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Slow Cooker Cowboy Casserole

Slow Cooker Cowboy Casserole

A hearty, layered dish of tender potatoes, seasoned beef, beans, and a creamy mushroom base that makes for a convenient one-pot meal.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein and Base
  • 1 lb ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
Canned Ingredients
  • 1 can (10.75 oz) condensed cream of mushroom soup Use full-fat for creaminess.
  • 1/2 cup milk Add if the sauce thickens during reheating.
  • 1 can (15 oz) kidney beans, drained and rinsed Rinsing reduces sodium.
  • 1 can (14.5 oz) diced tomatoes with green chilies
Vegetables
  • 1 cup frozen corn Add in the last hour for better texture.
  • 4 cups sliced potatoes (about 1.5 lbs) Slice uniformly to ensure even cooking.
Seasonings
  • 1 tsp chili powder Increase for more heat.
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Topping
  • 1 cup shredded cheese (cheddar or your preference) Sprinkle evenly to ensure melting.

Method
 

Preparation
  1. Gather all ingredients.
  2. Chop vegetables uniformly for even cooking.
  3. Rinse and drain canned beans to reduce salt.
  4. Brown ground beef in a skillet, then drain excess fat.
Layering
  1. Layer in slow cooker: potatoes, beef, vegetables, and beans.
  2. Mix cream soup, broth, and spices; pour over layers.
Cooking
  1. Cook on low for 6-8 hours.
  2. Sprinkle shredded cheese; cover until melted.

Notes

Serve straight from the slow cooker. Pair with a salad or crusty bread for a complete meal. Store leftovers in airtight containers; consumes within 3-4 days refrigerated or freeze for up to 3 months.