Slow Cooker Cowboy Casserole

This Slow Cooker Cowboy Casserole is the ultimate comfort food, perfect for busy weeknights or a cozy weekend meal. Packed with ground beef, kidney beans, corn, and savory seasonings, it’s a hearty, one-pot dish that is both filling and flavorful.

The addition of sliced potatoes and a melty cheese topping makes it a complete meal that everyone will love. Simply set it in the slow cooker and let it do the work, leaving you with a deliciously satisfying dinner with minimal effort!

Why You’ll Love This Recipe:

People will love this Slow Cooker Cowboy Casserole because it’s the ultimate comfort food in a single dish.

It combines hearty ingredients like ground beef, tender potatoes, creamy soup, and melted cheese, creating a deliciously satisfying meal that’s both filling and flavorful.

The best part is the convenience of using a slow cooker – just set it and forget it!

With minimal prep time, you get a warm, savory casserole that everyone can enjoy, making it perfect for busy families, gatherings, or a simple weeknight dinner.

Key Ingredients:

Ground beef: The hearty base of the dish, providing rich flavor and protein.

Cream of mushroom soup: Adds creaminess and depth to the casserole.

Kidney beans: A great source of fiber and protein, enhancing the dish’s heartiness.

Diced tomatoes with green chilies: Brings a touch of heat and tangy flavor to balance the richness.

Frozen corn: Adds sweetness and a pop of color to the dish.

Sliced potatoes: Provides a comforting and filling element, absorbing all the delicious flavors.

Shredded cheese: Sprinkled on top for a gooey, melty finish that everyone loves

Slow Cooker Cowboy Casserole

Ingredients:

1 pound ground beef

1 medium onion, diced

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 kernels

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

4 cups sliced potatoes (about 1.5 pounds)

1 cup shredded cheese (cheddar or preferred variety)

Instructions:

In a large skillet over medium heat, brown the ground beef with the diced onion and minced garlic until the meat is fully cooked and the onions are tender. Drain off any excess fat.

Transfer the cooked beef mixture into your slow cooker. Stir in the cream of mushroom soup, milk, kidney beans, diced tomatoes with green chilies, corn, chili powder, salt, and black pepper until well combined.

Layer the sliced potatoes on top, making sure they are evenly coated with the beef and bean mixture.

Cover and cook on low for 6–7 hours or on high for 3–4 hours, depending on how much time you have.

About 20 minutes before serving, sprinkle the shredded cheese over the casserole and allow it to melt and bubble.

Serve hot and enjoy!

Notes:

Potato Variations: You can use other types of potatoes like Yukon Gold or red potatoes, but russet potatoes tend to give the casserole a creamy texture when cooked in the slow cooker.

Cheese Options: While cheddar cheese is commonly used, you can switch things up with other cheeses such as Monterey Jack, pepper jack (for a spicier kick), or a blend of your favorites.

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Vegetable Add-ins: Feel free to add more vegetables like bell peppers, zucchini, or spinach for additional flavor and nutrition.

Beans: If you don’t have kidney beans, other beans like black beans or pinto beans work just as well.

Meat Options: You can swap ground beef with ground turkey or chicken for a lighter version of the casserole.

Seasoning Adjustments: Customize the seasoning by adding extra chili powder or paprika for a smokier flavor, or a dash of hot sauce if you like it spicy.

Cooking Time: If you’re short on time, you can cook it on high for 3–4 hours, but for a more tender, flavorful dish, cooking on low for 6–7 hours is ideal.

Make-Ahead Option: This casserole can be prepared the night before. Just add all ingredients to the slow cooker, refrigerate, and then cook the next day.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use other types of meat instead of ground beef?

Yes! You can substitute the ground beef with ground turkey, chicken, or pork.

Just keep in mind that the flavor may vary slightly depending on the type of meat you choose.

Can I make this recipe without the cream of mushroom soup?

Absolutely! You can use a homemade cream sauce or substitute with a can of cream of chicken soup or cream of celery soup if you prefer.

For a dairy-free option, try using a plant-based cream of mushroom soup or a dairy-free cream sauce.

Can I prepare this casserole ahead of time?

Yes, you can prepare the casserole in advance by assembling all the ingredients in the slow cooker insert, then refrigerating it overnight.

In the morning, simply cook it on low for 6-7 hours or high for 3-4 hours.

Can I make this dish spicier?

Yes! If you want a spicier version, you can add extra chili powder, or even include some diced jalapeños or other hot peppers.

You can also use spicy diced tomatoes with green chilies or add a few dashes of hot sauce.

Can I use fresh potatoes instead of frozen or canned ingredients?

Yes! You can use fresh potatoes. Just make sure to slice them thinly so they cook evenly in the slow cooker.

You may need to increase the cooking time slightly if you’re using thicker potato slices.

Can I use a different type of soup instead of cream of mushroom?

Yes, you can substitute the cream of mushroom soup with other types like cream of chicken, cream of celery, or even a cheesy soup.

You can also make a homemade cream sauce if you prefer.

Can I prep this casserole the night before?

Absolutely! You can assemble all the ingredients in the slow cooker insert, cover it, and refrigerate overnight.

In the morning, just start the slow cooker on low for 6-7 hours or high for 3-4 hours.

Can I substitute the kidney beans with another type of bean?

Yes, you can use any beans you like, such as black beans, pinto beans, or even white beans.

The flavor might vary slightly, but they will still work well in the casserole.

Can I use fresh potatoes instead of frozen or canned potatoes?

Yes, you can use fresh potatoes. Slice them thinly to ensure they cook through properly.

You may need to adjust the cooking time depending on the thickness of the slices.

How can I make this casserole more spicy?

To add more spice, you can increase the amount of chili powder, add some diced jalapeños, or use spicy diced tomatoes with green chilies.

You can also add hot sauce or crushed red pepper flakes to adjust the heat level to your liking.