This hearty Slow Cooker Cowboy Casserole is a comforting, one-pot meal that combines tender potatoes, seasoned ground beef, savory beans, and melted cheese. It’s the perfect dish to warm up with after a long day, offering both convenience and flavor in every bite.
Why You’ll Love This Recipe
I love how this casserole brings together simple ingredients to create a satisfying meal. The slow cooker does most of the work, allowing me to set it and forget it. The combination of creamy soup, hearty potatoes, and flavorful beef makes it a family favorite in my household.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 3 cups sliced potatoes (about 3 medium potatoes)
- 1½ cups shredded cheddar cheese
- Salt and pepper to taste
Directions
- In a skillet over medium heat, I cook the ground beef until it’s browned, then add the chopped onion and minced garlic, cooking until the onion is translucent.
- In a bowl, I mix the condensed cream of mushroom soup with the milk until smooth.
- In the slow cooker, I layer half of the sliced potatoes, followed by half of the ground beef mixture, half of the kidney beans, half of the diced tomatoes, and half of the soup mixture. I repeat the layers with the remaining ingredients.
- I cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- About 15 minutes before serving, I sprinkle the shredded cheddar cheese on top, cover, and let it melt.
Servings and Timing
This recipe yields approximately 6 servings. The preparation time is about 15 minutes, and the cooking time is 6-8 hours on low or 3-4 hours on high.
Variations
- Spicy Kick: I sometimes add a chopped jalapeño or a dash of chili powder for extra heat.
- Different Beans: Black beans or pinto beans can be used instead of kidney beans.
- Vegetarian Option: I substitute the ground beef with a plant-based meat alternative or extra beans.
- Cheese Varieties: Pepper jack or Colby cheese can be used for a different flavor profile.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place a portion in the microwave and heat until warmed through, or I reheat it in a saucepan over medium heat on the stove.
FAQs
How can I make this casserole creamier?
I sometimes add an extra ¼ cup of milk or a dollop of sour cream to the soup mixture for a creamier texture.
Can I prepare this casserole ahead of time?
Yes, I assemble all the layers in the slow cooker insert, cover, and refrigerate overnight. In the morning, I place the insert into the slow cooker and start cooking.
What type of potatoes work best?
I prefer using russet or Yukon gold potatoes for their texture and flavor, but red potatoes also work well.
Can I freeze the leftovers?
Yes, I let the casserole cool completely, then portion it into freezer-safe containers. It can be frozen for up to 2 months. I thaw it in the refrigerator overnight before reheating.
Is it necessary to brown the ground beef first?
Browning the ground beef adds flavor and ensures the meat is fully cooked, so I always take this step before adding it to the slow cooker.
Conclusion
This Slow Cooker Cowboy Casserole is a comforting and easy-to-make dish that’s perfect for busy days. With its hearty ingredients and rich flavors, it’s a meal that I turn to time and again when I want something satisfying with minimal effort.
Print
Slow Cooker Cowboy Casserole
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and comforting one-pot meal, Slow Cooker Cowboy Casserole combines tender potatoes, seasoned ground beef, beans, and melted cheese, all slow-cooked to perfection.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 3 cups sliced potatoes (about 3 medium potatoes)
- 1½ cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Add the chopped onion and minced garlic, cooking until the onion is translucent.
- In a bowl, mix the condensed cream of mushroom soup with the milk until smooth.
- In the slow cooker, layer half of the sliced potatoes, then half of the ground beef mixture, kidney beans, diced tomatoes, and soup mixture. Repeat the layers with the remaining ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- About 15 minutes before serving, sprinkle shredded cheddar cheese on top, cover, and let it melt.
Notes
- Add jalapeño or chili powder for a spicy kick.
- Substitute kidney beans with black or pinto beans.
- Use plant-based meat or extra beans for a vegetarian version.
- Try different cheeses like pepper jack or Colby for variety.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg