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Slow Cooker Cowboy Casserole dish served with toppings

Slow Cooker Cowboy Casserole

A hearty and budget-friendly casserole made with ground beef, beans, and potatoes, topped with melted cheese, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Beans
  • 1 lb ground beef Can be replaced with turkey or a plant-based alternative.
  • 1 can (15 oz) kidney beans, drained and rinsed
Vegetables
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 cup frozen corn
  • 4 cups sliced potatoes (about 1.5 lbs) Fresh potatoes can be used if sliced thinly.
Liquids and Soups
  • 1 can (10.75 oz) condensed cream of mushroom soup Use gluten-free version for gluten-free casserole.
  • 1/2 cup milk
Seasoning
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Cheese
  • 1 cup shredded cheese (cheddar or preference) Experiment with different cheese types.

Method
 

Preparation
  1. Gather all your ingredients on the counter for easy access.
  2. Chop the onion and mince the garlic.
  3. Rinse and drain the kidney beans; set aside.
  4. In a skillet, brown the ground beef over medium heat until no longer pink, then drain any excess fat.
Layering and Cooking
  1. Layer the slow cooker by adding the sliced potatoes at the bottom, followed by the browned beef, chopped onion, garlic, beans, frozen corn, and diced tomatoes.
  2. In a bowl, whisk together the cream of mushroom soup, milk, chili powder, salt, and pepper. Pour this mixture over the layered ingredients.
  3. Cover the slow cooker and cook on low for 6-8 hours.
  4. About 30 minutes before serving, sprinkle the cheese over the top and let it melt.

Notes

For best results, serve with fresh herbs, crusty bread, or a crisp salad. Leftovers can be refrigerated or frozen for later enjoyment.