Start by browning the ground beef in a skillet over medium heat. Add the chopped yellow onion and minced garlic to the pan once the beef is no longer pink. Cook until the onion becomes translucent and fragrant.

Once your beef mixture is ready, transfer it to your slow cooker. Be sure to scrape all those flavorful bits from the skillet into the slow cooker.

Add the frozen diced potatoes directly into the slow cooker. Then toss in the drained corn and undrained Rotel tomatoes.

Pour in the condensed cream of mushroom soup along with half a cup of beef broth or milk. Sprinkle in dried paprika, parsley flakes, chili powder, garlic powder, black pepper, and salt. Stir until well combined.

Divide your shredded sharp cheddar cheese into two cups—one for mixing into the casserole and one for topping later. Stir half of it into your slow cooker mixture now.

Cover your slow cooker and set it on low for about three hours.

When there’s about 15 minutes left on the clock, sprinkle the remaining cheddar cheese on top along with crispy fried onions or crumbled bacon. Cover again to let everything get bubbly and golden brown.