Perfect for those busy, fall nights, this recipe will warm up anyone’s chilly night. Made to serve 8, this buttery crockpot recipe will bring comfort and elevated, melt-in-your-mouth Wagyu flavor to your family’s next meal, or just yourself with leftovers for days. You won’t want to miss out on the ultimate Crockpot Cowboy Potato Casserole with Wagyu Ground Beef recipe.
INGREDIENTS:
- 1 ½ lbs. Wagyu Ground Beef
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 1 red bell pepper (diced)
- 5 large potatoes (peeled and cut into chunks)
- 1 can cream of mushroom soup
- ½ cup milk
- 1 cup cheddar cheese (shredded)
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp paprika
- 2 tbsp parsley (chopped)
DIRECTIONS:
- Brown the Wagyu Ground Beef in a skillet over medium heat, along with the onion, garlic, and bell pepper, until the meat is fully cooked, and the veggies are tender. Drain any excess liquid.
- Mix the cream of mushroom soup, milk, salt, pepper, and paprika in a small bowl.
- Layer half of the potatoes in the bottom of your crockpot, topping with half of the meat mixture and half of the soup mixture. Repeat the same process with the remaining potatoes, meat, and soup mixtures.
- Cover and cook on low for 5-6 hours, or until potatoes are tender. For a quicker cook time, cook on high for 2-3 hours but we recommend cooking on low.
- Sprinkle the shredded cheese over the casserole once potatoes are tender and cook for an additional 20 minutes or until cheese is melted.
- Garnish casserole with parsley before serving and enjoy!
