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Slow Cooker Cowboy Casserole: 6 Hours to Comfort Food Heaven

Slow Cooker Cowboy Casserole
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This Slow Cooker Cowboy Casserole combines tender potatoes, seasoned ground beef, beans, corn, tomatoes, and melty cheddar cheese, all slow-cooked to perfection.

Ingredients

Scale
  • 1 1/2 pounds ground beef
  • 1 small onion, chopped
  • 3 to 4 medium russet potatoes, peeled and cut into 1-inch cubes
  • 1 can (15 oz) red 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
  • 1/2 cup milk
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder (optional)
  • 1 1/2 cups shredded cheddar cheese (divided)
  • Fresh parsley for garnish (optional)

Instructions

  1. In a large skillet over medium-high heat, brown the ground beef with the chopped onions until beef is no longer pink and onions are soft. Drain excess grease.
  2. Layer the browned beef and onions in the bottom of a 6-quart slow cooker.
  3. Add cubed potatoes, drained kidney beans, drained corn, and undrained diced tomatoes on top. Do not stir.
  4. In a separate bowl, whisk together the cream of mushroom soup, milk, garlic powder, onion powder, paprika, oregano, chili powder (if using), salt, and pepper.
  5. Pour the sauce evenly over the layered ingredients in the slow cooker.
  6. Cover and cook on low for 6–7 hours or high for 3.5–4 hours, until potatoes are tender.
  7. In the last 30 minutes, sprinkle 1 cup of shredded cheddar cheese on top, cover again, and let it melt.
  8. Once cooking is complete, stir gently. Garnish with remaining cheese and chopped parsley. Serve warm.

Notes

  • This dish is great for leftovers.
  • Feel free to add other vegetables.
  • Adjust seasonings to taste.

Nutrition

Find it online: https://keepityummy.com/slow-cooker-cowboy-casserole/

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