Slow Cooker Cowboy Casserole
why make this recipe
Slow Cooker Cowboy Casserole is a wonderful dish that brings comfort and flavor to your table. It’s easy to make and uses simple ingredients, making it perfect for busy weeknights. You can prepare it in your slow cooker and let it simmer while you go about your day. This hearty meal is great for feeding a family or having leftovers for the next day. Plus, it has a delicious mix of beef, beans, and cheese, which everyone will love!
how to make Slow Cooker Cowboy Casserole
Ingredients:
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup frozen corn
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups sliced potatoes (about 1.5 lbs)
- 1 cup shredded cheese (cheddar or your preference)
Directions:
- Gather all ingredients to have everything ready.
- Chop the onion and mince the garlic into small, uniform pieces for even cooking.
- Rinse and drain the kidney beans to reduce salt content.
- In a skillet, brown the ground beef over medium heat until it is no longer pink. Drain any excess fat.
- In your slow cooker, layer the sliced potatoes first, followed by the browned beef, chopped onion, minced garlic, drained beans, frozen corn, and diced tomatoes.
- In a separate bowl, mix the cream of mushroom soup, milk, chili powder, salt, and black pepper. Pour this mixture over the layers in the slow cooker.
- Cover and cook on low for 6 to 8 hours until the potatoes are tender.
- About 15 minutes before serving, sprinkle the shredded cheese on top. Cover again until the cheese melts.
how to serve Slow Cooker Cowboy Casserole
Serve the Cowboy Casserole hot straight from the slow cooker. It is best enjoyed with a side of crusty bread or a simple salad. You can also add some fresh herbs on top for extra flavor. This dish is filling on its own, so you might not need anything else!
how to store Slow Cooker Cowboy Casserole
To store leftovers, let the casserole cool completely. Transfer it to an airtight container and place it in the fridge. It can last up to 3-4 days. If you want to keep it longer, you can freeze it. Make sure to use a freezer-safe container and it should be good for about 2-3 months. To reheat, simply thaw in the fridge overnight and microwave until heated through.
tips to make Slow Cooker Cowboy Casserole
- Feel free to add more vegetables like bell peppers or carrots for extra nutrition.
- You can use ground turkey or chicken instead of beef if you prefer.
- If you want a spicier kick, try adding some jalapeños or hot sauce to the mixture.
- Make sure to slice the potatoes evenly, so they cook at the same rate.
variation
You can make a vegetarian version by omitting the ground beef and adding more beans or lentils. Using a variety of beans can also give the casserole a different texture and flavor.
FAQs
Can I use fresh potatoes instead of frozen?
Yes, you can certainly use fresh potatoes. Just make sure to slice them thinly so they cook through during the cooking time.
How can I make this dish gluten-free?
Use a gluten-free version of the cream of mushroom soup, or make your own at home to ensure it is gluten-free.
Can I double this recipe?
Absolutely! Just ensure your slow cooker is large enough to accommodate the extra ingredients. You may need to adjust the cooking time slightly if you make a larger batch.
Slow Cooker Cowboy Casserole
Ingredients
Meat and Vegetables
- 1 lb ground beef Can substitute with ground turkey or chicken.
- 1 medium onion, chopped Chop into small, uniform pieces.
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed Rinse to reduce salt content.
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup frozen corn
- 4 cups sliced potatoes (about 1.5 lbs) Slice evenly for even cooking.
Liquids and Spices
- 1 can (10.75 oz) condensed cream of mushroom soup For gluten-free, use gluten-free version.
- 1/2 cup milk
- 1 tsp chili powder Adjust for spiciness.
- 1/2 tsp salt
- 1/4 tsp black pepper
Topping
- 1 cup shredded cheese Cheddar or your preference.
Instructions
Preparation
- Gather all ingredients to have everything ready.
- Chop the onion and mince the garlic into small, uniform pieces for even cooking.
- Rinse and drain the kidney beans to reduce salt content.
Cooking
- In a skillet, brown the ground beef over medium heat until it is no longer pink. Drain any excess fat.
- In your slow cooker, layer the sliced potatoes first, followed by the browned beef, chopped onion, minced garlic, drained beans, frozen corn, and diced tomatoes.
- In a separate bowl, mix the cream of mushroom soup, milk, chili powder, salt, and black pepper. Pour this mixture over the layers in the slow cooker.
- Cover and cook on low for 6 to 8 hours until the potatoes are tender.
- About 15 minutes before serving, sprinkle the shredded cheese on top. Cover again until the cheese melts.
