Hearty, comforting, and easy to prepare, this Slow Cooker Cowboy Casserole is everything I want in a weeknight meal. Loaded with savory ground beef, beans, potatoes, and corn all simmered in a rich tomato-based sauce and topped with melted cheddar cheese, it’s the kind of dinner that warms me from the inside out. Whether I’m feeding a hungry family or meal prepping for the week, this one-pot wonder delivers every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
1/2 onion, diced
3 cloves garlic, minced
1 (15 oz) can red kidney beans, drained and rinsed
1 (15 oz) can corn, drained
1 (10.5 oz) can cream of mushroom soup
1 (15 oz) can diced tomatoes
3 cups frozen diced hash browns (or peeled, diced potatoes)
1 1/2 cups shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp dried oregano
Fresh parsley (optional, for garnish)
Directions
I start by browning the ground beef with the onion and garlic in a skillet over medium heat until the beef is fully cooked and the onion is tender. I drain the excess grease.
Then I transfer the beef mixture to the slow cooker and layer in the kidney beans, corn, diced tomatoes, hash browns, and cream of mushroom soup.
I sprinkle in the salt, pepper, smoked paprika, and oregano, then gently stir everything together until combined.
I cover and cook the casserole on low for 6 to 7 hours, or on high for 3 to 4 hours.
About 30 minutes before serving, I sprinkle shredded cheddar cheese over the top and cover again to let it melt.
I garnish with fresh parsley before serving, if I have it on hand.
Servings and timing
Prep Time: 15 minutes
Cook Time: 6 hours (on low) or 3–4 hours (on high)
Total Time: 6 hours 15 minutes
Servings: 6 servings
Calories: 435 kcal per serving
Variations
I sometimes swap out the ground beef for ground turkey or chicken to lighten it up.
Instead of kidney beans, I like to try black beans or pinto beans for a different flavor.
For a spicier kick, I add a diced jalapeño or a pinch of cayenne pepper.
I’ve also used cream of chicken soup in place of mushroom, and it works just as well.
To make it vegetarian, I omit the meat and add extra beans and a handful of chopped bell peppers or zucchini.
Storage/Reheating
I let leftovers cool completely before storing them in an airtight container in the fridge for up to 4 days. To reheat, I microwave a portion for about 2 minutes or warm it on the stovetop over medium heat until hot. It also freezes beautifully — I portion it out into freezer-safe containers and thaw overnight in the fridge before reheating.
FAQs
How can I make this recipe gluten-free?
I use a gluten-free cream of mushroom soup to make this casserole gluten-free. All other ingredients are naturally gluten-free, but I always double-check labels to be safe.
Can I make this ahead of time?
Yes, I often prep all the ingredients the night before and store them in the fridge. Then in the morning, I just dump everything in the slow cooker and let it cook.
What can I serve with cowboy casserole?
It’s a full meal on its own, but sometimes I add a side of green salad or steamed vegetables for a fresh touch.
Can I cook this on the stovetop instead?
If I don’t want to use the slow cooker, I cook everything in a large pot on the stove over medium-low heat for about 30–40 minutes, stirring occasionally. I add the cheese at the end and let it melt before serving.
Can I use fresh potatoes instead of frozen hash browns?
Absolutely. I peel and dice fresh potatoes into small cubes. They cook up just as well and give a slightly firmer texture than frozen hash browns.
Conclusion
This Slow Cooker Cowboy Casserole is one of my go-to comfort meals when I want something filling, flavorful, and easy. It’s packed with ingredients I usually have on hand, and the slow cooker does most of the work for me. Whether I’m feeding a crowd or storing leftovers for later, this casserole always hits the spot.
📖 Recipe:
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Slow Cooker Cowboy Casserole
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This hearty Slow Cooker Cowboy Casserole is a comforting, one-pot meal made with ground beef, beans, potatoes, corn, and cheddar cheese in a rich tomato and mushroom sauce. It’s perfect for busy weeknights, easy to prep, and great for leftovers or freezing.
Ingredients
1 lb ground beef
1/2 onion, diced
3 cloves garlic, minced
1 (15 oz) can red kidney beans, drained and rinsed
1 (15 oz) can corn, drained
1 (10.5 oz) can cream of mushroom soup
1 (15 oz) can diced tomatoes
3 cups frozen diced hash browns (or peeled, diced potatoes)
1 1/2 cups shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp dried oregano
Fresh parsley (optional, for garnish)
Instructions
- In a skillet over medium heat, brown the ground beef with diced onion and minced garlic until the beef is fully cooked and the onion is tender. Drain excess grease.
- Transfer the beef mixture to the slow cooker.
- Add kidney beans, corn, diced tomatoes, hash browns, and cream of mushroom soup.
- Sprinkle in salt, black pepper, smoked paprika, and dried oregano.
- Gently stir everything together until well combined.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- About 30 minutes before serving, sprinkle shredded cheddar cheese over the top and cover again to let it melt.
- Garnish with fresh parsley before serving, if desired.
Notes
Swap ground beef with turkey or chicken for a lighter version.
Use black or pinto beans instead of kidney beans for variety.
Add diced jalapeño or cayenne pepper for a spicier dish.
Use cream of chicken soup if preferred.
Make it vegetarian by omitting meat and adding extra beans and vegetables.
Leftovers can be refrigerated for up to 4 days or frozen for later.
Reheat in the microwave or on the stovetop until hot.
Fresh diced potatoes can be used in place of frozen hash browns.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 5g
- Sodium: 810mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
