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Delicious slow cooker Cowboy Casserole served in a dish with toppings.

Slow Cooker Cowboy Casserole

A cozy comfort food combining ground beef, potatoes, creamy soup, and cheese, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Opt for lean ground beef.
  • 1 medium onion, chopped Fresh onions add sweetness.
  • 1 clove garlic, minced
  • 1 can kidney beans, drained and rinsed (15 oz) Choose low-sodium beans when possible.
  • 1 can corn, drained (15 oz)
  • 1 can condensed cream of mushroom soup (10.75 oz)
  • 1 can diced tomatoes, undrained (14.5 oz)
  • 1 cup shredded cheddar cheese Add towards the end for melting.
  • 3 cups cubed potatoes Russet or Yukon Gold recommended.
  • 1/2 cup water
  • to taste Salt and pepper Season to taste.

Method
 

Preparation
  1. In a large skillet, brown the ground beef over medium heat until fully cooked, breaking it into crumbles. Drain any excess fat.
  2. Add the chopped onion and minced garlic to the skillet, cooking until the onions are soft and translucent, about 2-3 minutes.
  3. Transfer the beef mixture to a slow cooker.
  4. Layer in the kidney beans, corn, diced tomatoes (including juices), cream of mushroom soup, and water. Stir to evenly blend.
  5. Season with salt and pepper to taste.
  6. Layer cubed potatoes on top without stirring, allowing them to steam.
  7. Cover and cook on low for 7-8 hours or high for 4-5 hours until potatoes are tender.
  8. In the last 30 minutes, sprinkle shredded cheddar cheese on top.
  9. Serve hot directly from the slow cooker.

Notes

For a vegan version, substitute ground beef with lentils or crumbled tempeh and use a plant-based soup.