and slow-cook for a hassle-free meal.
- → What potatoes work best for this dish?
Russet or Yukon Gold potatoes hold texture and create a creamy consistency during slow cooking, making them ideal choices.
- → How do I ensure the meat is flavorful?
Brown ground beef with onions and garlic before layering to enhance depth and avoid blandness.
- → Can I use other proteins instead of ground beef?
Definitely. Ground turkey, sausage, or shredded chicken all work well for different flavor profiles.
- → How should I add cheese for best results?
Sprinkle shredded cheese in the last 20 minutes of cooking to melt perfectly without overcooking or becoming grainy.
- → What if the potatoes aren't tender after slow cooking?
Continue cooking on low for 30–60 minutes more. Cutting potato chunks smaller can also help speed even cooking.
- → Can I add extra vegetables?
Yes, ingredients like corn, peas, carrots, or mushrooms add texture and flavor complexity to the dish.