Description
This hearty Slow Cooker Cowboy Casserole is packed with ground beef, tender potatoes, beans, corn, and gooey cheddar cheese, all simmered in a savory cream-based sauce. Perfect for meal prep or weeknight dinners, this easy slow cooker casserole recipe brings comfort and flavor to your table. Great for families, freezer meals, and crowd-pleasing gatherings.
Ingredients
1 pound ground beef
4 cups potatoes, diced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (15 oz) diced tomatoes
1 ½ cups shredded cheddar cheese
1 medium onion, chopped
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1 cup beef broth
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
Instructions
1. In a skillet, brown the ground beef over medium heat until no longer pink. Add chopped onion and garlic, sauté until softened. Drain excess fat.
2. Dice the potatoes into small cubes and rinse the beans and corn.
3. In a 6-quart slow cooker, layer beef mixture, potatoes, beans, corn, tomatoes, cream soup, broth, paprika, salt, and pepper. Stir to combine.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until potatoes are tender.
5. In the last 15 minutes, sprinkle cheddar cheese over the top and let it melt.
6. Serve warm, optionally garnished with parsley or green onions.
Notes
For extra richness, add ½ cup sour cream in the last 30 minutes of cooking.
Yukon gold potatoes are best for their buttery texture and no need to peel.
To spice it up, toss in chopped green chilies or a dash of cayenne.