Slow Cooker Cowboy Casserole Recipe

Slow Cooker Cowboy Casserole

🕒 Cook Time:

• Prep: 15 minutes

• Cook: 6–7 hours on LOW or 3–4 hours on HIGH

• Serves: 6

Ingredients:

• 1 lb (450 g) ground beef

• 1 small onion, diced

• 3–4 medium potatoes, diced (about 1/2-inch pieces)

• 1 can (15 oz) kidney beans or pinto beans, drained and rinsed

• 1 can (15 oz) corn, drained

• 1 can (10.5 oz) cream of mushroom soup

• 1 can (14.5 oz) diced tomatoes, undrained

• 1 cup shredded cheddar cheese (plus extra for topping if desired)

• 1/2 cup milk

• 1 tsp garlic powder

• 1 tsp paprika (optional)

• Salt and pepper to taste

• Optional garnish: sliced green onions or fresh parsley

Instructions:

1. Brown the Beef:

   • In a skillet over medium heat, cook the ground beef and diced onion until beef is browned. Drain any excess fat.

2. Layer the Ingredients:

   • Lightly grease your slow cooker.

   • Add diced potatoes to the bottom.

   • Then layer the cooked beef/onion mixture, beans, corn, diced tomatoes, and cream of mushroom soup.

3. Mix and Season:

   • Pour in the milk, add garlic powder, paprika, salt, and pepper.

   • Gently stir just to combine (don’t overmix).

4. Cook:

   • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.

5. Add Cheese:

   • In the last 15–20 minutes of cooking, sprinkle cheese over the top and cover to let it melt.

6. Serve:

   • Serve warm, optionally garnished with green onions or parsley. Great with crusty bread or biscuits!