Cowboy Potato Casserole
A hearty casserole featuring layers of tender potatoes, savory ground beef, and creamy sauce, topped with melted cheese.
Equipment
- Slow Cooker
- skillet
- mixing bowl
- knife
- cutting board
Ingredients
- 1.5 pounds Ground beef Main protein source, adds richness.
- 1 medium Onion, chopped Provides a sweet and savory base.
- 3 cloves Garlic, minced Adds aroma and depth of flavor.
- 1 medium Red bell pepper, diced Adds color and slight sweetness.
- 5 large Potatoes, peeled and cut into chunks The star ingredient for hearty texture.
- 1 can (10.75 oz) Condensed cream of mushroom soup Binds everything together and adds flavor.
- 0.5 cup Milk Creates a creamy consistency.
- 1 cup Shredded cheddar cheese Adds a gooey topping.
- 1 teaspoon Salt Enhances flavors.
- 0.5 teaspoon Black pepper Adds a hint of spice.
- 0.25 teaspoon Paprika Gives a subtle smokiness.
- 2 tablespoons Fresh parsley, chopped for garnish Adds brightness when serving.
Instructions
- Prep all ingredients: wash and peel potatoes, chop onion, dice bell pepper, and mince garlic.
- In a skillet over medium heat, cook ground beef, onion, garlic, and bell pepper until beef is browned and vegetables are tender, about 7-10 minutes. Drain excess fat.
- In a bowl, mix together cream of mushroom soup, milk, salt, black pepper, and paprika until well combined.
- Layer half of the potatoes in the slow cooker, followed by half of the meat mixture, and half of the soup mixture. Repeat layers with remaining ingredients.
- Cover and cook on low for 5-6 hours. After cooking, sprinkle cheese on top, cover, and cook for an additional 20 minutes until cheese is melted.
- Garnish with fresh parsley before serving.
Notes
This casserole is versatile; feel free to customize with different vegetables or spices to suit your taste.