Slow Cooker Cowboy Casserole
A hearty, easy-to-make casserole that features layers of tender potatoes, flavorful ground beef, and a creamy sauce, perfect for busy weeknights and family dinners.
Ingredients
Main ingredients
- 1 lb ground beef (85/15) Use leaner beef if preferred.
- 1 medium onion, chopped Yellow or sweet onion works well.
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup Can substitute with cream of chicken.
- 1/2 cup milk Or use evaporated milk for a creamier texture.
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies Choose mild or hot based on preference.
- 1 cup frozen corn No need to thaw.
- 1 tsp chili powder
- 1/2 tsp salt Adjust later to taste.
- 1/4 tsp black pepper
- 4 cups sliced potatoes (about 1.5 lbs) Yukon Gold or red potatoes preferred.
- 1 cup shredded cheese Cheddar or your preference.
Instructions
Preparation
- Gather all ingredients and wash produce.
- Slice potatoes about 1/8–1/4 inch thick.
- Heat a skillet over medium-high. Brown the ground beef with chopped onion and minced garlic until no pink remains, about 6–8 minutes.
- Drain any excess fat from the skillet.
Layering and Cooking
- In the slow cooker, lay half the potato slices in an even layer across the bottom.
- Spread the browned beef mixture over the potatoes, then add drained kidney beans, frozen corn, and the canned diced tomatoes.
- In a small bowl, whisk the cream of mushroom soup with milk, chili powder, salt, and black pepper until smooth. Pour this mixture evenly over the layered ingredients.
- Top with the remaining potato slices, pressing gently to compact them.
- Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours.
Finishing
- When potatoes are cooked, sprinkle shredded cheese over the top, cover, and allow to sit for 5–10 minutes until melted.
- Serve warm.
Notes
Store leftovers in an airtight container within two hours. Keeps in the fridge for 3–4 days. It can be frozen without the cheese topping for up to 3 months. If your slow cooker runs hot, check for tenderness at the 5.5-6 hour mark.