Picture this: it’s Tuesday evening, the kids are hungry, and you’re staring at the clock wondering how dinner will magically appear. That’s exactly where I was last month during recipe testing when I threw together this Slow Cooker Cowboy Potato Casserole on a whim. What started as a “let’s see what happens” experiment turned into our family’s most-requested comfort meal.
If you’re craving comfort food without the kitchen stress, you’re in the right place. Ready to begin?
Table of Contents
Ingredients for Slow Cooker Cowboy Potato Casserole
I keep these ingredients stocked in my pantry and freezer because they’re everyday staples that come together beautifully. My preference is using O’Brien hash browns since they add extra flavor with those peppers and onions already mixed in, but plain diced potatoes work perfectly too.
- 1.5 pounds ground beef (80/20 or 85/15)
- 1 large yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 pounds frozen diced potatoes (O’Brien style or plain hash browns) – Keep these frozen, don’t thaw
- 1 (15-ounce) can whole kernel corn (drained)
- 1 (10-ounce) can Rotel diced tomatoes with green chilies (undrained) – The liquid is essential for the sauce
- 1 (10.75-ounce) can 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
- Salt to taste (start with 1/2 teaspoon) – I usually add more later since the soup and Rotel contain sodium
- 2 cups shredded sharp cheddar cheese (divided)
- 1/2 cup crispy fried onions or crumbled bacon (optional topping) – I usually add bacon because my family loves the smoky flavor
Step-by-Step Instructions
I recommend browning the beef thoroughly in this first step since well-browned meat adds incredible depth to the final dish. This entire prep process takes about 15 minutes in my kitchen.
Step 1: Heat a large skillet over medium-high heat and add the ground beef. Break it into small crumbles as it cooks, stirring occasionally for 5-7 minutes total until nicely browned. Add the chopped onion and continue cooking for another 5 minutes until the onion becomes soft and translucent. Toss in the minced garlic during the final minute until fragrant. Carefully drain all the grease using a colander to prevent an oily casserole.
Step 2: Transfer the drained beef mixture to your 6-quart or larger slow cooker and add the frozen potatoes directly from the bag, followed by the drained corn and the entire can of Rotel with its juices. In a separate bowl, whisk together the cream of mushroom soup and beef broth until completely smooth with no lumps remaining.
Step 3: Pour the soup mixture evenly over everything in the slow cooker, then sprinkle all the seasonings on top. Gently stir everything together until the potatoes are coated and no dry spots remain. Don’t overmix, just ensure even distribution.
Step 4: Cover with the lid and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The casserole is ready when you can easily pierce the potatoes with a fork, they’re tender throughout, and the mixture is bubbling hot with steam rising when you lift the lid.
Step 5: About 30 minutes before serving, sprinkle 1 1/2 cups of shredded cheddar across the top, replace the lid, and let it melt into a golden, gooey layer. Just before serving, add the remaining cheese, crispy onions, or bacon if desired.
Perfect Pairings for This Cowboy Casserole
This rich, hearty casserole calls for lighter sides that add freshness and crunch to balance the creamy, cheesy main dish.
Crisp Green Salad: A simple mixed greens salad with cherry tomatoes, cucumber, and a tangy vinaigrette cuts through the richness beautifully while adding essential vegetables to your plate.
Warm Garlic Bread: Crusty bread or garlic bread rolls are perfect for soaking up the creamy sauce and add a satisfying textural contrast to the tender potatoes.
Roasted Broccoli: Oven-roasted broccoli florets with a squeeze of lemon provide a nutritious, slightly charred counterpoint that complements the savory casserole without competing with its bold flavors.
Steamed Green Beans: Lightly steamed green beans with butter and a sprinkle of almonds add a fresh, crisp element that rounds out the meal with minimal effort.
Coleslaw: A vinegar-based slaw offers tanginess and crunch that refreshes your palate between bites of this rich comfort food, making it especially great for summer gatherings. Try pairing with BBQ chicken coleslaw wraps for inspiration.
Storage & Serving Tips
This casserole stores beautifully in an airtight container in the refrigerator for up to 4 days, making it ideal for meal prep. The flavors actually deepen overnight, so leftovers taste even better the next day.
For reheating, add a splash of milk or broth to keep it creamy, then warm individual portions in the microwave for 2-3 minutes or heat the entire batch in a 350°F oven for 20 minutes covered. You can also freeze portions in freezer-safe containers for up to 3 months.
This dish is incredibly versatile for different occasions. Serve it as a complete weeknight dinner, bring it to potlucks where it stays warm in the slow cooker, or prep it the night before for an effortless next-day meal. Keep the toppings separate until serving to maintain their texture.
FAQs
Can I use fresh potatoes instead of frozen?
Yes, you can use 2 pounds of peeled and diced fresh russet or Yukon gold potatoes. Just cut them into 1/2-inch cubes for even cooking, though they may take slightly longer to become tender.
What can I substitute for Rotel if I can’t find it?
Use a regular 10-ounce can of diced tomatoes plus 1-2 tablespoons of chopped jalapeños or green chilies. The heat level won’t be quite the same, but you’ll still get great flavor.
How do I make this vegetarian?
Swap the ground beef for plant-based crumbles or use black beans and extra vegetables like bell peppers and zucchini. Replace the beef broth with vegetable broth and use cream of celery soup instead.
Slow Cooker Cowboy Potato Casserole
Ingredients
Equipment
Method
- In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles as it cooks for 5-7 minutes total. Add the chopped yellow onion and cook for another 5 minutes until softened and translucent. Stir in the minced garlic during the last minute until fragrant. Carefully drain off all excess grease from the skillet.
- Transfer the cooked and drained ground beef and onion mixture to a 6-quart or larger slow cooker. Add the frozen diced potatoes (no need to thaw), drained corn, and entire undrained can of Rotel directly into the slow cooker.
- In a medium bowl, whisk together the condensed cream of mushroom soup and beef broth (or milk) until smooth and lump-free. Pour this mixture evenly over the ingredients in the slow cooker.
- Sprinkle the paprika, parsley flakes (if using), chili powder, garlic powder, black pepper, and 1/2 teaspoon salt over all ingredients in the slow cooker. Gently stir all ingredients together until well combined and potatoes are evenly coated with the sauce.
- Cover with lid and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The casserole is done when potatoes are fork-tender, easily pierced throughout, and the mixture is hot and bubbling around the edges.
- During the last 30 minutes of cooking, sprinkle 1 1/2 cups of shredded cheddar cheese evenly over the top. Replace lid and continue cooking until cheese is completely melted and bubbly. If desired, top with remaining cheese, crispy fried onions, or crumbled bacon just before serving.
Notes
