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
- 1½ pounds ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced (about 1½ pounds)
- 1½ cups corn kernels, frozen or canned and drained
- 2 cups cream of mushroom soup
- ½ cup milk
- 2 cups shredded cheddar cheese
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp dried parsley
Instructions
- Brown ground beef in a skillet over medium heat for 6–8 minutes. Add onion and cook until softened. Drain fat and stir in garlic for 30 seconds.
- Lightly grease the slow cooker.
- Layer half the potatoes, half the beef mixture, and half the corn. Repeat layers.
- Whisk together cream of mushroom soup, milk, paprika, salt, pepper, and parsley. Pour evenly over casserole.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until potatoes are tender.
- Sprinkle cheddar cheese on top during the last 20 minutes of cooking. Cover until melted.
- Serve hot.
Notes
- Dice potatoes evenly for consistent cooking.
- Freshly shredded cheese melts better than pre-shredded.
- Store leftovers in the fridge up to 3 days or freeze up to 2 months.
- Category: Casserole
- Method: Slow Cooker
- Cuisine: American