Cowboy Casserole is a rustic, filling dish that brings together tender potatoes, seasoned ground beef, beans, and a creamy, cheesy sauce. Made in a slow cooker, it’s an effortless meal that’s perfect for busy days. This dish is great for feeding a crowd or meal prepping for the week.
Ingredients:
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika (optional)
1 teaspoon Worcestershire sauce
4 medium russet potatoes, sliced into thin rounds
1 (15 oz) can diced tomatoes, undrained
1 (15 oz) can kidney beans or black beans, drained and rinsed
1 (10.5 oz) can cream of mushroom soup
½ cup sour cream
½ cup beef broth or water
1½ cups shredded cheddar cheese
½ teaspoon red pepper flakes (optional)
2 tablespoons chopped parsley or green onions (for garnish)
Instructions:
Cook the Beef:
In a skillet over medium heat, cook the ground beef until browned (about 5–7 minutes). Drain excess grease if needed. Add the diced onion and cook for another 3 minutes until soft. Stir in the garlic, salt, black pepper, smoked paprika, and Worcestershire sauce. Cook for another minute, then remove from heat.Prepare the Slow Cooker:
Lightly grease the inside of a 6-quart slow cooker with cooking spray or butter.Layer the Ingredients:
Place half of the sliced potatoes evenly on the bottom.
Add half of the cooked beef mixture.
Sprinkle half of the drained beans over the beef.
Pour half of the diced tomatoes (with juices) over the top.
Repeat the layers with the remaining potatoes, beef, beans, and tomatoes.
Mix the Sauce:
In a small bowl, whisk together the cream of mushroom soup, sour cream, and beef broth. Pour this mixture evenly over the layers in the slow cooker.Cook the Casserole:
Cover and cook on low for 6–7 hours or high for 3–4 hours until the potatoes are tender.Add the Cheese:
About 20 minutes before serving, sprinkle shredded cheddar cheese over the top. Cover and let it melt into the casserole.Serve & Enjoy:
Once the cheese is melted and bubbly, garnish with chopped parsley or green onions. Serve hot with a side of cornbread or a simple green salad.
Tips & Variations:
Protein Swap: Try ground turkey, sausage, or even shredded chicken.
Cheese Options: Use Colby Jack, Monterey Jack, or pepper jack for extra flavor.
Veggies: Add bell peppers, corn, or mushrooms for more texture.
Make it Spicy: Add diced jalapeños or a dash of hot sauce.
Storage: Leftovers can be refrigerated for up to 4 days or frozen for 3 months.
This Slow Cooker Cowboy Casserole is a set-it-and-forget-it meal that’s rich, comforting, and perfect for any occasion!
Slow Cooker Cowboy Casserole
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika optional
- 1 teaspoon Worcestershire sauce
- 4 medium russet potatoes sliced into thin rounds
- 1 15 oz can diced tomatoes, undrained
- 1 15 oz can kidney beans or black beans, drained and rinsed
- 1 10.5 oz can cream of mushroom soup
- ½ cup sour cream
- ½ cup beef broth or water
- 1½ cups shredded cheddar cheese
- ½ teaspoon red pepper flakes optional
- 2 tablespoons chopped parsley or green onions for garnish
Instructions
- Cook the Beef:
- In a skillet over medium heat, cook the ground beef until browned (about 5–7 minutes). Drain excess grease if needed. Add the diced onion and cook for another 3 minutes until soft. Stir in the garlic, salt, black pepper, smoked paprika, and Worcestershire sauce. Cook for another minute, then remove from heat.
- Prepare the Slow Cooker:
- Lightly grease the inside of a 6-quart slow cooker with cooking spray or butter.
- Layer the Ingredients:
- Place half of the sliced potatoes evenly on the bottom.
- Add half of the cooked beef mixture.
- Sprinkle half of the drained beans over the beef.
- Pour half of the diced tomatoes (with juices) over the top.
- Repeat the layers with the remaining potatoes, beef, beans, and tomatoes.
- Mix the Sauce:
- In a small bowl, whisk together the cream of mushroom soup, sour cream, and beef broth. Pour this mixture evenly over the layers in the slow cooker.
- Cook the Casserole:
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.
- Add the Cheese:
- About 20 minutes before serving, sprinkle shredded cheddar cheese over the top. Cover and let it melt into the casserole.
- Serve & Enjoy:
- Once the cheese is melted and bubbly, garnish with chopped parsley or green onions. Serve hot with a side of cornbread or a simple green salad.
