Print

Print Recipe

A warm and satisfying slow cooker casserole blending seasoned ground beef, tender potatoes, sweet corn, and zesty Rotel tomatoes in a cheesy mushroom soup base. Perfect for easy family dinners or casual get-togethers.

Ingredients

Scale
  • 1.5 pounds ground beef
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds frozen diced potatoes (recommend O’Brien hash browns for added veggies)
  • 1 can (15-ounce) whole kernel corn, drained
  • 1 can (10-ounce) Rotel diced tomatoes with green chilies (leave undrained for punchy spice)
  • 1 can (10.75-ounce) condensed cream of mushroom soup
  • 1/2 cup beef broth or milk
  • 1 teaspoon dried paprika
  • 1 teaspoon dried parsley flakes (optional)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (to taste)
  • 2 cups shredded sharp cheddar cheese (split into halves: one cup for stirring in, one cup for topping)
  • 1/2 cup crispy fried onions or cooked crumbled bacon (optional)

Instructions

  1. Heat a large skillet over medium heat.
  2. Add ground beef and cook until browned and no longer pink, then drain excess fat.
  3. Add chopped onion and minced garlic; cook until onion softens and becomes translucent.
  4. Transfer beef mixture to slow cooker.
  5. Add frozen diced potatoes to slow cooker.
  6. Add drained whole kernel corn and Rotel diced tomatoes with green chilies to slow cooker.
  7. Add condensed cream of mushroom soup and beef broth or milk.
  8. Sprinkle paprika, parsley flakes (optional), chili powder, garlic powder, black pepper, and salt; stir gently to combine.
  9. Set slow cooker on low and cook about 3 hours or until potatoes are tender and casserole thickened.
  10. About 15 minutes before end of cooking, stir in 1 cup shredded sharp cheddar cheese until melted.
  11. Sprinkle remaining shredded cheddar cheese on top and add crispy fried onions or crumbled bacon if using.
  12. Let casserole sit about 10 minutes after cooking to firm up before serving.

Notes

You can substitute ground turkey for a leaner meat option., Homemade or vegan mushroom cream sauce can be used instead of condensed cream of mushroom soup., Feel free to add other vegetables like chopped bell peppers, carrots, or green beans, cut small to cook evenly., Serving suggestions include fresh green salad, garlic bread, steamed vegetables, or cornbread., Leftovers keep 3-5 days in the refrigerator and freeze well for 2-3 months., For reheating, use oven (350°F for 20-30 minutes), microwave (2-4 minutes), or stovetop (medium heat).

Nutrition

Find it online: https://livacooks.com/slow-cooker-cowboy-potato-casserole/