Description
This hearty Cowboy Potato Casserole combines seasoned ground beef, tender potatoes, and a creamy mushroom sauce, slow-cooked to perfection and topped with melted cheddar cheese. A comforting one-dish meal that’s perfect for family dinners or meal prep.
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
- 1 can (10.75 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
Topping & 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, minced garlic, and diced red bell pepper until the meat is fully cooked and the vegetables are softened. Drain any excess fat to reduce greasiness in the casserole.
- Prepare the Sauce: In a small bowl, combine the condensed cream of mushroom soup with milk, salt, black pepper, and paprika. Stir well to create a smooth sauce mixture that will add moisture and flavor to the casserole.
- Layer the Casserole: In a slow cooker, layer half of the diced potatoes evenly at the bottom. Add half of the cooked meat and vegetable mixture on top, followed by half of the prepared soup sauce. Repeat the layers with the remaining potatoes, meat mixture, and soup sauce to build the casserole evenly.
- Cook: Cover the slow cooker and cook on low heat for 5 to 6 hours, or until the potatoes are tender and cooked through, allowing all ingredients to meld together and flavors to develop.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover and let cook for an additional 20 minutes to allow the cheese to melt and become bubbly and golden.
- Garnish and Serve: Remove the slow cooker lid and sprinkle fresh chopped parsley over the casserole for a burst of color and fresh herbal flavor before serving warm.
Notes
- You can substitute cream of mushroom soup for cream of celery or chicken soup if preferred.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeños to the meat while browning.
- If you don’t have a slow cooker, this casserole can be cooked in a 350°F oven covered with foil for about 1 hour and 30 minutes, until potatoes are tender.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- Feel free to add other vegetables like corn or green beans in layers for extra nutrition and texture.
