Slow Cooker Cowboy Potato Casserole Recipe
Cozy Weeknight Meal Casserole.
Tender potatoes, savory ground beef, and melted cheese come together in this easy, hearty slow cooker casserole.
I remember my grandmother making something similar, not in a slow cooker, but in her big, heavy oven dish. The whole family would gather around. I wanted to capture that feeling, but make it easier for our busy lives. The slow cooker was the answer. It lets all those flavors—the savory beef, the earthy potatoes, the creamy cheese—melt together into something truly special. It’s my little secret for a cozy, no-fuss dinner.
Why This Casserole Feels Like Home
- •It's a true 'set it and forget it' meal, perfect for busy days.
- •The whole house smells amazing and so comforting as it cooks.
- •Hearty, satisfying, and fills everyone up.
- •Clean-up is a breeze with just one pot.
- •It’s wonderfully versatile—you can add your favorite veggies or beans.
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 flavor was amazing. It's definitely going into our regular rotation.
Essential Ingredient Guide
- Potatoes: I like using Yukon Golds. They hold their shape so well and get beautifully tender and creamy. No need to peel them, either. Just a good scrub and a chop.
- Ground Beef: A lean ground beef works great here. It adds that savory, hearty base. Make sure to drain any extra fat after browning it so the casserole isn't greasy.
- Cream of Mushroom Soup: Honestly, this is my little shortcut to creaminess. It binds everything together and adds a deep, savory flavor without any fuss. Look for a gluten-free version if needed.
- Shredded Cheddar Cheese: Use a good sharp cheddar. And if you can, shred it yourself from a block. It melts so much better than the pre-shredded kind, which has additives that can make it grainy.
Complete Cooking Process
- First, get your skillet nice and warm. Add the ground beef and onion. This step is so important—it builds a deep, savory flavor that you just can't get otherwise.
- Cook until the beef is browned and the onions are soft. Then, add the garlic for just a minute. The kitchen will start to smell incredible.
- Now for the easy part. Just layer everything into the slow cooker. Potatoes go on the bottom—this helps them cook evenly and get super tender.
- Add the corn, then top with that beautiful beef mixture. No need to be too perfect with it.
- Whisk together the soup, milk, and seasonings. Pour it all over the top. Then, put the lid on and walk away. This is where the magic happens, letting all those flavors slowly meld together.
- Right at the end, when the potatoes are soft and the whole house smells like home, sprinkle that shredded cheese over the top. Let it get all melty and glorious. It's the perfect final touch.
A Few Common Questions
→Can I use different potatoes?
Of course. Russet or red potatoes work well too. Russets will be a bit softer and can break down more, while red potatoes will hold their shape nicely. Just make sure they're cut into uniform pieces.
→What can I substitute for cream of mushroom soup?
If you're not a fan, cream of chicken or cream of celery soup works just as well. You could also make a simple roux with butter, flour, and milk to create your own creamy base.
→Can I prepare this ahead of time?
Yes. You can assemble everything except the liquid mixture in the slow cooker insert, cover it, and keep it in the fridge overnight. In the morning, just pour the soup mixture over and turn it on.
→How do I know when the casserole is done?
The best way to tell is by testing the potatoes. Gently pierce one of the larger potato cubes with a fork. If it goes in easily with no resistance, it's ready for the cheese.
Slow Cooker Cowboy Potato Casserole Recipe
Enjoy a hearty slow cooker cowboy potato casserole! Tender potatoes, savory beef, and cheesy goodness made easy. Try this delicious recipe today!
Timing
Prep Time
20 minutes
Cook Time
4-6 hours
Total Time
4 hours 20 minutes
Recipe Details
Ingredients
For the Casserole
- 011.5 lbs lean ground beef
- 021 large yellow onion, diced
- 032 cloves garlic, minced
- 042 lbs Yukon Gold potatoes, scrubbed and cubed into 1-inch pieces
- 051 can (15 oz) corn, drained
- 061 can (10.5 oz) condensed cream of mushroom soup
- 071/2 cup milk or beef broth
- 081 tsp smoked paprika
- 091 tsp dried thyme
- 10Salt and black pepper to taste
For the Topping
- 012 cups shredded sharp cheddar cheese
- 021/4 cup chopped green onions or fresh parsley, for garnish
Instructions
In a large skillet over medium-high heat, brown the ground beef with the diced onion until the beef is no longer pink. Add the minced garlic and cook for another minute until fragrant. Drain any excess fat.
Spread the cubed potatoes in an even layer on the bottom of a 6-quart slow cooker. Top with the drained corn.
Spoon the cooked ground beef and onion mixture over the corn and potatoes.
In a medium bowl, whisk together the cream of mushroom soup, milk, smoked paprika, thyme, salt, and pepper until smooth.
Pour the soup mixture evenly over the ingredients in the slow cooker. Do not stir.
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 and cook for another 15-20 minutes, or until the cheese is melted and bubbly.
Turn off the slow cooker and let the casserole rest for 10 minutes before serving. Garnish with fresh green onions or parsley.
Notes & Tips
- 1Feel free to add a can of drained black beans or pinto beans along with the corn for extra fiber and protein.
- 2If you have other vegetables on hand, like carrots or bell peppers, they can be diced and browned with the onion.
- 3This recipe can easily be doubled in a larger slow cooker for a crowd.
Tools You'll Need
- •Don't skip browning the beef and onions. It adds a crucial layer of flavor.
- •Layer the potatoes on the bottom of the slow cooker so they cook through in the liquid.
- •Wait to add the cheese until the last 15-20 minutes to prevent it from getting oily.
- •Let the casserole rest for about 10 minutes after cooking. This helps it set up a bit before serving.