Slow Cooker Cowboy Casserole
A hearty and comforting casserole featuring tender potatoes, rich ground beef, and beans, all cooked together in a slow cooker for a fulfilling meal.
Ingredients
Main Ingredients
- 1 pound Extra Lean Ground Beef, Browned, Crumbled And Drained
- 6 medium Russet Potatoes, Washed And Sliced
- 16 ounces Canned Kidney Beans, Undrained (Low Sodium Preferred)
- 15 ounces Canned Diced Tomatoes, Undrained
- 10.5 ounces Canned Cream Of Mushroom Soup
- 1 medium Yellow Onion, Peeled And Diced
- 1 clove Garlic, Minced
- 1 teaspoon Kosher Salt
- 0.5 teaspoon Dried Oregano
- 0.25 teaspoon Freshly Ground Black Pepper
- 1 cup Shredded Cheddar Cheese For topping
Instructions
Preparation
- Brown the ground beef in a large skillet over medium heat until no longer pink. Drain the excess fat and set aside.
- In the same skillet, sauté the diced onion and minced garlic until the onions are soft and translucent.
- Layer the sliced russet potatoes in the slow cooker, followed by the drained kidney beans, canned diced tomatoes, and cream of mushroom soup.
- Add the browned ground beef and sautéed onions and garlic to the slow cooker. Sprinkle in the kosher salt, dried oregano, and black pepper.
- Stir gently to combine all the ingredients.
- Cover the slow cooker and let it cook on low for about 6 hours.
- Twenty minutes before serving, sprinkle the shredded cheddar cheese on top to melt.
Notes
Consider adding an extra can of cream of mushroom soup for creaminess. Serve with a crisp salad or warm bread. Great for reheating leftovers.