Name: Slow Cooker Cowboy Casserole
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
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)

why make this recipe

This casserole feels like a cozy hug. It cooks itself while you get on with your day. The slow cooker turns simple pantry ingredients into something warm and comforting. I love how the potatoes soak up the savory mushroom soup and beef juices. If you like a slightly different take, try my spin on a classic cowboy casserole that’s a weeknight lifesaver for more ideas.

how to make Slow Cooker Cowboy Casserole

This recipe keeps things easy. You can prep it in about 15 minutes. Then the slow cooker does the rest.

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)

Slow Cooker Cowboy Casserole

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 on the bottom, then beef, then onions, garlic, beans, corn, and tomatoes.
In a bowl, mix cream of mushroom soup and milk with chili powder, salt, and pepper. Pour evenly over the layers.
Cook on low for 6-8 hours, until potatoes are tender.
Sprinkle shredded cheese on top. Cover until melted.

If you want another version with slightly different spices and a quick bake finish, peek at another version of cowboy casserole I like to make sometimes.

how to serve Slow Cooker Cowboy Casserole

Scoop it into bowls while it’s hot. A simple green salad brightens the plate. Add a dollop of sour cream or chopped green onions for freshness. For a bigger spread, I sometimes serve it alongside my Slow Cooker Beef Manhattan for family-style comfort.

how to store Slow Cooker Cowboy Casserole

Cool the casserole to room temperature before storing. Transfer to an airtight container. Keep in the fridge up to 3–4 days. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently on the stove or in the oven so the potatoes stay tender.

tips to make Slow Cooker Cowboy Casserole

Slice potatoes thin and even so they cook through.
Don’t overfill the slow cooker. Leave an inch of space at the top.
Brown the beef first for richer flavor.
Taste and adjust salt near the end. Canned ingredients vary.
Use the same layering trick I use in my Amish Harvest Casserole to keep ingredients from getting mushy.

variation (if any)

Swap ground turkey or shredded chicken for beef. Use black beans instead of kidney beans. Stir in chopped bell peppers for more color. For a Southwestern kick, add a pinch of cumin and a little smoked paprika. If you want a casserole with a slightly different texture and more veggies, check out my idea for a hearty Cattle Drive Casserole and borrow any additions you like.

FAQs

Q: Can I use fresh tomatoes instead of canned?
A: Yes. Use about 1 cup diced fresh tomatoes and add a small pinch of salt. Fresh tomatoes will make the casserole a touch brighter.

Q: Can I cook this on high in the slow cooker?
A: Yes. Cook on high for about 3–4 hours, but check the potatoes for doneness. Cooking on low gives better flavor.

Q: How do I keep the cheese from sinking?
A: Sprinkle cheese at the very end and cover. Let it melt for 5–10 minutes so it stays on top.

Slow Cooker Cowboy Casserole

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