Description
This hearty Crock-Pot Cowboy Casserole is a comforting and satisfying meal, perfect for busy days when you want a no-fuss dinner. Combining lean ground beef, potatoes, beans, savory tomatoes, and creamy mushroom soup, this slow-cooker casserole offers a well-balanced blend of flavors and textures topped with melted cheddar cheese.
Ingredients
Scale
Main Ingredients
- 1 pound extra lean ground beef, browned, crumbled, and drained
- 6 medium Russet potatoes, washed and sliced
- 16 ounces canned kidney beans, undrained (low sodium preferred)
- 15 ounces canned diced tomatoes, undrained
- 10.5 ounces canned cream of mushroom soup
- 1 medium yellow onion, peeled and diced
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- 1 cup shredded cheddar cheese
Instructions
- Mix Ingredients: Combine all ingredients except the shredded cheddar cheese in a 6-quart or larger slow cooker. Stir the mixture thoroughly to ensure even distribution of flavors and ingredients.
- Cook: Cover the slow cooker with the lid and cook on HIGH for 4 hours or LOW for 8 hours. This slow cooking allows the potatoes to soften and the flavors to meld together perfectly.
- Add Cheese: After the cooking time, remove the lid and evenly sprinkle the shredded cheddar cheese over the top of the casserole. Cover the slow cooker again and cook for an additional 1 hour to melt the cheese and add a creamy finish.
- Serve: Once the cheese has melted and bubbly, uncover the slow cooker and serve the Cowboy Casserole warm. Enjoy your delicious, comforting meal!
Notes
- For a lower sodium option, choose low sodium canned beans and tomatoes.
- You can substitute cheddar cheese with your favorite cheese like Monterey Jack or pepper jack for a different flavor profile.
- Make sure to brown and drain the ground beef well to reduce excess fat and prevent greasiness in the casserole.
- The casserole can be doubled if you have a larger slow cooker and need to feed more people.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
