Description
This hearty Slow Cooker Cowboy Casserole is the ultimate comfort food—layered with tender potatoes, seasoned ground beef, beans, corn, and a cheesy topping. It’s a simple, set-it-and-forget-it dinner that’s perfect for busy weeknights or cozy weekends.
Ingredients
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1 lb ground beef
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1 medium onion, chopped
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3 cloves garlic, minced
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1 can (10.75 oz) condensed cream of mushroom soup
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1/2 cup milk
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (14.5 oz) diced tomatoes with green chilies
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1 cup frozen corn
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1 tsp chili powder
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1/2 tsp salt
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1/4 tsp black pepper
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4 cups sliced potatoes (about 1.5 lbs)
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1 cup shredded cheese (cheddar or your choice)
Instructions
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Gather and prep all your ingredients.
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Chop onion, mince garlic, and slice the potatoes evenly.
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Rinse and drain the kidney beans.
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In a skillet, brown the ground beef with the chopped onion and garlic. Drain excess fat.
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In your slow cooker, layer the sliced potatoes on the bottom.
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Add the cooked beef mixture, then top with beans, corn, and diced tomatoes.
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In a small bowl, whisk together the cream of mushroom soup, milk, chili powder, salt, and pepper.
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Pour the mixture evenly over the ingredients in the slow cooker.
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Cover and cook on LOW for 6–8 hours or until potatoes are tender.
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About 5 minutes before serving, sprinkle shredded cheese on top. Cover again just until melted.
Notes
Ground turkey can be used instead of beef for a lighter version.
Cream of chicken soup makes a great substitute if you’re out of mushroom.
Add diced bell peppers or carrots for extra color and nutrition.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 870 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 65 mg