The air is getting crisp outside. You need something warm and filling tonight. This Slow Cooker Cowboy Potato Casserole is the answer to your busy day.
It is the ultimate comfort food for your family. This recipe delivers a hearty meal with very little effort. You can set it and forget it while you tackle your to-do list.
Why You’ll Love This Recipe
This dish is a lifesaver for busy fall weeknights. It uses simple ingredients you likely have in your pantry right now. Your kids will love the creamy cheese and tender potatoes in every bite.
It is also very budget-friendly for large families. You get a complete meal in one pot. It tastes even better as leftovers the next day for lunch.
Simple Cooking Steps
Making this casserole is incredibly straightforward and easy. You start by browning your beef with some onions. Then, you simply stir everything together in one big bowl.
Even if you are new to cooking, you can do this. The slow cooker ensures the flavors blend perfectly. You will have a stress-free dinner ready by sunset.
Ingredients You’ll Need
These are mostly pantry staples that create a rich flavor.
- 1 lb ground beef
- 1 bag (30 oz) frozen shredded hash brown potatoes, thawed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 medium yellow onion, diced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Step-by-Step Directions
- In a large skillet over medium-high heat, brown the ground beef and diced onion until the meat is no longer pink. Drain excess grease.
- In a large bowl, combine the cooked beef mixture, hash browns, pinto beans, corn, cream of mushroom soup, sour cream, 1 cup of cheddar cheese, garlic powder, and smoked paprika.
- Season the mixture with salt and black pepper to taste and stir until thoroughly combined.
- Grease a 6-quart slow cooker with non-stick cooking spray.
- Transfer the mixture to the slow cooker, spreading it into an even layer.
- Cover and cook on High for 3 to 4 hours or Low for 6 to 8 hours until the potatoes are tender.
- Sprinkle the remaining 1 cup of cheddar cheese over the top 15 minutes before serving. Cover and allow the cheese to melt.
- Serve hot.
Best Ways to Enjoy It
Serve this casserole warm in deep bowls. The golden melted cheese looks beautiful on top. You can pair it with a simple side salad for freshness.
A slice of buttery cornbread also goes great with this meal. It is perfect for a cozy night in with your family. Just scoop, serve, and watch everyone smile.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. This meal is perfect for meal prep lunches later in the week.
You can also freeze this casserole for up to three months. To reheat, use the microwave for a quick fix. Or, warm it in the oven at 350°F until bubbly.
Tips for Best Results
- Don’t skip browning the beef before slow cooking.
- Make sure to thaw your hash browns for even cooking.
- Drain your beans well to avoid a watery casserole.
- Use sharp cheddar for a bolder cheese flavor.
- Add a pinch of chili powder for a fall kick.
- Grease your slow cooker well for easy cleanup later.
- Double the cheese if your family loves extra gooeyness.
Easy Flavor Ideas
- Swap pinto beans for black beans for a different texture.
- Use ground turkey to make it a bit lighter.
- Add diced jalapeños if you like a little heat.
- Try cream of chicken soup for a milder base.
Common Questions
Can I use fresh potatoes?
Yes, but you must shred them very finely. Frozen hash browns are much faster and stay tender. They save you a lot of prep time.
Is this recipe kid-approved?
Absolutely! Most kids love the combination of beef, potatoes, and cheese. It is a very picky-eater friendly dinner option.
I hope this cozy recipe brings your family together this fall. It is so simple and truly satisfying after a long day. Happy cooking!
— Lidia
Slow Cooker Cowboy Potato Casserole
Ingredients
- 1 lb ground beef
- 1 bag (30 oz) frozen shredded hash brown potatoes, thawed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 medium yellow onion, diced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- In a large skillet over medium-high heat, brown the ground beef and diced onion until the meat is no longer pink. Drain excess grease.
- In a large bowl, combine the cooked beef mixture, hash browns, pinto beans, corn, cream of mushroom soup, sour cream, 1 cup of cheddar cheese, garlic powder, and smoked paprika.
- Season the mixture with salt and black pepper to taste and stir until thoroughly combined.
- Grease a 6-quart slow cooker with non-stick cooking spray.
- Transfer the mixture to the slow cooker, spreading it into an even layer.
- Cover and cook on High for 3 to 4 hours or Low for 6 to 8 hours until the potatoes are tender.
- Sprinkle the remaining 1 cup of cheddar cheese over the top 15 minutes before serving. Cover and allow the cheese to melt.
- Serve hot.
