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–+ servings
Slow Cooker Cowboy Potato Casserole

Savor the Comfort of Slow Cooker Cowboy Potato Casserole

Enjoy the comfort of Slow Cooker Cowboy Potato Casserole, a heartwarming blend of seasoned ground beef, creamy potatoes, and sweet corn.
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Prep Time 15 minutes
Cook Time 3 hours
Cheese Melting Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Ground Beef Substitute with ground turkey for a leaner option.
  • 24 ounces Frozen Diced Potatoes Fresh potatoes can also work but adjust cooking time.
  • 1 cup Sweet Corn Opt for canned or frozen for convenience.
  • 1 can Rotel Tomatoes with Green Chilies Replace with canned diced tomatoes if you prefer less heat.
  • 1 can Cream of Mushroom Soup Feel free to make it homemade or use a vegan substitute.
  • 1 cup Broth or Milk Vegetable broth suits vegetarian diets.
  • 2 cups Cheddar Cheese Swap with any cheese you fancy for a twist.
For the Seasoning
  • 1 teaspoon Paprika Adjust the quantity for your spice preference.
  • 1 teaspoon Parsley Flakes Provides a fresh touch.
  • 1 teaspoon Chili Powder Modify based on your heat tolerance.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a more intense taste.
  • to taste Black Pepper Essential for flavor.
  • to taste Salt Be liberal with salt if using low-sodium ingredients.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Cooking Steps
  1. In a skillet over medium heat, brown 1 pound of ground beef, breaking it into small pieces. Cook for about 7-10 minutes until browned. Drain excess fat.
  2. In the same skillet, add chopped onions and minced garlic, sautéing for 3-5 minutes until onions become translucent. Transfer this mixture along with the browned beef to the slow cooker.
  3. Add 24 ounces of frozen diced potatoes, 1 cup of sweet corn, and a can of Rotel tomatoes to the slow cooker. Pour in 1 can of cream of mushroom soup and 1 cup of broth or milk. Stir to combine.
  4. Sprinkle in 1 teaspoon of paprika, 1 teaspoon of parsley flakes, 1 teaspoon of chili powder, 1 teaspoon of garlic powder, and salt and black pepper to taste. Stir until evenly distributed.
  5. Cover and cook on low for 3 hours. The potatoes should absorb the flavors and become tender.
  6. In the last 15 minutes, add 2 cups of shredded cheddar cheese, gently stirring until melted.
  7. Ladle the casserole into bowls and top with additional cheese or crispy fried onions. Serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 22gFat: 15gSaturated Fat: 7gCholesterol: 70mgSodium: 850mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 15mg

Notes

This casserole is perfect for leftovers. Store in the fridge for up to 3 days or freeze for up to 3 months.

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