Description
A hearty, layered casserole with ground beef, potatoes, beans, and a creamy mushroom base, simmered to perfection in the slow cooker.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup milk (or unsweetened plant 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 or your preference)
Instructions
- Gather all ingredients and set the slow cooker to low.
- Chop the onion and mince the garlic.
- In a skillet over medium-high heat, brown the ground beef with the chopped onion and garlic until the beef is no longer pink. Drain excess fat.
- Layer the bottom of the slow cooker with sliced potatoes.
- Spoon half of the browned beef over the potatoes. Scatter half the beans, corn, and diced tomatoes over the beef. Repeat for a second layer.
- Whisk the cream soup with milk, chili powder, salt, and pepper. Pour over the layered ingredients.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the potatoes are tender.
- About 10–15 minutes before serving, sprinkle shredded cheese over the top, cover, and let it melt.
- Serve hot directly from the slow cooker.
Notes
Swap ground turkey or plant-based crumble for beef. Use cream of chicken soup for a milder base. For lower sodium, choose no-salt-added canned tomatoes and rinse the beans well.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg
Keywords: cowboy casserole, slow cooker, comfort food, beef casserole