This casserole uses ground beef, potatoes, beans, corn, and a creamy mix. It tastes like home and feeds a family. If you like slow cooker meals, you can find more ideas in a list of slow cooker shrimp recipes that are also easy to make.
Why make this recipe
This Slow Cooker Cowboy Casserole is simple, filling, and low effort. It uses common pantry items and cooks slowly so flavors mix well. You can set it in the morning and come back to a hot, ready dinner.
How to make Slow Cooker Cowboy Casserole
Make layers in the slow cooker and let them cook slowly. First brown the beef and drain fat. Then layer potatoes, beef, vegetables, and beans. Pour the creamy mix over the layers and cook on low until the potatoes are soft. This slow cooker method is like other one-pot casseroles such as chicken broccoli rice casserole in its ease and low fuss.
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, milk, 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 straight from the slow cooker. Add a green salad or steamed veggies on the side. Spoon onto plates and top with extra cheese, sour cream, or chopped fresh herbs if you like.
How to store Slow Cooker Cowboy Casserole
Cool the casserole to room temperature within two hours. Put it in an airtight container and refrigerate for up to 3 to 4 days. Reheat portions in the microwave or warm the whole dish in a 350°F oven until heated through. You can freeze leftovers 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 the beef first to add flavor and reduce grease.
- Use low-sodium canned goods if you watch salt.
- If your slow cooker runs hot, check at 5 hours to avoid overcooking.
- Add cheese at the end so it melts but does not overcook.
Variation
- Swap ground beef for ground turkey or chicken for a lighter version.
- Use different beans like pinto or black beans.
- Add diced bell pepper or jalapeño for more crunch and heat.
- Use cream of chicken soup instead of mushroom for a different flavor.
FAQs
Q: Can I use frozen potatoes instead of fresh?
A: Yes. Add frozen potatoes but check cooking time; they may soften sooner.
Q: Do I need to thaw the frozen corn?
A: No. You can add frozen corn directly to the slow cooker.
Q: Can I cook this on high instead of low?
A: You can. Cook on high for about 3-4 hours, but check potatoes for doneness.
Q: Is this dish spicy?
A: It is mild. The diced tomatoes with green chilies add a little heat. Increase chili powder or add jalapeños for more spice.
Q: Can I make this in the oven instead?
A: Yes. Layer ingredients in a covered baking dish and bake at 350°F for about 1 to 1.5 hours until potatoes are tender.
Conclusion
For another take on this idea, see this Crockpot Cowboy Casserole recipe at Crockpot Cowboy Casserole – Chelsea’s Messy Apron. You can also compare a different slow cooker version at Crockpot Cowboy Casserole (Slow Cooker Meal) – Kylee Cooks.
Slow Cooker Cowboy Casserole
Ingredients
Main ingredients
- 1 lb ground beef Browned and drained
- 1 medium onion, chopped Chopped uniformly
- 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 Rinsed to reduce salt
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup frozen corn No need to thaw
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups sliced potatoes (about 1.5 lbs) Slice evenly
- 1 cup shredded cheese (cheddar or your preference) Added at the end
Instructions
Preparation
- Gather all ingredients.
- Chop vegetables uniformly for even cooking.
- Rinse and drain canned beans to reduce salt.
- Brown ground beef in a skillet and drain excess fat.
Layering and Cooking
- Layer in slow cooker: first potatoes, then beef, followed by other vegetables and beans.
- Mix cream, milk, and spices; pour over layers.
- Cook on low for 6 to 8 hours until potatoes are soft.
- Sprinkle shredded cheese on top, cover until melted.