Description
Hearty and satisfying, this Slow Cooker Cowboy Potato Casserole features layers of seasoned beef, tender potatoes, and melted cheese—perfect for a crowd-pleasing dinner.
Ingredients
- 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
- 1 can (10.75 oz) condensed cream of mushroom soup
- ½ cup milk
- Salt and black pepper to taste
- ½ tsp paprika
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish
Instructions
1. In a skillet over medium heat, brown the ground beef with onion, garlic, and red bell pepper until cooked through. Drain excess fat.
2. In a mixing bowl, whisk together cream of mushroom soup, milk, salt, black pepper, and paprika.
3. In a slow cooker, layer half of the potatoes followed by half of the beef mixture and half of the soup mixture. Repeat layers.
4. Cover and cook on low for 5-6 hours until potatoes are tender.
5. Sprinkle shredded cheddar cheese on top and cook for an additional 20 minutes until melted.
6. Garnish with fresh parsley before serving.
Notes
For extra flavor, try using smoked paprika or adding a handful of crumbled cooked bacon before serving. Leftovers can be refrigerated for up to 4 days.