Slow Cooker Cowboy Casserole

why make this recipe

Slow Cooker Cowboy Casserole is simple, filling, and warms the whole family. It uses easy ingredients and works well when you want a no-fuss meal that cooks while you do other things.

how to make Slow Cooker Cowboy Casserole

1. Brown the ground beef in a skillet over medium heat. Drain the fat.
2. Put a layer of sliced potatoes in the slow cooker. Add the browned beef on top of the potatoes.
3. Add the chopped onion, minced garlic, corn, beans, and diced tomatoes with green chilies.
4. In a bowl, stir the condensed cream of mushroom soup with milk, chili powder, salt, and pepper. Pour this mix over the layered ingredients.
5. Cover and cook on low for 6–8 hours or until potatoes are tender.
6. About 10 minutes before serving, sprinkle shredded cheese on top and cover until the cheese melts.
   If you want other easy casserole ideas, try green bean casserole with cream cheese for a different creamy option.

Ingredients :

• 1 lb ground beef
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (10.75 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 cup frozen corn
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups sliced potatoes (about 1.5 lbs)
• 1 cup shredded cheese (cheddar or your preference)

Directions :

• Gather all ingredients.
• Chop vegetables uniformly for even cooking.
• Rinse and drain canned beans to reduce salt.
• Brown ground beef in a skillet, then drain excess fat.
• Layer in slow cooker: potatoes, beef, vegetables, and beans.
• Mix cream, broth, and spices; pour over layers.
• Cook on low for 6-8 hours.
• Sprinkle shredded cheese; cover until melted.

introduction

This casserole is great for busy days and cold nights. It fills hungry people and uses common pantry items. For a similar hearty dish with a classic feel, see Cattle Drive Casserole to get more ideas.

how to serve Slow Cooker Cowboy Casserole

Serve hot straight from the slow cooker. Spoon onto plates and add a side salad or warm bread. Garnish with chopped fresh parsley or green onions if you like. For tips on serving hot casseroles without getting a soggy texture, read how to keep green bean casserole from being runny which has useful ideas you can apply here.

how to store Slow Cooker Cowboy Casserole

• Cool the casserole to room temperature for no more than two hours.
• Store in an airtight container in the fridge for 3–4 days.
• For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat in the oven at 350°F (175°C) until hot, or warm in the microwave.

tips to make Slow Cooker Cowboy Casserole

• Slice potatoes evenly so they cook at the same rate.
• Use low-sodium canned goods to control salt.
• Brown the beef well to add flavor.
• Add the cheese at the end to keep it melty and bright.
• For more easy casserole ideas to try with simple swaps, see baked egg casserole made with crackers.

variation (if any)

• Swap ground beef for ground turkey or chicken for a lighter dish.
• Use cream of chicken soup instead of cream of mushroom.
• Add black beans or pinto beans instead of kidney beans.
• Add diced bell peppers or a chopped jalapeño for more flavor.

FAQs

Q: Can I use thin-sliced frozen potatoes?
A: Yes. If you use frozen potatoes, check for doneness earlier. They may cook faster.

Q: Can I cook this on high instead of low?
A: Yes. Cook on high for 3–4 hours, but check the potatoes to avoid overcooking.

Q: Do I need to brown the beef first?
A: Browning adds flavor and removes excess fat, but you can add raw beef if you want. It may be less flavorful.

Q: Can I skip the cheese?
A: Yes. The casserole still cooks fine without cheese. Add cheese or a topping when serving if you want.

Q: Is this freezer friendly?
A: Yes. Cool, then place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Chef Carol

Slow Cooker Cowboy Casserole

Slow Cooker Cowboy Casserole is simple, filling, and warms the whole family with easy ingredients and a no-fuss cooking method.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

  

Meat and Canned Goods

• 1 lb ground beef Browned in skillet
• 1 can (15 oz) kidney beans, drained and rinsed Use low-sodium if desired
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (10.75 oz) condensed cream of mushroom soup Can be substituted with cream of chicken

Vegetables

• 1 medium onion, chopped Chop uniformly for even cooking
• 3 cloves garlic, minced
• 1 cup frozen corn
• 4 cups sliced potatoes (about 1.5 lbs) Slice evenly for uniform cooking

Seasonings

• 1/2 cup milk
• 1 tsp chili powder
• 1/2 tsp salt Adjust to taste
• 1/4 tsp black pepper Adjust to taste

Cheese

• 1 cup shredded cheese (cheddar or your preference) Add towards the end of cooking

Method

 

Preparation

1. Gather all ingredients.
2. Chop vegetables uniformly for even cooking.
3. Rinse and drain canned beans to reduce salt.

Cooking

1. Brown ground beef in a skillet over medium heat and drain excess fat.
2. Layer the sliced potatoes in the slow cooker.
3. Add the browned beef on top of the potatoes.
4. Add chopped onion, minced garlic, corn, beans, and diced tomatoes with green chilies.
5. In a bowl, stir the condensed cream of mushroom soup with milk, chili powder, salt, and pepper.
6. Pour this mixture over the layered ingredients.
7. Cover and cook on low for 6–8 hours or until potatoes are tender.
8. About 10 minutes before serving, sprinkle shredded cheese on top and cover until the cheese melts.

Notes

For serving, use hot directly from the slow cooker, and optionally garnish with chopped fresh parsley or green onions. Store cooled casserole in an airtight container in the fridge for 3–4 days or freeze for up to 2 months. Thaw before reheating.