Slow Cooker Cowboy Casserole
One of my favorite cozy meals from childhood—this Slow Cooker Cowboy Casserole brings back memories of my mom’s slow-cooked dinners on chilly evenings. It’s hearty, filling, and bursting with creamy, cheesy flavor. Today I’m giving you the perfect family-friendly recipe that’s low effort but big on taste!
Ingredients
- 500g ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 large potatoes, sliced into 1/4-inch rounds
- 1 can (300g) corn, drained
- 1 can (400g) cream of mushroom soup
- 1/2 cup milk
- 1½ cups shredded cheddar cheese
- Salt and black pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- In a skillet, cook the ground beef with onion and garlic over medium heat until browned. Drain excess fat.
- In your slow cooker, start layering: add half the sliced potatoes at the bottom.
- Top with half the ground beef mixture, half the corn, a few spoonfuls of soup, and a light sprinkle of cheese.
- Repeat layers with remaining ingredients in the same order.
- Mix the milk into the leftover soup and pour over everything.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are fork-tender.
- Sprinkle remaining cheese over the top 10 minutes before serving. Let it melt, then garnish with parsley and serve warm.
Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 420 |
| Protein | 23g |
| Carbohydrates | 29g |
| Fat | 25g |
| Fiber | 3g |
| Sugar | 3g |
| Sodium | 780mg |
Calories Breakdown
| Source | Calories |
|---|---|
| Beef | 170 |
| Cheese | 90 |
| Potatoes | 100 |
| Cream Soup | 60 |
Printable Summary
| Slow Cooker Cowboy Casserole | |
|---|---|
| Ingredients | 500g ground beef 1 onion, chopped 3 garlic cloves, minced 4 potatoes, sliced 1 can corn 1 can cream of mushroom soup 1/2 cup milk 1½ cups cheddar cheese Salt & pepper to taste Parsley (optional) |
| Instructions | 1. Brown beef with onion & garlic. Drain fat. 2. Layer half potatoes, beef, corn, soup, and cheese in slow cooker. 3. Repeat layers. 4. Mix milk with soup, pour on top. 5. Cook low 6–7 hrs or high 3–4 hrs. 6. Add cheese on top 10 mins before serving. 7. Garnish with parsley. |
FAQs
Q1: Can I make this vegetarian?
Yes, you can swap ground beef for plant-based crumbles and use cream of celery soup.
Q2: Can I freeze it?
Yes, let it cool, portion into containers, and freeze for up to 2 months.
Q3: What cheese works best?
Cheddar gives a nice sharp flavor, but Monterey Jack or mozzarella works too.
Q4: Can I add beans?
Definitely! Black beans or kidney beans add extra texture and protein.
Let me know if you’d like the next recipe in this format too!
