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Hearty Slow Cooker Cowboy Casserole in Crockpot

Slow Cooker Cowboy Cassetole

This Slow Cooker Cowboy Casserole is the ultimate set-it-and-forget-it comfort food—hearty, satisfying, and packed with layers of flavor. Seasoned ground beef, smoky bacon, tender sliced potatoes, sweet corn, and plenty of melted cheddar cheese come together in your slow cooker for a meal that’s ready when you get home. With just 20 minutes of prep in the morning, you’ll come home to the incredible aroma of a fully cooked dinner that’s sure to please the whole family. Perfect for busy weeknights, cold winter days, or anytime you’re craving something warm and comforting. Serve it with a simple salad or crusty bread for a complete meal that tastes like you spent hours in the kitchen.

 

  • Total Time: 4 hours 20 minutes (on LOW)
  • Yield: 6-8 servings

Ingredients

For the Casserole Base:

  • 2 pounds ground beef (85/15 blend)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 8 slices bacon, cooked and crumbled
  • 1 (10-ounce) can Rotel tomatoes with green chiles, undrained
  • 1 (10.5-ounce) can cream of mushroom soup
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper

For the Layers:

  • 2 pounds Yukon Gold potatoes, thinly sliced (about ⅛-inch thick)
  • 1½ cups frozen corn kernels, thawed
  • 2 cups shredded cheddar cheese, divided
  • Fresh parsley or chives, chopped (for garnish)

Instructions

  1. Brown the beef and onions: In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is softened, about 5-7 minutes. Drain any excess fat. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat.
  2. Cook and crumble the bacon: While the beef cooks, fry the bacon in a separate skillet until crispy. Drain on paper towels and crumble or chop into bite-sized pieces. Set aside.
  3. Prepare the flavor base: In a medium bowl, whisk together the undrained Rotel tomatoes, cream of mushroom soup, beef broth, Worcestershire sauce, smoked paprika, chili powder, salt, and pepper until smooth.
  4. Layer the casserole: Lightly grease the inside of your slow cooker. Start with a layer of sliced potatoes (about ⅓ of them). Top with ⅓ of the browned beef mixture, ⅓ of the corn, a sprinkle of crumbled bacon, and a handful of shredded cheddar cheese. Repeat the layers two more times, ending with a final layer of cheese on top.
  5. Add the liquid: Pour the prepared tomato-soup mixture evenly over the layered ingredients. Do not stir—the liquid will seep down through the layers as it cooks.
  6. Slow cook to perfection: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the potatoes are tender when pierced with a fork and the casserole is bubbly and hot throughout.
  7. Rest and garnish: Once cooking is complete, turn off the slow cooker and let the casserole rest for 10-15 minutes. This allows the layers to set slightly, making it easier to serve. Sprinkle with fresh parsley or chives before serving.
  8. Serve: Scoop generous portions into bowls and serve hot. This casserole is a complete meal on its own, but it pairs beautifully with a simple side salad or crusty bread.

Notes

  • Potato Thickness is Key: Slice potatoes thinly (about ⅛-inch) to ensure they cook through properly in the slow cooker. A mandoline makes this quick and easy.
  • Don’t Skip Browning the Beef: This step is crucial for developing deep, savory flavor. Don’t skip it!
  • Resist the Urge to Peek: Every time you lift the slow cooker lid, you add 15-20 minutes of cooking time. Trust the process and keep the lid on.
  • Rest Before Serving: Letting the casserole rest for 10-15 minutes after cooking allows it to set and makes serving much easier.
  • Frozen Hash Browns: To save time, substitute 4 cups of thawed frozen hash browns for the fresh potatoes. No slicing needed!
  • Oven Instructions: Assemble in a 9×13-inch baking dish, cover with foil, and bake at 350°F for 45-50 minutes, then uncover and bake for 10-15 minutes more.
  • Add Beans: Stir in a can of drained and rinsed black beans, pinto beans, or kidney beans with the corn for extra protein and fiber.
  • Make Ahead: Assemble all layers in the slow cooker insert, cover, and refrigerate overnight. In the morning, place in the slow cooker and cook as directed (add 30 minutes to cooking time).
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.
  • Freezing: This casserole freezes beautifully for up to 3 months. Cool completely, then portion into freezer-safe containers. Thaw overnight before reheating.

Find it online: https://juicymeatrecipes.com/slow-cooker-cowboy-cassetole/