Cowboy Potato Casserole: Slow Cooker Recipe
Hearty Comfort Food Casseroles.
A hearty and savory casserole with ground beef, potatoes, and cheese, all made effortlessly in the slow cooker.
I remember my grandmother having something similar simmering away on busy days. It wasn't fancy, but it was always so satisfying. I wanted to capture that feeling—a simple, honest meal that cooks itself while you go about your day. This recipe is my little nod to that memory. Just layering everything in the slow cooker in the morning and coming home to dinner, ready and waiting. It’s a small, quiet magic.
Why This Recipe Feels Like Home
- •It’s a true set-it-and-forget-it meal for busy days.
- •The ingredients are simple, hearty, and family-friendly.
- •Clean-up is a breeze with just one pan and the slow cooker crock.
- •It’s so deeply comforting, perfect for a chilly evening.
- •The leftovers are somehow even more flavorful the next day.
Wow, this was a lifesaver on a busy weeknight! The whole family loved it, even my picky eater. The potatoes were perfectly tender, and the flavors were just so comforting. We'll be making this again for sure.
Essential Ingredient Guide
- Potatoes: I like using Russet potatoes because they become so fluffy and tender. You could also use Yukon Golds, which hold their shape a bit more. Just make sure to slice them evenly so they cook at the same rate.
- Lean Ground Beef: Using lean ground beef (90/10) means you won’t have to drain off much fat, which I always appreciate. It keeps the dish rich without being greasy. Ground turkey would work nicely, too.
- Cream of Mushroom Soup: This is my little secret for a creamy, savory sauce that brings everything together. It’s a classic for a reason. If you're not a fan, cream of chicken or cream of cheddar soup are great substitutes.
Complete Cooking Process
- Warm up a skillet and cook the ground beef with the onion until it’s nicely browned.
- This step is so important for developing that deep, savory flavor. Don’t skip it!
- Drain off any extra grease before adding the garlic for just a minute.
- This part feels like building something special. Start with a layer of sliced potatoes.
- Add the beef mixture, the corn, and the beans.
- Repeat the layers one more time. It creates these lovely, distinct bites in the final dish.
- Whisk together the soup, milk, and seasonings, and pour it all over the top.
- Put the lid on and let the slow cooker work its quiet magic for a few hours.
- Your kitchen will start to smell absolutely wonderful.
- Once the potatoes are perfectly tender, sprinkle a generous blanket of cheddar cheese over the top.
- Let it melt for just a few more minutes until it’s bubbly and irresistible.
- This is the final, comforting touch.
A Few Common Questions
→Can I use frozen potatoes to save time?
Yes, absolutely. Frozen diced potatoes or even southern-style hash browns work well. You may need to reduce the cooking time slightly, so check for tenderness after about 4 hours on low.
→Can I assemble this casserole ahead of time?
You can! I've assembled everything in the slow cooker crock the night before, covered it, and placed it in the fridge. The next morning, I just put the crock in the base and turn it on. It’s a great time-saver.
→What should I serve with this?
Honestly, it’s a full meal on its own. But a simple green salad with a light vinaigrette or some warm cornbread on the side is just lovely.
→My family doesn't like spicy food. Is this recipe spicy?
Not at all! The chili powder and smoked paprika add warmth and flavor, not heat. If you wanted to add a kick, a few diced jalapeños layered in with the beef would be delicious.
Cowboy Potato Casserole: Slow Cooker Recipe
Slow cooker cowboy potato casserole recipe! Hearty ground beef, potatoes, and savory flavors cooked to perfection in your crockpot. Comfort food!
Timing
Prep Time
20 minutes
Cook Time
4-6 hours
Total Time
4 hours 20 minutes - 6 hours 20 minutes
Recipe Details
Ingredients
Casserole Base
- 012 lbs russet potatoes, peeled and sliced 1/4-inch thick
- 021.5 lbs lean ground beef
- 031 large yellow onion, chopped
- 042 cloves garlic, minced
- 051 can (10.5 oz) condensed cream of mushroom soup
- 061 can (15 oz) black beans, rinsed and drained
- 071 can (15 oz) whole kernel corn, drained
- 081/2 cup milk or beef broth
Seasoning & Topping
- 011 tablespoon chili powder
- 021 teaspoon smoked paprika
- 031 teaspoon salt
- 041/2 teaspoon black pepper
- 052 cups shredded sharp cheddar cheese
- 06Fresh chopped green onions or parsley, for garnish
Instructions
In a large skillet, cook the ground beef and chopped onion over medium-high heat until the beef is browned. Drain off any excess fat. Add the minced garlic and cook for one more minute until fragrant.
In a small bowl, whisk together the cream of mushroom soup, milk (or broth), chili powder, smoked paprika, salt, and pepper until smooth.
Grease the inside of a 6-quart slow cooker. Arrange half of the sliced potatoes in an even layer on the bottom.
Top the potatoes with half of the cooked beef mixture, half of the corn, and half of the black beans.
Repeat the layers: the remaining potatoes, then the remaining beef mixture, corn, and black beans.
Pour the prepared soup mixture evenly over the top of the layers in the slow cooker.
Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the potatoes are tender when pierced with a fork.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover again and cook for another 15-20 minutes, or until the cheese is completely melted and bubbly.
Let it rest for a few minutes before serving. Garnish with fresh green onions or parsley. Enjoy that comforting warmth!
Notes & Tips
- 1Feel free to swap the black beans for pinto beans or kidney beans, whatever you have in the pantry.
- 2If your mixture seems a little thick, a small splash of beef broth can help loosen it up.
- 3For a bit of hidden veg, you can add a cup of chopped bell peppers along with the onions.
Tools You'll Need
- •Don't skip browning the beef and onions. It creates a much deeper flavor foundation for the whole casserole.
- •Slice your potatoes to a uniform thickness (about 1/4 inch) so they all cook through evenly.
- •For the creamiest results, use whole milk, but beef broth also works well to create the sauce.
- •Every slow cooker is a little different. Start checking your potatoes for doneness on the earlier side of the time range.