Description
This hearty Slow Cooker Cowboy Casserole is a comforting, one-pot meal that’s perfect for busy weeknights or lazy weekends. Packed with ground beef, kidney beans, corn, potatoes, and a creamy, flavorful sauce, it’s a satisfying dish that the whole family will love. The slow cooker does all the work, melding the flavors together for a deeply rich and savory experience.
Ingredients:
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies (such as Rotel)
- 1 cup frozen corn
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups sliced potatoes (about 1.5 lbs), peeled or unpeeled, thinly sliced
- 1 cup shredded cheese (cheddar, Colby Jack, or your preference)
Preparation:
Step 1: Prepare Your Ingredients
- Gather all ingredients. This helps ensure a smooth cooking process.
- Chop the onion into small, uniform pieces. Mince the garlic finely.
- Slice the potatoes thinly and evenly. A mandoline slicer can be helpful for this.
- Rinse and drain the kidney beans thoroughly to remove excess sodium and starch.
Step 2: Brown the Ground Beef
- In a large skillet over medium-high heat, brown the ground beef.
- Break it apart with a spoon as it cooks.
- Once the beef is fully cooked, drain off any excess fat.
- Return the beef to the skillet and add the chopped onion and minced garlic. Cook until the onion is translucent, about 3-5 minutes.
Step 3: Layer the Casserole in the Slow Cooker
- Lightly grease the bottom of your slow cooker with cooking spray.
- Begin layering the ingredients:
- Start with half of the sliced potatoes, arranging them in an even layer.
- Next, spread the cooked ground beef mixture over the potatoes.
- Evenly distribute the drained kidney beans and frozen corn on top of the beef.
- Add the diced tomatoes with green chilies.
- Top with the remaining sliced potatoes in an even layer.
Step 4: Prepare and Pour the Sauce
- In a medium bowl, whisk together the condensed cream of mushroom soup, milk, chili powder, salt, and black pepper until smooth.
- Pour the sauce evenly over the layers in the slow cooker, ensuring it coats all the ingredients.
Step 5: Cook the Casserole
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The potatoes should be tender when pierced with a fork.
Step 6: Add Cheese and Serve
- In the last 30 minutes of cooking, sprinkle the shredded cheese evenly over the top of the casserole.
- Cover and continue cooking until the cheese is melted and bubbly.
- Serve hot, garnished as desired.
Why You’ll Love This Recipe
- Easy Preparation: Minimal prep work and the slow cooker does the rest.
- One-Pot Meal: Less cleanup and a complete meal in one dish.
- Customizable: Easily adapt to your family’s preferences by changing the type of beans, cheese, or adding other vegetables.
- Comfort Food: A hearty and satisfying dish that’s perfect for chilly days.
- Great for Meal Prep: Makes excellent leftovers and can be prepared ahead of time.
Serving Suggestions:
- Garnish: Top with a dollop of sour cream or Greek yogurt, chopped green onions, fresh cilantro, or a sprinkle of red pepper flakes for extra flavor.
- Sides: Serve with a side salad or steamed green beans for a balanced meal.
- Bread: A crusty loaf of bread or cornbread is perfect for soaking up the delicious sauce.
Tips:
- Potato Prep: To prevent potatoes from browning, soak them in cold water after slicing until you’re ready to layer them in the slow cooker.
- Lean Ground Beef: Using lean ground beef helps minimize the amount of fat in the casserole.
- Adjust Spices: Adjust the chili powder and salt to your taste.
- Slow Cooker Size: This recipe is designed for a 6-quart slow cooker. Adjust the ingredient amounts proportionally if using a smaller or larger slow cooker.
- Cheese Variations: Experiment with different types of cheese such as Monterey Jack, Pepper Jack, or a blend of cheddar and mozzarella.
Preparation Time: 20 minutes Cooking Time: 6-8 hours on low or 3-4 hours on high Total Time: 6 hours 20 minutes to 8 hours 20 minutes
Nutritional Information (per serving, estimated):
- Calories: 450-550
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 40-50g
- Sodium: 800-1000mg
Conclusion:
The Slow Cooker Cowboy Casserole is a family-friendly recipe that combines convenience with hearty, comforting flavors. Its versatility and ease of preparation make it a go-to meal for busy weeknights or relaxed weekends. Enjoy the rich, savory goodness of this classic dish that’s sure to become a staple in your kitchen!
Q&A
Q1: Can I use sweet potatoes instead of regular potatoes? A: Absolutely! Sweet potatoes would add a lovely sweetness to the dish. Just make sure they’re sliced evenly and thinly for proper cooking.
Q2: What if I don’t have cream of mushroom soup? Can I substitute something else? A: Yes, you can substitute cream of chicken or cream of celery soup. You could also make a homemade cream sauce using milk, butter, flour, and seasonings if you prefer a from-scratch option.
Q3: Can I add other vegetables to this casserole? A: Definitely! Bell peppers, zucchini, or even green beans would be great additions. Just chop them into bite-sized pieces and layer them with the other ingredients.
Q4: Can this casserole be made ahead of time and refrigerated before cooking? A: Yes, you can assemble the casserole in the slow cooker, cover it, and refrigerate it for up to 24 hours before cooking. Add about an hour to the cooking time to ensure it’s fully heated through.
Q5: Can I freeze leftovers of this casserole? A: Yes, leftover Cowboy Casserole can be frozen for up to 2-3 months. Allow it to cool completely, then transfer it to an airtight container or freezer bag. Thaw in the refrigerator overnight before reheating.
