Description
There’s something deeply nostalgic about cowboy casserole. It’s one of those dishes that immediately brings to mind chilly fall evenings, the comforting hum of a slow cooker warming up the kitchen, and the joy of gathering around the table with family. Whether you’re feeding a crew after a long day or just craving something hearty and soul-satisfying, this recipe is like a warm hug—rich, rustic, and full of flavor.
Historically, “cowboy casserole” likely got its name from being the kind of meal you’d imagine being cooked over an open fire out on the range—filling, simple ingredients that could feed a crowd. While this version uses the convenience of a slow cooker instead of a cast-iron skillet over a campfire, the spirit of the dish remains the same. It’s cozy, it’s easy, and it’s downright delicious.
This particular recipe has become a favorite in our household during the colder months. It’s the kind of dish that gets better the longer it cooks, making it perfect for busy days when you want to throw everything in the slow cooker and come home to the irresistible smell of something warm and ready to eat.
Ingredients
1 lb ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10.5 oz) cream of mushroom soup
1/2 cup sour cream
1/2 cup shredded cheddar cheese (plus more for topping)
4 cups sliced potatoes (peeled or unpeeled—your choice)
Salt and pepper, to taste
1 tsp paprika
1 tsp dried parsley
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chili powder (optional for a mild kick)
Instructions
Start by browning your ground beef in a skillet over medium heat. I always like to toss in the onions and garlic right from the start—the smell is heavenly and adds so much flavor. Cook until the beef is no longer pink and the onions are soft and fragrant.
Drain any excess fat, then transfer the beef mixture into the slow cooker. Now comes the fun part—layering everything in!
Add your sliced potatoes next. You can use a mandoline to make this quicker, but even hand-slicing works just fine. The thin slices cook up perfectly tender.
Toss in the kidney beans and corn, followed by the cream of mushroom soup, sour cream, and spices. Stir gently to combine everything into a creamy, savory mix.
Top it all off with shredded cheese, put the lid on, and let your slow cooker work its magic. Cook on low for 7–8 hours or high for 4–5 hours—just until those potatoes are fork-tender and everything is bubbling with cheesy goodness.
About 30 minutes before serving, sprinkle a little extra cheese on top and cover again so it gets all melty and gooey. Trust me—this step is worth it.
When it’s done, grab a big spoon, serve it into bowls, and maybe add a sprinkle of parsley or a dollop of sour cream on top for a little something extra.
Notes
This cowboy casserole is incredibly versatile. You can swap the beans for black beans or use different cheeses to suit your taste. It’s one of those “use what you’ve got” meals that never fails to deliver big flavor.