Slow Cooker Cowboy Casserole

recipe image of ground beef sausage potatoes kidney beans diced tomatoes cheddar cheese onions garlic green bell peppers corn cream of chicken soup chili powder Italian seasoning ground turkey black beans sweet potatoes arranged on white marble counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Benjamin

Slow Cooker Cowboy Casserole

A hearty cowboy casserole slow cooker recipe that transforms humble pantry staples into a feast of connection.

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Prep Time 15

Cook Time 7

Total Time 7 15

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

1.5 lbs Ground beef lean, 90/10 mix
4 Russet potatoes medium, peeled and sliced
15 oz Kidney beans canned, drained and rinsed
14.5 oz Diced tomatoes canned, with juices
2 cups Cheddar cheese shredded
1 Onion medium, chopped
2 cloves Garlic minced
1 cup Corn frozen or canned
10.5 oz Cream of chicken soup canned
1 tsp Chili powder
1/4 cup Milk or water

Equipment

Large skillet,
6 Quart Slow Cooker

Method

Heat a large skillet over medium-high heat. Add ground beef and chopped onions. Cook until beef is no longer pink and onions are translucent, about 5-7 minutes. Drain excess grease.
Stir in minced garlic and chili powder. Cook for 1 minute until fragrant.
Lightly grease 6-quart slow cooker. Place sliced potatoes in the bottom.
Spoon beef mixture over potatoes. Add drained beans, corn, and diced tomatoes with juices.
In a bowl, whisk cream of chicken soup with milk. Pour over the casserole.
Cook on high for 4 hours or low for 7-8 hours, until potatoes are tender.
Sprinkle cheddar cheese over top. Cover and let melt for 15 minutes.
Let rest 10 minutes before serving.

Notes

Store leftovers in airtight container in fridge for up to 4 days. Freeze for up to 3 months. Reheat in microwave or oven. Brown beef for best flavor. Use russet or yukon gold potatoes.