Slow Cooker Cowboy Casserole

This hearty slow cooked cowboy casserole is perfect for a satisfying and flavorful dinner any night of the week!

Course Entrees, Slow Cooker

Cuisine American

Keyword beef and potatoes, cowboy casserole, ground beef casserole, slow cooker casserole

Prep Time 15

Cook Time 7

Total Time 7 15

Servings

Calories 476kcal

Author Wendie

In a large 10 or 12 inch non-stick skillet over medium heat cook, add the ground beef and break up into crumbles using a nonstick spoon or spatula. Cook for 4-6 minutes or until no longer pink and fully cooked through. Drain the cooked beef and set aside.
In the same skillet add the olive oil, onion and garlic and cook over medium heat for about 2 minutes until the onions soften. Add the beef back to the skillet and the BBQ seasoning, mix well and turn off the heat.
Into the bottom of a 6 quart or larger slow cooker add the ground beef mix. Top with the diced tomatoes, drained kidney beans, corn, BBQ sauce, Salt and Pepper. Gently mix with a wooden spatula or spoon
Layer the sliced red potatoes, then top with the cream of mushroom sauce. Gently mix again with a spoon or spatula.
Cover and cook on high heat for about 4-5 hours, low for 7-8 hours, stirring occasionally. When the potatoes are tender and starting to soften, the casserole is ready for cheese!
Reserve ¼ to ½ cup of the shredded cheese aside. Top with the remaining shredded cheddar cheese, cover and cook on low for a final 10-15 minutes.
Serve while warmed and garnish with fresh chopped parsley and the reserved shredded cheddar cheese, if desired.

Store leftovers in an airtight container and refrigerate. Leftovers will last for up to 4 days after cooking.
Ground chicken or ground turkey can be substituted for ground beef, if preferred.
BBQ seasoning can be found in the spices aisle at most major grocery stores, or you can use your own blend! If you can’t find a BBQ seasoning mix, a bbq rub would be an appropriate substitute.
If the potatoes are cut too thin, they will cook through quicker. If they are cut thicker than ¼ inch, they might take longer to cook and cause some edges to burn.