why make this recipe
This slow cooker cowboy casserole is easy and warm. It uses simple ingredients. You can set it and forget it. It feeds a family and saves time.
introduction
This dish mixes ground beef, potatoes, beans, corn, and cheese. The slow cooker makes the potatoes soft and the flavors blend. It is a good weeknight meal or a dish for busy days.
how to make Slow Cooker Cowboy Casserole
- Brown the ground beef in a skillet. Drain the fat.
- Chop the onion and mince the garlic. Add to the beef and cook one minute.
- Layer the slow cooker: put the sliced potatoes on the bottom. Add the cooked beef and onions. Add the beans, tomatoes with chilies, and corn.
- In a bowl, mix the cream of mushroom soup and milk. Stir in chili powder, salt, and pepper. Pour the mix over the layers in the slow cooker.
- Cover and cook on low for 6–8 hours. The potatoes should be tender.
- Sprinkle the shredded cheese on top. Cover until the cheese melts, about 5–10 minutes.
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.
how to serve Slow Cooker Cowboy Casserole
Serve hot right from the slow cooker. Spoon into bowls or onto plates. Add sour cream, chopped green onions, or fresh cilantro if you like. Serve with a side salad or crusty bread.
how to store Slow Cooker Cowboy Casserole
Let the casserole cool to room temperature. Put in an airtight container. Store in the fridge for up to 3 days. Reheat in the microwave or in a covered pan on low heat. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
tips to make Slow Cooker Cowboy Casserole
- Slice potatoes about the same thickness so they cook evenly.
- Brown and drain the beef to remove excess grease.
- If your slow cooker runs hot, check for doneness at 6 hours.
- For creamier texture, add a little extra milk.
- Stir gently before serving to mix layers.
variation (if any)
- Make it spicy: add a diced jalapeño or extra chili powder.
- Use cream of chicken or cream of celery instead of mushroom.
- Swap ground turkey or chicken for a lighter version.
- Add bell peppers or chopped carrots for more vegetables.
FAQs
Q: Can I use fresh tomatoes instead of canned?
A: Yes. Use diced fresh tomatoes and a little extra seasoning. Watch the liquid amount.
Q: Can I make this in the oven?
A: Yes. Layer in a baking dish, cover with foil, and bake at 350°F for about 1 to 1.5 hours until potatoes are tender.
Q: Do I need to thaw frozen corn before adding?
A: No. Add frozen corn straight from the bag. It will cook in the slow cooker.
Q: Can I skip the cheese?
A: Yes. The casserole will still be tasty without cheese.
Q: How can I make this ahead?
A: Prepare all layers in the slow cooker insert, cover, and refrigerate. Cook the next day on low until done.
Conclusion
For another take on this dish, see the crockpot version at Crockpot Cowboy Casserole – Chelsea’s Messy Apron for ideas and photos. You can also compare a Southern-style recipe at Crock Pot Cowboy Casserole – The Southern Lady Cooks.
Print
Slow Cooker Cowboy Casserole
- Total Time: 435 minutes
- Yield: 6 servings 1x
- Diet: Beef-based
Description
A hearty and easy slow cooker cowboy casserole that combines ground beef, potatoes, beans, corn, and cheese for a warm family meal.
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)
Instructions
- 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.
Notes
Slice potatoes about the same thickness for even cooking. For a creamier texture, add a little extra milk.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg