SLOW COOKER COWBOY POTATO CASSEROLE
Slow cooker cowboy potato casserole is a hearty, cheesy, and savory dish loaded with potatoes, ground beef, cheese, and spices. Perfect for family dinners, potlucks, or meal prep, it’s easy to make and comforting.
Ingredients
- 4 cups frozen diced hash brown potatoes
- 1 lb 450 g ground beef
- 1 small onion diced
- 1 cup shredded cheddar cheese
- 1 can 10.5 oz cream of mushroom soup
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: chopped green onions or parsley for garnish
Instructions
- Cook Ground Beef: In a skillet, cook ground beef and diced onion over medium heat until beef is browned. Drain excess fat.
- Prepare Casserole: In a large bowl, mix cooked beef, hash brown potatoes, cream of mushroom soup, sour cream, garlic powder, paprika, salt, and pepper until combined.
- Transfer to Slow Cooker: Pour mixture into a greased slow cooker. Spread evenly.
- Cook: Cover and cook on low for 4–5 hours, or until potatoes are tender and casserole is heated through.
- Add Cheese: Sprinkle shredded cheddar cheese on top in the last 15 minutes of cooking. Cover until cheese is melted.
- Serve: Garnish with chopped green onions or parsley if desired. Serve warm.
Notes
- Make Ahead: Can be assembled in the slow cooker insert the night before; refrigerate and cook the next day.
- Flavor Variations: Add diced bell peppers, mushrooms, or bacon for extra flavor.
- Serving Suggestions: Serve with a side salad or crusty bread for a complete meal.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the microwave or oven.