Slow Cooker Cowboy Casserole

This slow cooker cowboy casserole is a comforting, throw-together meal that cooks low and slow into a rich, satisfying dinner your family will love. Ground beef combines with hearty potatoes, sweet corn, beans, tomatoes, and a creamy base, then finishes with gooey melted cheese on top. The slow cooker makes it almost effortless — just prep, set, and let it cook while the flavors develop over several hours.

Perfect for busy weeknights, potlucks, or cozy weekend meals, this cowboy casserole is packed with protein and vegetables to fill you up without a lot of fuss. It’s one of those dishes where modest ingredients come together into something warm, flavorful, and deeply satisfying.

Equipment

• Large skillet
• Slow cooker (6-quart or larger)
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Cheese grater (if shredding fresh cheese)

Ingredients

• 1 pound ground beef
• 1 small onion, diced
• 2–3 cloves garlic, minced
• 3–4 medium potatoes, peeled and diced (or use frozen hash browns)
• 1 (15 ounce) can corn, drained
• 1 (15–16 ounce) can kidney beans or black beans, drained and rinsed
• 1 (15 ounce) can diced tomatoes (with juices)
• 1 (10–11 ounce) can cream of mushroom or cream of chicken soup
• 1/2 cup sour cream
• 1–1½ cups shredded cheddar cheese (or cheese blend)
• 1 teaspoon chili powder
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• Optional: paprika or cayenne for heat

Instructions

• In a skillet over medium heat, brown the ground beef until no longer pink.
• Add the diced onion and minced garlic; cook until the onion softens.
• Drain excess fat from the skillet.
• Layer the diced potatoes (or hash browns) in the bottom of the slow cooker.
• Add the cooked ground beef, onion, and garlic on top of the potatoes.
• Sprinkle the drained corn and beans evenly over the beef.
• Pour in the diced tomatoes with their juices.
• In a bowl, mix the condensed soup, sour cream, chili powder, Italian seasoning, salt, and pepper.
• Pour the soup mixture over the ingredients in the slow cooker.
• Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the potatoes are tender.
• During the last 15–30 minutes of cooking, sprinkle the shredded cheese over the top.
• Cover again and let the cheese melt before serving.

Recipe Info

• Prep Time: 15 minutes
• Cook Time: 6–8 hours (low) or 3–4 hours (high)
• Total Time: ~6–8 hours
• Servings: 6–8
• Cuisine: American Comfort Food
• Course: Main Dish

How to Store

• Allow to cool slightly before storing.
• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently on the stovetop or in the microwave.
• You can freeze cooked casserole (without cheese on top) for up to 2 months; thaw before reheating.

What Not to Do

• Do not add dairy ingredients too early — sour cream and cheese melt best near the end.
• Do not lift the slow cooker lid frequently — heat escapes and extends cooking time.
• Do not skip draining canned beans and corn; excess liquid can dilute flavor.
• Do not overcrowd the slow cooker; space around ingredients helps even cooking.

Tips & Variations

• Add chopped bell peppers or carrots with the onions for extra veggies.
• Substitute ground turkey or chicken for a leaner version.
• Use sweet potatoes or cubed butternut squash instead of regular potatoes.
• Add a sprinkle of smoked paprika or chipotle powder for smoky heat.
• Stir in cooked rice or quinoa just before serving for added bulk.

Approximate Nutrition (per serving)

• Calories: ~500 kcal
• Protein: ~30–35 g
• Total Fat: ~25–28 g
• Saturated Fat: ~12–15 g
• Carbohydrates: ~40–45 g
• Fiber: ~7–9 g
• Sugar: ~6–8 g
• Sodium: ~900–1100 mg

Conclusion

This slow cooker cowboy casserole turns simple pantry and fridge ingredients into a warm, satisfying meal with minimal hands-on time. The blend of protein, vegetables, and creamy sauce makes it a balanced option for weeknight dinners, and the slow cooker does most of the work. With cheese melted on top and flavorful seasoning throughout, it’s comfort food that still fits into a hearty dinner plan.

FAQs

Can I make this vegetarian?
Yes, swap ground beef for plant-based crumbles and use vegetable broth or extra beans for richness.

Do I have to cook the beef first?
Browning enhances flavor, but you can put raw beef straight in and cook longer if needed.

Can I use fresh tomatoes instead of canned?
Yes, use chopped fresh tomatoes; adjust liquid if needed.

Is this gluten-free?
Yes, as long as the soup you use is labeled gluten-free.

Can I add rice or pasta?
Add cooked rice or small pasta after slow cooking to avoid mushiness.

How do I make it spicier?
Add chili flakes, hot sauce, or jalapeños to taste.