Description
Slow Cooker Cowboy Casserole is a hearty, comforting dish that combines layers of flavor with minimal effort. This rustic casserole features a delicious mix of seasoned ground beef, creamy soup, tender potatoes, and a melty layer of cheese, all slow-cooked to perfection. Ideal for busy weeknights or family gatherings, this casserole is both satisfying and easy to prepare. Whether you’re craving something warm and filling or looking for a crowd-pleasing dish, the Cowboy Casserole will surely become a favorite.
Ingredients
Scale
- 1 lb ground beef (or ground turkey for a lighter version)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of mushroom soup (or cream of chicken soup)
- 1 (10.5 oz) can of diced tomatoes with green chilies (optional for a bit of heat)
- 1 (15 oz) can of corn kernels, drained
- 4 large russet potatoes, peeled and thinly sliced
- 1 ½ cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup beef broth (or chicken broth for a milder flavor)
- Fresh parsley or chives for garnish (optional)
Ingredient Highlights
- Ground Beef (or Turkey): The hearty base of this casserole. Ground beef adds a rich, savory flavor, but lean ground turkey is a great lower-fat option.
- Cream of Mushroom Soup: Adds creaminess and a rich, savory flavor to the casserole. If you don’t like mushrooms, you can swap this out for cream of chicken or even a cheese-based soup.
- Potatoes: The thinly sliced potatoes cook perfectly in the slow cooker, becoming tender and absorbing all the delicious flavors of the casserole.
- Cheddar Cheese: Melts beautifully over the casserole, adding richness and flavor. You can mix in Monterey Jack or even pepper jack cheese for a little spice.
- Corn: Adds a touch of sweetness and texture, creating a nice contrast to the other ingredients.
Instructions
Prepare the Casserole Ingredients:
- Brown the Ground Beef: In a large skillet, brown the ground beef over medium-high heat. Break it apart with a spatula as it cooks. Drain any excess fat and set the beef aside.
- Sauté the Onions and Garlic: In the same skillet, add a splash of oil and sauté the diced onion until soft, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Combine the Beef and Seasonings: Return the browned beef to the skillet and stir in the paprika, black pepper, salt, oregano, and thyme. Set aside.
- Prepare the Slow Cooker: Lightly grease the slow cooker with cooking spray or a bit of oil. Layer half of the sliced potatoes in the bottom of the slow cooker.
- Layer the Ingredients: Spread half of the beef mixture over the potatoes. Then, layer on half of the corn and half of the cream of mushroom soup. Repeat the layers with the remaining ingredients: potatoes, beef, corn, and soup. Pour the beef broth over the top to add moisture and ensure the potatoes cook evenly.
- Top with Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Slow Cook the Casserole:
- Cook on Low: Cover the slow cooker and cook on low for 7 hours, or until the potatoes are fork-tender and the casserole is bubbling. If you’re short on time, you can cook it on high for 4 hours.
- Garnish and Serve: Once the casserole is done, sprinkle with fresh parsley or chives for a pop of color and a fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 7 hours on low or 4 hours on high
Nutrition
- Calories: 400-500 kcal
- Fat: 20g
- Carbohydrates: 40g
- Protein: 28g