Description
Delicious Slow Cooker Cowboy Potato Casserole Recipe!
Ingredients
Scale
- 3 pounds of russet potatoes
- 1 pound of ground beef
- 1 can (10.5 oz) of cream of mushroom soup
- 1 cup of shredded cheddar cheese
- 1 cup of milk
- 1 medium onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: 1 cup of frozen corn or chopped bell peppers
Instructions
- Start by washing and peeling the russet potatoes. Cut them into evenly sized cubes, about 1 inch thick, to ensure they cook uniformly. Dice the onion and set aside.
- In a large skillet over medium-high heat, add the ground beef and diced onion. Cook until the beef is browned and the onions are translucent, about 5-7 minutes. Make sure to break the beef into small pieces as it cooks.
- In the slow cooker, add the cubed potatoes, browned beef and onions, cream of mushroom soup, milk, garlic powder, paprika, and salt and pepper. If you’re adding corn or bell peppers, toss them in at this stage too. Stir everything together until well combined.
- Cover the slow cooker with the lid and set it to low. Cook for about 6-8 hours or high for 3-4 hours. The potatoes should be tender and easily pierced with a fork when done.
- About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top of the casserole. Cover and continue to cook on low or high until the cheese is melted and bubbly.
Notes
- This dish is great for busy weeknights.
- You can customize it by adding your favorite vegetables.
- Prep Time: 11 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350-400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15-20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40-45 g
- Fiber: 4 g
- Protein: 20-25 g
- Cholesterol: 70 mg