Slow Cooker Cowboy Casserole is a hearty, comforting dish that’s perfect for busy weeknights or weekend gatherings. Packed with ground beef, red potatoes, and loads of savory flavors, this casserole is the ultimate comfort food. The best part? It’s made in the slow cooker, allowing you to set it and forget it while it simmers to perfection.

Why You’ll Love This Recipe

This Slow Cooker Cowboy Casserole is the perfect blend of flavors and textures. The ground beef, seasoned with BBQ spices, mixes beautifully with the creamy cream of mushroom soup and melty cheddar cheese. The potatoes cook right in the casserole, soaking up all the delicious juices. Whether you’re craving a filling dinner after a long day or want to impress guests with a hearty meal, this casserole is sure to please everyone at the table. Plus, it’s easy to make and requires minimal hands-on time! Slow Cooker Cowboy Casserole

Ingredients

1 ½ – 2 pounds ground beef
2 tablespoons olive oil
1 cup yellow onion, diced
4 cloves fresh garlic, minced
2 tablespoons BBQ seasoning (see notes)
1 can diced tomatoes, undrained
1 can dark kidney beans, drained and rinsed
1 cup frozen corn, thawed
¼ cup BBQ sauce
½ teaspoon kosher salt
½ teaspoon black pepper
2 pounds red potatoes, sliced to ¼ inch thickness
1 can (15.5 ounces) cream of mushroom soup
2 cups shredded cheddar cheese, divided
Fresh chopped parsley for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large 10 or 12-inch non-stick skillet, cook the ground beef over medium heat, breaking it up into crumbles. Cook for 4-6 minutes until no longer pink and fully cooked through. Drain and set aside.
In the same skillet, add olive oil, onion, and garlic. Cook for about 2 minutes until the onions soften. Add the cooked beef back into the skillet, along with the BBQ seasoning. Stir well and turn off the heat.
In the bottom of a 6-quart or larger slow cooker, add the beef mixture. Top with the diced tomatoes, kidney beans, corn, BBQ sauce, salt, and pepper. Gently mix with a wooden spatula or spoon.
Layer the sliced red potatoes on top, followed by the cream of mushroom soup. Gently mix again.
Cover and cook on high for 4-5 hours, or on low for 7-8 hours, stirring occasionally. The casserole is ready when the potatoes are tender and starting to soften.
Reserve ¼ to ½ cup of the shredded cheese and set aside. Top the casserole with the remaining shredded cheddar cheese, cover, and cook on low for an additional 10-15 minutes.
Serve while warm, garnished with fresh chopped parsley and the reserved shredded cheddar cheese, if desired.

Enjoy this hearty and satisfying casserole!

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes

Variations

Vegetarian version: Substitute the ground beef with a plant-based meat alternative or add extra beans and vegetables like bell peppers and zucchini.
Spicy twist: For a bit of heat, add some chopped jalapeños or a dash of hot sauce to the casserole.
Cheese variations: Swap the cheddar cheese for Monterey Jack, mozzarella, or a blend of your favorite cheeses.
Add more veggies: You can add other vegetables like bell peppers, peas, or carrots for extra nutrition and flavor.

Storage/Reheating

Storage: Leftover Cowboy Casserole can be stored in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze this casserole for up to 3 months. Let it cool completely, then transfer it to a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating: Reheat leftovers in the microwave or on the stove. If reheating from frozen, allow it to thaw in the fridge overnight before warming it in the microwave or oven.

FAQs

1. Can I use a different type of meat for this recipe?

Yes, you can use ground turkey, or chicken instead of ground beef. Adjust the cooking time based on the type of meat you use.

2. Can I make this casserole ahead of time?

Yes, you can prepare the casserole the day before and store it in the fridge. Just add the cheese at the end and reheat before serving.

3. Can I use other types of potatoes?

While red potatoes hold their shape well during cooking, you can substitute with Yukon Gold potatoes or russet potatoes. Just be aware that the texture may change slightly.

4. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, but be sure to check that your BBQ seasoning and cream of mushroom soup are gluten-free.

5. Can I add more vegetables?

Absolutely! You can add bell peppers, peas, carrots, or even spinach to increase the vegetable content of the casserole.

6. Can I cook this on low for less time?

The recommended cooking time on low is 7-8 hours, but if you’re short on time, cooking on high for 4-5 hours will work just as well.

7. Can I substitute the BBQ seasoning with something else?

Yes, you can use taco seasoning, Italian seasoning, or even smoked paprika for a different flavor profile.

8. How do I know when the potatoes are done?

The potatoes are ready when they are tender and easily pierced with a fork. Stir occasionally to ensure even cooking.

9. Can I make this casserole in the oven?

Yes, you can bake this casserole in the oven at 350°F for about 1 hour, or until the potatoes are tender and the cheese is melted and bubbly.

10. Can I freeze this casserole before cooking?

Yes, you can assemble the casserole, cover it, and freeze it before cooking. When ready to cook, thaw it overnight in the fridge and cook as directed.

Conclusion

Slow Cooker Cowboy Casserole is a satisfying, one-pot meal that’s both hearty and flavorful. With layers of seasoned beef, tender potatoes, and a cheesy, creamy sauce, this dish is sure to become a family favorite. It’s easy to prepare and cooks while you go about your day, making it a perfect option for busy evenings. Enjoy it on its own or pair it with a side salad for a complete meal!

Slow Cooker Cowboy Casserole