Description
The Slow Cooker Cowboy Casserole earned its name from its hearty, stick-to-your-ribs nature – the kind of meal that would sustain hardworking cowboys after a long day on the ranch. This modern slow cooker version takes the traditional casserole to new heights, offering convenience without sacrificing flavor.
Ingredients
The Base Components:
- 2 pounds lean ground beef, browned
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 pounds potatoes, diced
- 2 cans (10.5 oz each) cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
Seasonings and Spices:
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
Preparation Phase (25 minutes)
Start by browning the ground beef in a large skillet over medium-high heat. This crucial step develops a rich flavor foundation through the Maillard reaction. While the beef browns, dice your onions, mince the garlic, and prepare the potatoes. Drain any excess fat from the beef once it’s fully cooked.
Assembly in the Slow Cooker (10 minutes)
Layer your ingredients in the following order for optimal cooking:
- Place the diced potatoes at the bottom
- Add the browned ground beef
- Layer the diced onions and minced garlic
- Add the beans and corn
- Pour in the cream of mushroom soup mixed with milk
- Sprinkle all seasonings evenly across the top
Cooking Process (6-8 hours)
Set your slow cooker to low and cook for 6-8 hours, or on high for 4-5 hours. The longer cooking time on low heat allows the flavors to develop more fully and ensures the potatoes become perfectly tender.
Finishing Touches (5 minutes)
Add the shredded cheese during the last 30 minutes of cooking. Cover and let it melt to create a deliciously gooey top layer.
Notes
- Store in airtight containers for up to 4 days
- Freeze portions for up to 3 months
- Thaw overnight in refrigerator before reheating
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Lunch & Dinner
Nutrition
- Serving Size: 8
- Calories: 520
- Fat: 22g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g