Description
This hearty Cowboy Potato Casserole combines seasoned ground beef, tender potatoes, and a creamy mushroom sauce, all slow-cooked to perfection and topped with melted cheddar cheese. It’s a comforting, easy-to-make dish perfect for family dinners.
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
Soup 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 and 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 together with the chopped onion, minced garlic, and diced red bell pepper. Cook until the beef is fully done and the vegetables have softened. Drain any excess fat to keep the dish leaner.
- Prepare the Sauce: In a small bowl, combine the condensed cream of mushroom soup, milk, salt, black pepper, and paprika. Stir well to create a smooth sauce mixture that will add creaminess and flavor to the casserole.
- Layer the Casserole: Using a slow cooker, place half of the diced potatoes evenly on the bottom. Spread half of the browned meat and vegetable mixture on top of the potatoes, then pour half of the mushroom soup sauce over the layers. Repeat this layering with the remaining potatoes, meat mixture, and soup sauce.
- Cook: Cover the slow cooker with its lid and cook the casserole on low heat for 5 to 6 hours. The long, slow cooking will ensure the potatoes become tender and the flavors meld beautifully.
- Add Cheese: Once the potatoes are soft, sprinkle shredded cheddar cheese evenly over the casserole. Cover and continue cooking for an additional 20 minutes to let the cheese melt perfectly over the top.
- Garnish and Serve: Remove the casserole from the slow cooker and garnish with freshly chopped parsley to add a bright and fresh finish. Serve hot and enjoy this comforting meal.
Notes
- Drain excess fat after browning the beef to reduce greasiness.
- Use Yukon Gold or Russet potatoes for best texture.
- Make sure to cut potatoes into uniform pieces to ensure even cooking.
- If you don’t have a slow cooker, this casserole can be baked in an oven-safe dish at 350°F for about 1 hour or until potatoes are tender and cheese is melted.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeño while browning the meat.
- Leftovers can be refrigerated for up to 3 days and reheated well in the microwave or oven.
