There’s something truly comforting about a warm, cheesy casserole that simmers all day while you go about your routine.

This Slow Cooker Cowboy Casserole is packed with seasoned ground beef, tender potatoes, beans, corn, and tomatoes—all topped with melted cheddar cheese.

It’s a one-pot wonder that’s perfect for family dinners, potlucks, or cozy weekends at home.

Why You’ll Love This Recipe

One-pot convenience – Let the slow cooker do all the work!

Family-friendly flavors – Cheesy, creamy, and loaded with savory goodness.

Budget-friendly – Uses pantry staples and affordable ingredients.

Feeds a crowd – Hearty enough to serve 6–8 people.

Freezer-friendly – Great for meal prep or leftovers.

What You’ll Need (Ingredient Highlights)

Ground beef – Lean works best to avoid greasy texture.

Onion & garlic – Adds a rich base of flavor.

Cream of mushroom soup & milk – For a creamy, comforting sauce.

Kidney beans & corn – Classic cowboy-style ingredients.

Diced tomatoes with green chilies – Adds a little tang and mild heat.

Potatoes – Sliced thin for quick, even cooking.

Shredded cheese – Cheddar or your favorite melty variety.

Pro Tips Before You Start

Slice potatoes thinly and evenly so they cook through properly.

Drain your beef well after browning to avoid excess grease.

Use a mandoline slicer for quicker, uniform potato slices.

For extra depth, try adding a dash of smoked paprika or cumin.

If your slow cooker runs hot, check doneness after 5 hours on low.

How to Make Slow Cooker Cowboy Casserole

Step 1:

In a large skillet, cook 1 pound of ground beef with 1 chopped onion and 3 minced garlic cloves over medium heat.

Sauté until beef is browned and onions are soft. Drain excess fat.

Step 2:

Transfer beef mixture to your slow cooker. Stir in:

1 can cream of mushroom soup (10.75 oz)

1/2 cup milk

1 can kidney beans (15 oz, drained and rinsed)

1 can diced tomatoes with green chilies (14.5 oz)

1 cup frozen corn

1 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

Step 3:

Add 4 cups sliced potatoes (about 1.5 lbs) to the slow cooker.

Mix gently until the potatoes are well coated with the beef and sauce.

Step 4:

Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.

Step 5:

In the final 20 minutes, sprinkle 1 cup shredded cheese on top and cover.

Let it melt, then serve hot.

What to Serve It With

Fresh green salad with a tangy vinaigrette

Homemade cornbread or dinner rolls

Steamed green beans or roasted broccoli

A dollop of sour cream or hot sauce on top

Iced tea or lemonade for a refreshing drink

Variations / Substitutions

Make it spicy – Add jalapeños or chipotle chili powder.

Use turkey or chicken – Swap out the beef for leaner options.

Add more veggies – Try bell peppers, mushrooms, or spinach.

Make it vegetarian – Use plant-based meat and extra beans.

Swap the cheese – Pepper jack or Colby blend adds a twist.

Storage & Leftovers

Refrigerator:
Store leftovers in an airtight container for up to 4 days.

Freezer:
Freeze in individual portions for up to 2 months.

Thaw overnight in the fridge.

Reheat:
Warm in the microwave or stovetop with a splash of broth or milk to loosen the sauce.

FAQs

Can I make this ahead of time?
Yes! Prep everything the night before and store in the fridge.

Start the slow cooker in the morning.

Can I use canned potatoes?
Fresh is best, but canned sliced potatoes can be used in a pinch—add them halfway through cooking.

What kind of cheese works best?
Cheddar, Colby Jack, or Monterey Jack all melt beautifully.

Do I have to brown the beef first?
Yes, it improves the flavor and texture.

Adding raw beef may make the dish greasy.

Can I double the recipe?
Yes, but use an 8-quart slow cooker and increase cooking time slightly.

What if I don’t have cream of mushroom soup?
Use cream of chicken or a homemade white sauce instead.

Is this recipe gluten-free?
Use gluten-free cream soup and double-check all canned ingredients to make it gluten-free.

Final Thoughts

If you love rich, cozy comfort food with minimal effort, this Slow Cooker Cowboy Casserole is sure to become a staple in your meal rotation.

It’s hearty, flavorful, and incredibly satisfying—perfect for feeding your crew or stocking the freezer with leftovers.

Try it once, and you’ll be hooked!

The Boat Shed Kitchen

Slow Cooker Cowboy Casserole

💛 SummaryThis Slow Cooker Cowboy Casserole is the ultimate comfort food loaded with seasoned ground beef, beans, corn, tomatoes, and tender potatoes. It’s rich, filling, and topped with melted cheddar cheese for that extra indulgent finish. A family-friendly favorite that tastes even better the next day!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 6

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 can 10.75 oz cream of mushroom soup
• 1/2 cup milk
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 14.5 oz diced tomatoes with green chilies
• 1 cup frozen corn
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups sliced potatoes about 1.5 lbs
• 1 cup shredded cheese cheddar

Method

 

1. Brown beef, onion, and garlic in a skillet. Drain fat.
2. Add beef mixture and all other ingredients (except cheese) to a slow cooker. Stir well.
3. Add potatoes and mix to coat.
4. Cook on low 6–7 hours or high 3–4 hours.
5. In final 20 minutes, add cheese and cover to melt. Serve hot.
6. See full steps with tips & photos → https://theboatshedcafe.com/slow-cooker-cowboy-casserole/

Notes

• You can swap kidney beans with black beans or pinto beans.

• Russet or Yukon gold potatoes work great in this recipe.

• For a spicier kick, use hot diced tomatoes or add extra chili powder.