Delicious Slow Cooker Cowboy Casserole in a ceramic dish topped with cheese

Slow Cooker Cowboy Casserole

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Slow Cooker Cowboy Casserole: Your New Go-To Comfort Food

As the leaves turn golden and the air turns crisp, I find myself seeking the warmth of my kitchen and the embrace of cozy meals that feel like home. One of my all-time favorites, Slow Cooker Cowboy Casserole, is a dish that brings me back to cherished family gatherings. It’s hearty, satisfying, and filled with the flavors that remind me of gatherings around the dinner table, hearing laughter and sharing stories. This creamy, tender casserole is not just a meal; it’s a hug in a bowl — perfect for those busy evenings when you crave something delicious without spending hours in the kitchen. Whether you need an easy weeknight dinner or a comforting dish to share with friends, this recipe will become your go-to staple. This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

  • Quick and Easy to Prepare: Just brown the beef and layer everything in the slow cooker — it’s a simple, stress-free method!
  • Family-Friendly: Picky eaters will love this creamy, savory dish filled with tender potatoes and delicious ground beef.
  • Perfect for Meal Prep: Cook in the morning and come home to a warm, comforting meal ready to serve.
  • One-Pot Wonder: Less clean-up for you means more time to relax and enjoy the cozy atmosphere of home.
  • Customize to Your Taste: With a few simple swaps, you can make this casserole your own, catering to different flavor profiles.

Ingredients You’ll Need for Slow Cooker Cowboy Casserole

  • 1 pound ground beef
  • 4 medium russet potatoes, peeled and diced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 ½ cups shredded cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika or chili powder (optional)

How to Make Slow Cooker Cowboy Casserole

  1. In a skillet over medium-high heat, brown the ground beef, breaking it up as it cooks until it’s no longer pink. Be sure to drain the excess fat for a lighter dish.

  2. While the beef cooks, peel and dice the potatoes into bite-sized pieces. Also, dice the onion and mince the garlic, letting those fresh flavors come to life.

  3. Layer half of the diced potatoes in the bottom of your slow cooker. Follow with half of the browned beef, kidney beans, corn, half of the diced onions, and half of the minced garlic. Repeat this layering process with the remaining ingredients.

  4. Pour the diced tomatoes and the cream of mushroom soup over the top of the layered ingredients. This will create a luscious sauce that brings everything together. Sprinkle with salt, pepper, and optional paprika for a hint of warmth.

  5. Gently stir everything together, ensuring the flavors mingle beautifully. Cover the slow cooker and cook on low for 7–8 hours or high for 4–5 hours, letting the aromas fill your home and build anticipation.

  6. About 15 minutes before serving, sprinkle the shredded cheddar cheese on top and cover again to let it melt into gooey perfection.

  7. Serve hot alongside your favorite sides like cornbread, garlic bread, or a fresh green salad for a complete, comforting meal.

Delicious Variations to Try

  • Spicy Kick: Add jalapeños or chipotle peppers to spice things up for those who enjoy a bit of heat!
  • Vegetable Boost: Toss in diced bell peppers or zucchini for added texture and nutrition.
  • Cheesy Delight: Top with more cheese such as Monterey Jack or pepper jack for a zesty twist.
  • Beef Alternatives: Swap the ground beef for turkey or a plant-based ground meat for a lighter or vegetarian version.

Chef Emma’s Helpful Tips

  • Make Ahead: Prepare the ingredients and layer them in the slow cooker the night before. Just pop it on in the morning for a hassle-free meal!
  • Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop for a quick lunch.
  • Ingredient Swaps: Feel free to use leftover cooked meats or change up the beans and veggies based on what’s in your pantry.
  • Freezing: This casserole freezes well! Portion it into freezer-safe containers and store for chilly nights when you want a comforting meal without the prep.

What’s Inside – Nutrition Breakdown

  • Serving size: 1 cup
  • Calories: 360
  • Carbohydrates: 40g
  • Sugar: 4g
  • Fat: 14g
  • Protein: 22g
  • Sodium: 800mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! Prepare it the night before and cook it in the morning for a hassle-free meal.

Can I use different ingredients?
Yes! Feel free to mix and match beans or veggies based on your taste preferences.

How do I store leftovers?
Cool the leftovers and store them in an airtight container in the fridge for up to 3 days.

How long does it last?
Generally, it can be kept in the fridge for about 3 days, and it freezes well for up to 3 months!

Wrapping It Up

Slow Cooker Cowboy Casserole is the epitome of comfort fall food. It’s rich in flavor, packed with wholesome ingredients, and brings warmth to your soul after a long day. With endless variations and the ability to prep ahead, it’s a dish that fits seamlessly into any busy schedule. Save this Slow Cooker Cowboy Casserole to your dinner ideas board so it’s ready when you need a cozy treat! Happy cooking, friends!

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Slow Cooker Cowboy Casserole

  • Author: Chef Emma
  • Total Time: 495 minutes
  • Yield: 6 servings 1x
  • Diet: None
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Description

A hearty and comforting casserole perfect for busy evenings, filled with layers of ground beef, potatoes, and cheese.

Ingredients

Scale
  • 1 pound ground beef
  • 4 medium russet potatoes, peeled and diced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 ½ cups shredded cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika or chili powder (optional)

Instructions

  1. In a skillet over medium-high heat, brown the ground beef, breaking it up as it cooks until it’s no longer pink. Be sure to drain the excess fat.
  2. Peel and dice the potatoes. Dice the onion and mince the garlic.
  3. Layer half of the diced potatoes in the slow cooker. Follow with half of the browned beef, kidney beans, corn, half of the diced onions, and half of the minced garlic. Repeat with remaining ingredients.
  4. Pour the diced tomatoes and cream of mushroom soup over the top. Sprinkle with salt, pepper, and optional paprika.
  5. Gently stir and cover the slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.
  6. About 15 minutes before serving, sprinkle shredded cheddar cheese on top and cover to let it melt.

Notes

For added flavor, customize with jalapeños or additional vegetables. Leftovers can be stored in the fridge for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 480 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 360
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 22g
  • Cholesterol: 70mg

Keywords: casserole, comfort food, slow cooker, beef, family-friendly

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