Some nights just call for something hearty — the kind of meal that fills the kitchen with rich, savory smells and brings everyone running to the table. This Cowboy Potato Casserole is one of those recipes. It’s simple, comforting, and made with pantry staples you probably already have on hand.
I first made this on a busy workweek when I needed something filling but didn’t want to spend the evening standing over the stove. After a few hours in the slow cooker, the potatoes turned perfectly tender, the beef was flavorful, and the melted cheese tied everything together into pure comfort. It’s the kind of meal that feels like it came straight from a ranch kitchen — bold, rustic, and satisfying.
Ingredients
- 1½ pounds ground beef
- 1 small onion, diced
- 1 (10.5 oz) can cream of mushroom soup
- ½ cup milk
- 1 teaspoon garlic powder
- Salt & black pepper to taste
- 4–5 medium potatoes, thinly sliced
- 1½ cups shredded cheddar cheese
Instructions
- In a skillet, brown the ground beef with the diced onion until fully cooked. Drain excess grease.
- In a bowl, mix cream of mushroom soup, milk, garlic powder, salt, and pepper.
- Lightly grease the slow cooker.
- Layer half of the sliced potatoes on the bottom.
- Add half of the cooked beef mixture.
- Spoon half of the soup mixture over the top.
- Repeat layers (potatoes, beef, soup mixture).
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
- Sprinkle shredded cheddar cheese over the top during the last 20–30 minutes of cooking. Cover until melted.
Optional Add-Ins
- Cooked bacon crumbles
- Diced green chilies
- Corn kernels
- A dash of smoked paprika for extra flavor
Note
For extra creaminess, stir in 2–3 tablespoons of sour cream before adding the cheese. If you prefer crispy edges, you can transfer the finished casserole to a baking dish and broil for a few minutes.
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