recipe: husband approved ✅ slow cooker cowboy casserole

I recently tried a new recipe that I found on Cooktop Cove – the slow cooker Cowboy Potato Casserole. The description mentioned that it's a hit with husbands, so naturally, I was curious to see if it lived up to the hype. Spoiler alert: it absolutely did! Not only did my husband enjoy it, but the whole family was asking for seconds.

This dish is everything you want in a comforting casserole: hearty potatoes, savory flavors, and a creamy texture that just melts in your mouth. The best part? It’s all done in the slow cooker, which means it’s incredibly easy to prepare. Just layer the ingredients, turn it on, and let it cook while you go about your day. Perfect for busy days when you want a home-cooked meal without the fuss.

If you’re looking for a crowd-pleasing recipe that’s low on effort and big on flavor, this Cowboy Potato Casserole is definitely worth a try. It’s packed with flavors the whole family will love, and it's sure to become a new go-to for easy, delicious dinners. Give it a shot, and let me know if it’s as popular in your house as it was in ours!

P.S. This photo is stolen from Cooktop Cove- I forgot to take any 🙄

Recipe

Ingredients

1 1/2 pounds ground beef

1 onion, chopped

3 cloves garlic, minced

1 red bell pepper, diced

5 large potatoes, peeled and cut into chunks or diced

1 can (10.75 oz) condensed cream of mushroom soup

1/2 cup milk

1 cup shredded cheddar cheese

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon paprika

2 tablespoons fresh parsley, chopped for garnish

Directions

In a skillet over medium heat, brown the ground beef with the onion, garlic, and bell pepper until the meat is fully cooked and the vegetables are tender. Drain any excess fat.

In a small bowl, mix together the cream of mushroom soup, milk, salt, pepper, and paprika.

Layer half of the potatoes in the bottom of a slow cooker. Top with half of the meat mixture and half of the soup mixture. Repeat the layers with the remaining potatoes, meat, and soup mixture.

Cover and cook on low for 5-6 hours or until the potatoes are tender.

Sprinkle the shredded cheese over the casserole and cook covered for an additional 20 minutes or until the cheese is melted.

Garnish with chopped parsley before serving.