Description
A comforting, slow-cooked casserole made with tender potatoes, savory ground beef, and a creamy, cheesy sauce that brings classic cowboy-style flavors to your table with ease.
Ingredients
-
Ground beef – 1½ pounds
-
Yellow onion, diced – 1 medium
-
Garlic, minced – 3 cloves
-
Potatoes, peeled and diced – 4 cups (about 1½ pounds)
-
Corn kernels, frozen or canned and drained – 1½ cups
-
Cream of mushroom soup – 2 cups
-
Milk – ½ cup
-
Shredded cheddar cheese – 2 cups
-
Paprika – 1 teaspoon
-
Salt – 1 teaspoon
-
Black pepper – ½ teaspoon
-
Dried parsley – 1 tablespoon
Instructions
-
Brown the ground beef in a skillet over medium heat for 6–8 minutes. Add the diced onion and cook until softened. Drain excess fat and stir in the garlic for 30 seconds.
-
Lightly grease the slow cooker.
-
Layer half of the potatoes in the slow cooker, followed by half of the beef mixture and half of the corn. Repeat the layers.
-
In a bowl, whisk together the cream of mushroom soup, milk, paprika, salt, pepper, and parsley. Pour evenly over the casserole.
-
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender.
-
Sprinkle the shredded cheddar cheese on top during the last 20 minutes of cooking. Cover until melted.
-
Serve hot and enjoy.
Notes
-
Dice potatoes evenly to ensure consistent cooking.
-
Freshly shredded cheese melts more smoothly than pre-shredded cheese.
-
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 6–7 hours on low or 3–4 hours on high