Cheesy Crockpot Cowboy Casserole
Hold onto your hats cowboys and cowgirls! This Cheesy Crockpot Cowboy Casserole is going to blow your mind. It’s hearty, full of flavor and takes only minutes to prepare.
It’s loaded with potatoes, beef (or vegetarian soy crumbles), beans and cheese. How the heck can you go wrong?! Make sure to PIN THIS recipe for your fall menu. Your family will thank you 🙂
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Cheesy Crockpot Cowboy Casserole
- 1/4 cup diced onion
- 1/2 tsp pepper
- 1 tsp salt
- 1/2 tsp Mrs. Dash
- 1 lbs small red potatoes, sliced thin (about 4-5 small red potatoes),
- 1 can of cream of mushroom soup
- 1 lb ground beef browned and drained
- 1 can of diced tomatoes with liquid
- 1 cup canned corn, drained
- 1 can dark red kidney beans, drained
- 1 cup of shredded cheddar cheese
- Place all of the ingredients except the cheese in a 4- 6 quart crockpot and stir well.
- Cover and cook on high for 4 hours or on low for 7-8 hours. Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional 30 minutes.
Looking for more Easy Crockpot Recipes? Check out my 30 Easy Crockpot recipes here! 
Cheesy Crockpot Cowboy Casserole
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Ingredients
- 1/4 cup diced onion
- 1/2 tsp pepper
- 1 tsp salt
- 1/2 tsp Mrs. Dash
- 1 lbs small red potatoes sliced thin (about 4-5 small red potatoes),
- 1 can of cream of mushroom soup
- 1 lb ground beef browned and drained
- 1 can of diced tomatoes with liquid
- 1 cup canned corn drained
- 1 can dark red kidney beans drained
- 1 cup of shredded cheddar cheese
Instructions
- Place all of the ingredients except the cheese in a 4- 6 quart crockpot and stir well.
- Cover and cook on high for 4 hours or on low for 7-8 hours. Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional 30 minutes.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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I think I’d use pinto beans instead of kidney beans. Seems it would be more authentic anyway!
I used Yukon Gold potatoes because I thought the peeling wouldn’t be an issue and everything cooked fine. I tried a bit of cumin in one helping and that worked well too. I might try the suggestions of Rigel tomatoes and/or green chilies next time.
I’m a HUGE fan of canned corned beef, so I added an entire can of it to the ground beef once that was cooked; the casserole was shared with my minister and his family, and got many compliments from all 14 people present :-). Even my minister, a man not given to compliments, said several times that he really liked it, and proclaimed it “very good.” Made my entire day!
Loved this recipe. Only changes I made was using frozen corn, cream of celery soup and Rotel diced tomatoes w/green chiles as I had these on hand. Definitely make again.
Loved this recipe. I used no salt added Rotel w/green chiles, frozen white corn, no salt added kidney beans and low salt cream of celery. Excellent recipe