Slow Cooker Cowboy Casserole Recipe

I love making Cowboy Casserole because it captures hearty comfort food without taking all day. Combining savory beef, tender potatoes, and fresh veggies in the slow cooker creates a meal that truly satisfies and warms my heart. It is my ultimate go-to when I crave homestyle goodness on busy days.

I love making my Slow Cooker Cowboy Casserole because it brings comfort and good nutrition to my family. I think its a great blend of protein and healthy carbohydrates.

I use 1 1/2 lbs ground beef as the base along with 4 medium russet potatoes peeled and diced, which provide a nice energy source. I also add 1 large onion chopped and 1 green bell pepper chopped for extra vitamins and a slight crunch.

I usually include 2 cloves garlic minced to boost flavor and a 14.5 oz can diced tomatoes with juice to add antioxidants. Then I mix in a 10.5 oz can cream of mushroom soup and 1/2 cup beef broth, which gives the dish a creamy, hearty texture.

Frozen corn kernels add a touch of sweetness. I also season it with salt, black pepper, paprika and dried oregano for a well balanced taste.

This dish doubles as a great slow cooker recipe for busy days and a perfect meal prep option.

Why I Like this Recipe

I love this recipe because it’s super simple to make even when I’m in a rush. I just throw all the ingredients in the slow cooker and let it do its thing, which really saves me time and fuss.

I also like how hearty and comforting it is. Walking into the kitchen and smelling the savory mix of beef, potatoes, and corn just makes me feel all warm inside, and it reminds me of family dinners growing up.

Another reason is that I enjoy experimenting with the flavor. Sometimes I add the shredded cheddar cheese for extra richness, and that little twist makes a big difference in taste.

Lastly, I appreciate how versatile it is. Even if I mess up a measurement or two, the recipe still turns out delicious and forgiving, which makes me more confident in the kitchen.

Ingredients

• Ground Beef provides protein and rich flavor, making the meal hearty and satisfying.
• Russet Potatoes pack carbs and fiber; they add a creamy texture and filling bulk.
• Onion brings natural sweetness, crunch, and vitamins to brighten the overall taste.
• Green Bell Pepper offers a crisp texture with mild flavor and plenty of vitamin C.
• Garlic delivers intense aroma and flavor while providing antioxidants and a hint of warmth.
• Diced Tomatoes lend tanginess, moisture, and vitamins that balance every savory bite.
• Cream of Mushroom adds creaminess and umami depth that blends flavors perfectly.
• Beef Broth boosts the savory liquid aspect, enhancing the meal’s hearty backbone.
• Optional Cheddar Cheese infuses the casserole with a gooey, rich cheesy layer.

Ingredient Quantities

• 1 1/2 lbs ground beef
• 4 medium russet potatoes peeled and diced
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes with juice
• 1 (10.5 oz) can cream of mushroom soup
• 1/2 cup beef broth
• 1 cup frozen corn kernels
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp dried oregano
• Optional: 1 cup shredded cheddar cheese

How to Make this

1. Heat a large skillet over medium-high heat. Add the ground beef and cook until it’s nicely browned, breaking it up as it cooks. Drain off excess grease.

2. Toss in the chopped onion, green bell pepper, and minced garlic to the skillet, cooking for a few minutes until they get soft.

3. Transfer the beef mixture into your slow cooker.

4. Add the peeled and diced potatoes and the frozen corn kernels to the slow cooker.

5. Pour in the diced tomatoes with their juice, then stir in the cream of mushroom soup and beef broth.

6. Sprinkle the salt, black pepper, paprika, and dried oregano evenly over the ingredients.

7. Give everything a gentle mix to combine well.

8. Cover the slow cooker and set it on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.

9. If you opt to use the shredded cheddar cheese, add it about 15 minutes before you finish cooking so it can melt over the top.

10. Once done, stir it up, serve hot, and enjoy this hearty cowboy casserole with your family!

Equipment Needed

1. Large skillet
2. Slow cooker
3. Chef’s knife
4. Cutting board
5. Heat resistant spatula or wooden spoon
6. Colander for draining grease
7. Can opener
8. Measuring cups and spoons
9. Ladle for stirring or serving

FAQ

• Q: Can I use a different type of potato?
  A: Sure, you can use sweet potatoes or red potatoes instead of russets, but they might need a little adjustment in the cooking time.
• Q: How long does it take to cook the casserole?
  A: Just set your slow cooker on low for about 7 to 8 hours or on high for 4 to 5 hours. The beef and veggies become really tender by then.
• Q: Can I prepare this dish ahead of time?
  A: Yeah, you can prep all the ingredients and keep them in the fridge until you’re ready to cook. Freezing is also an option though fresh is best.
• Q: Is the cheddar cheese necessary?
  A: Not at all. The cheese is optional. If you like a lighter dish, just leave it out. If you love a cheesy touch, sprinkle it on a few minutes before serving.

Slow Cooker Cowboy Casserole Recipe Substitutions and Variations

• Instead of ground beef, try using ground turkey or ground chicken for a lighter version.
• If you dont have russet potatoes, Yukon Gold or even diced sweet potatoes work pretty well.
• You can swap the cream of mushroom soup for a homemade mix by combining sautéed mushrooms, milk, and flour or use cream of celery soup instead.
• If beef broth isnt on hand, chicken or vegetable broth can be used as a substitute.
• Not a fan of cheddar cheese? Monterey Jack or pepper jack cheese will melt nicely in its place.

Pro Tips

1. Try parboiling the diced potatoes for like 5 minutes first so they get a head start on being tender in the slow cooker. This can really help ’em cook evenly instead of some pieces being hard while others are soft.

2. Make sure you season your beef well while it browns. Adding a pinch more salt or even a bit of garlic at that stage gives the meat a richer flavor later on.

3. If you’re using the cheddar cheese, toss it in during the last 15 minutes of cooking, but keep an eye on it so it melts nicely without turning a bit too brown or making a greasy layer.

4. When you mix everything together in the slow cooker, try not to stir too much as it might break up the potatoes a bit. A gentle fold is usually enough to keep all the flavors mixed while keeping the potato cubes intact.