Slow Cooker Cowboy Casserole

introduction

This Slow Cooker Cowboy Casserole is a simple, warm meal that feeds a family. It uses ground beef, potatoes, canned vegetables, and cheese. You set it in the slow cooker and let it cook. If you like easy slow-cooker meals for busy mornings, also try a slow cooker French toast casserole for breakfast ideas.

why make this recipe

• It is hands-off. You brown the beef, add ingredients, and let the slow cooker do the work.
• It uses pantry items and simple fresh ingredients.
• It makes a lot, so it is good for family dinners or meal share.
• It tastes hearty and comforts with cheese and warm potatoes.

how to make Slow Cooker Cowboy Casserole

Brown the ground beef and onion first. Drain the grease. Layer the potatoes and cans in the slow cooker, mix in the soup and spices, and cook on low or high until the potatoes are tender. For another easy slow cooker main, you can check a recipe for a slow cooker BBQ chicken sandwich to add to your meal plan.

Ingredients :

• 2 pounds ground beef
• 4 cups diced potatoes
• 1 can (15 ounces) corn, drained
• 1 can (15 ounces) green beans, drained
• 1 can (10.5 ounces) cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1 onion, diced
• Salt and pepper to taste
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

Directions :

1. In a skillet, brown the ground beef and onion over medium heat until the beef is no longer pink. Drain excess grease.
2. In the slow cooker, layer the diced potatoes, corn, green beans, cooked beef mixture, cream of mushroom soup, garlic powder, onion powder, salt, and pepper.
3. Stir to combine all ingredients.
4. Cover and cook on low for 6-8 hours or high for 4 hours.
5. About 30 minutes before serving, sprinkle shredded cheddar cheese on top and cover until melted.
6. Serve warm and enjoy your hearty casserole!

how to serve Slow Cooker Cowboy Casserole

Serve it hot from the slow cooker. Use a large spoon to scoop into bowls or onto plates. Add extra shredded cheese on top if you like. A simple side salad or crusty bread goes well.

how to store Slow Cooker Cowboy Casserole

Let the casserole cool to room temperature. Store in an airtight container in the fridge for up to 3-4 days. To freeze, put in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave until hot.

tips to make Slow Cooker Cowboy Casserole

• Cut potatoes into even pieces so they cook the same.
• If you like more sauce, add a little milk or broth with the soup.
• Check potatoes near the end of cook time; if still firm, cook a bit longer.
• Use low sodium canned vegetables if you watch salt.
• For crisper veggies, add frozen or canned vegetables in the last hour.

variation (if any)

• Swap cream of mushroom with cream of chicken or cream of celery.
• Add diced bell peppers or mushrooms for more flavor.
• Use taco seasoning and top with salsa and sour cream for a Tex-Mex twist.
• Replace ground beef with ground turkey or a plant-based crumble for a lighter option.

FAQs

Q: Can I use fresh green beans and corn?
A: Yes. If using fresh, add them earlier so they cook through, or par-cook them first.

Q: Can I make this in the oven?
A: Yes. Put all ingredients in a baking dish, cover, and bake at 350°F (175°C) until potatoes are tender, about 1 to 1.5 hours.

Q: Do I need to brown the beef first?
A: Browning adds flavor and removes excess fat, but you can skip it in a pinch. The dish will still cook, but the flavor is best if you brown the beef.

Q: How do I make it less salty?
A: Use low-sodium canned vegetables and cream soup, and taste before adding extra salt.

Q: Can I add more cheese?
A: Yes. Add extra shredded cheese at the end or mix some into the casserole during the last 30 minutes.

Conclusion

For another take on this classic, see this online recipe for a similar slow cooker version: Crockpot Cowboy Casserole – Chelsea’s Messy Apron.

Slow Cooker Cowboy Casserole

A hearty and comforting casserole made with ground beef, potatoes, and cheese, perfect for busy family dinners.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pounds ground beef Browned before adding to the slow cooker
• 4 cups diced potatoes Cut into even pieces for even cooking
• 1 can 15 ounces corn, drained Canned, but can use fresh if preferred
• 1 can 15 ounces green beans, drained Canned, low sodium recommended
• 1 can 10.5 ounces cream of mushroom soup Can be swapped with cream of chicken or celery
• 1 cup shredded cheddar cheese Added during the last 30 minutes of cooking
• 1 medium onion, diced Browned with ground beef
• to taste salt and pepper Adjust based on preference
• 1 tablespoon garlic powder Seasoning for flavor
• 1 tablespoon onion powder Seasoning for flavor

Method

 

Preparation

1. Brown the ground beef and onion in a skillet over medium heat until the beef is no longer pink. Drain excess grease.
2. Layer the diced potatoes, corn, green beans, cooked beef mixture, cream of mushroom soup, garlic powder, onion powder, salt, and pepper in the slow cooker.
3. Stir to combine all ingredients.

Cooking

1. Cover and cook on low for 6-8 hours or on high for 4 hours.
2. About 30 minutes before serving, sprinkle shredded cheddar cheese on top and cover until melted.

Notes

Let the casserole cool to room temperature before storing. Store in an airtight container in the fridge for up to 3-4 days. To freeze, place in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave until hot.