There’s something magical about walking into your home after a long day and being greeted by the rich, savory aroma of a perfectly cooked meal. That’s exactly what happens when you make this Slow Cooker Cowboy Casserole – a hearty, one-pot wonder that transforms simple ingredients into pure comfort food gold.
Table of Contents
Ingredients for Slow Cooker Cowboy Casserole
I always recommend gathering all your ingredients before you start – it makes the whole process smoother and ensures you don’t miss anything important. This recipe uses pantry staples and fresh ingredients that work together beautifully to create those bold, satisfying flavors.
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup – I usually go with Campbell’s for consistent results
- 1/2 cup milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies – My preference is Rotel for that perfect spice level
- 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) – In my experience, Yukon Gold potatoes hold their shape beautifully
- 1 cup shredded cheese (cheddar or your preference) – I recommend using freshly grated cheese for better melting
Step-by-Step Instructions
I recommend prepping all your vegetables first and having your slow cooker ready to go – this makes assembly quick and effortless.
Step 1: Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks, about 5-7 minutes until no pink remains. Drain excess fat to prevent your casserole from becoming greasy.
Step 2: Layer the sliced potatoes evenly in the bottom of your slow cooker, followed by the cooked ground beef, chopped onion, minced garlic, and drained kidney beans.
Step 3: In a medium bowl, whisk together the cream of mushroom soup, milk, diced tomatoes with chilies, frozen corn, chili powder, salt, and black pepper until smooth and well combined.
Step 4: Pour the soup mixture evenly over the layered ingredients in your slow cooker, ensuring everything is well coated. The liquid should just cover the top layer.
Step 5: Cover and cook on low for 6-8 hours, until the potatoes are fork-tender and the flavors have melded together beautifully.
Step 6: During the last 15 minutes of cooking, sprinkle the shredded cheese over the top, cover, and let it melt completely before serving.
Perfect Side Dishes for Cowboy Casserole
This hearty casserole pairs wonderfully with lighter sides that balance out its rich, savory flavors.
Crisp Green Salad: A simple lettuce salad with cucumber and tomatoes adds fresh crunch and helps cut through the richness of the casserole.
Warm Cornbread: The slightly sweet flavor of cornbread complements the spicy, savory notes perfectly while adding a satisfying bread element.
Steamed Broccoli: The bright green color and crisp texture provide a nutritious contrast to the hearty potatoes and beef.
Roasted Carrots: Sweet roasted carrots add color and natural sweetness that balances the chili powder and savory elements.
Caesar Salad: The tangy dressing and crunchy croutons create a restaurant-style meal that feels special enough for company.
Make-Ahead and Storage Tips
This casserole stores beautifully and actually tastes even better the next day as the flavors continue to develop. Store leftovers in the refrigerator for up to 3 days in airtight containers.
For reheating, I recommend using the oven at 350°F for about 20 minutes to maintain the best texture. You can also microwave individual portions, though the oven method keeps the potatoes from getting mushy.
Pro tip: This casserole freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers, and thaw overnight in the refrigerator before reheating.
FAQs
Can I use different types of beans?
Absolutely! Black beans, pinto beans, or navy beans all work well. Just make sure to drain and rinse them before adding to reduce sodium content.
What if I don’t have cream of mushroom soup?
You can substitute cream of celery or even cream of chicken soup. For a lighter version, try using a cream cheese-based sauce with chicken broth.
Can I prep this the night before?
Yes! Layer all ingredients except the cheese in your slow cooker insert, cover, and refrigerate overnight. Add about 30 minutes to the cooking time if starting from cold.
Slow Cooker Cowboy Casserole
Ingredients
Equipment
Method
- Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks, about 5-7 minutes until no pink remains. Drain excess fat.
- Layer the sliced potatoes evenly in the bottom of your slow cooker, followed by the cooked ground beef, chopped onion, minced garlic, and drained kidney beans.
- In a medium bowl, whisk together the cream of mushroom soup, milk, diced tomatoes with chilies, frozen corn, chili powder, salt, and black pepper until smooth and well combined.
- Pour the soup mixture evenly over the layered ingredients in your slow cooker, ensuring everything is well coated.
- Cover and cook on low for 6-8 hours, until the potatoes are fork-tender and the flavors have melded together.
- During the last 15 minutes of cooking, sprinkle the shredded cheese over the top, cover, and let it melt completely before serving.
Notes
