Description
Cowboy Potato Casserole is a hearty and comforting slow cooker dish featuring layers of seasoned ground beef, diced potatoes, and a creamy mushroom sauce, all topped with melted cheddar cheese and fresh parsley. This easy-to-make casserole is perfect for a filling family dinner.
Ingredients
Scale
Meat and Vegetables
- 1 ½ pounds ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 5 large potatoes, peeled and cut into chunks or diced
Sauce & Seasoning
- 1 can (10.75 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
Cheese & Garnish
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a skillet over medium heat, brown the ground beef with the chopped onion, garlic, and diced red bell pepper until the meat is fully cooked and the vegetables are softened. Drain any excess fat to keep the casserole from becoming greasy.
- Prepare the Sauce: In a small bowl, combine the condensed cream of mushroom soup, milk, salt, black pepper, and paprika. Stir well until smooth and evenly mixed to create a flavorful sauce.
- Layer the Casserole: In the slow cooker, spread half of the diced potatoes evenly at the bottom. Add half of the browned meat and vegetable mixture over the potatoes, then pour half of the prepared soup mixture on top. Repeat these layers with the remaining potatoes, meat mixture, and soup mixture.
- Cook: Cover the slow cooker and cook on low heat for 5 to 6 hours. This slow cooking tenderizes the potatoes and blends the flavors beautifully.
- Add Cheese: Once the potatoes are tender, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover again and cook for an additional 20 minutes or until the cheese has melted and begun to bubble.
- Garnish and Serve: Sprinkle freshly chopped parsley over the casserole for a bright, fresh finish. Serve warm and enjoy your comforting cowboy potato casserole.
Notes
- For a quicker version, pre-cook the potatoes in boiling water until slightly tender before layering.
- You can substitute cream of mushroom soup with cream of chicken or celery if preferred.
- Add chopped jalapeños to the beef mixture for a spicier kick.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Use low-fat milk and lean ground beef for a lighter casserole.
