Hearty Slow Cooker Cowboy Casserole: A Weeknight Wonder (Print Version)
This Easy Slow Cooker Cowboy Casserole brings comforting flavors to your table with minimal fuss. A hearty, satisfying meal for busy evenings.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based
# Ingredients:
→ Hearty Base
01 -
1.5 lbs ground beef (80/20 preferred)
02 -
1 large yellow onion, diced
03 -
3 cloves garlic, minced
→ Flavor Builders
04 -
1 (14.5 oz) can diced tomatoes, undrained
05 -
1 (15 oz) can kidney beans, rinsed and drained
06 -
1 (15 oz) can corn, drained (or 1.5 cups frozen corn)
07 -
1 (10.5 oz) can cream of mushroom soup (not low-fat, trust me)
08 -
1 tbsp Worcestershire sauce
09 -
1 tbsp chili powder
10 -
1 tsp ground cumin
11 -
0.5 tsp smoked paprika
12 -
0.5 tsp salt (or to taste)
13 -
0.25 tsp black pepper (or to taste)
→ Creamy Comfort
14 -
2 cups shredded sharp cheddar cheese
→ Fresh Finish
15 -
Fresh chives, chopped (for garnish, optional)
16 -
Sour cream (for serving, optional)
# Instructions:
01 -
First things first, get that ground beef browned in a large skillet over medium-high heat. Break it up with a spoon, you know the drill. Once it's no longer pink, drain off any excess fat—don't skip this, it makes a cleaner casserole, honestly. Then, toss in your diced onion. Let it soften for about 5 minutes until it gets fragrant, then add the minced garlic. Oh, that smell! It's the best part of cooking, right? Just a minute or so for the garlic, don't let it burn, or it gets bitter, and we don't want that.
02 -
Now for the easy part! Transfer that glorious browned beef and onion mixture into your slow cooker. Add the undrained diced tomatoes, rinsed kidney beans, and the corn. Stir it all together. This is where I sometimes get a little messy, a rogue bean or two always escapes the spoon, but hey, that's real kitchen life! Make sure everything is looking nice and mixed up before you move on.
03 -
Next, stir in that can of cream of mushroom soup, the Worcestershire sauce, chili powder, cumin, smoked paprika, salt, and pepper. Give it a really good stir, making sure all those spices are distributed. You want every bite of this Slow Cooker Cowboy Casserole to be packed with flavor. I sometimes take a tiny sniff here, and it already smells so comforting and promising!
04 -
Put the lid on your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Honestly, I usually go for low because it gives the flavors more time to meld and deepen, making it extra delicious. You want the mixture to be bubbly and the flavors to be fully developed. This is the hardest part, waiting for that amazing smell to fill your home!
05 -
About 30 minutes before you're ready to serve, sprinkle that beautiful shredded cheddar cheese evenly over the top of your Slow Cooker Cowboy Casserole. Put the lid back on and let the cheese get all melty and bubbly. You could even peek in and see it just starting to soften, that's my favorite part!
06 -
Once the cheese is perfectly melted and gooey, it's time to serve! Carefully scoop out generous portions. The aroma is just incredible at this point, all that savory beef, creamy sauce, and melted cheese. I like to let it sit for just a few minutes before diving in, but honestly, who can resist? It's going to be piping hot and so satisfying.
# Notes:
01 -
Don't skip browning the beef, hon; it adds so much depth I learned the hard way.
02 -
Leftovers are even better, honestly. Just pop them in an airtight container for up to 3 days.
03 -
No corn? Peas work, or even green beans. I've tried it all when the pantry was bare.
04 -
A dollop of sour cream and some fresh chives? Makes it feel fancy without trying.
# Equipment Needed:
01 -
Large skillet
02 -
Slow cooker (6-quart or larger)
03 -
Measuring cups and spoons
04 -
Can opener
# Nutrition (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 30g