In a large skillet over medium heat, brown 1 pound of ground beef for about 5-7 minutes until no longer pink, then drain excess fat.

Add chopped onions and minced garlic to the skillet and sauté for 3-4 minutes until onions are translucent.

Transfer the browned beef mixture into your slow cooker. Add 1 ½ pounds of frozen diced potatoes, 1 can of sweet corn, 1 can of Rotel tomatoes, and 1 can of cream of mushroom soup.

Pour in 1 cup of broth or milk to create a creamy base.

Sprinkle in the seasonings and stir until everything is combined.

Cover and set the slow cooker on low for approximately 3 hours until potatoes are fork-tender.

In the last 15 minutes of cooking, add 1 cup of shredded cheddar cheese on top and cover again until melted.

Ladle the casserole onto plates and sprinkle with crispy fried onions or crumbled bacon if desired.