🥘 Slow Cooker Cowboy Casserole Recipe

Here’s a slow cooker Cowboy Casserole recipe with a detailed breakdown, including FAQs that often come up when preparing this dish.

Brown the beef in a skillet over medium heat. Drain excess fat.
In a large bowl, mix the browned beef, onion, garlic, beans, corn, soup, milk, salt, pepper, and paprika.
Layer half the potatoes on the bottom of the slow cooker.
Add half the beef mixture, then a layer of cheese.
Repeat layers (potatoes → beef mix → cheese).
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender.
Top with remaining cheese 10 minutes before serving. Let it melt.

❓FAQs (Frequently Asked Questions)

Yes, but fresh potatoes are preferred for texture. If using canned, reduce the cooking time slightly (2–3 hours on High, 4–5 hours on Low).

Technically no, but it’s highly recommended to brown and drain the beef to avoid greasy texture and boost flavor.

Yes. Replace the ground beef with plant-based ground or lentils and use cream of mushroom soup that’s vegetarian.

Yes! Let it cool completely, portion it into airtight containers, and freeze for up to 3 months. Reheat in the microwave or oven.

Substitute with cream of chicken, cream of celery, or make a homemade white sauce.

Yes! Sweet potatoes add a nice sweetness that balances the savory ingredients.

Add diced jalapeños, chipotle chili powder, or hot sauce to the beef mixture.

Would you like a printable version, or should I tailor it to a specific diet (low-carb, gluten-free, dairy-free, etc.)?