Slow Cooker Cowboy Casserole

A spoon with some casserole on it above the slow cooker

This hearty Slow Cooker Cowboy Casserole is packed with tender potatoes, seasoned ground beef, kielbasa, beans, corn, and a creamy mushroom beef broth sauce that cooks low and slow into the ultimate comfort food.

Course Dinner, Slow Cooker

Cuisine American

Keyword slow cooker cowboy casserole

Prep Time 25

Cook Time 6

Total Time 6 25

Servings

Calories 596kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 pound lean ground beef (I use 93/7)
2 teaspoons onion powder
2 teaspoons garlic powder
1½ teaspoons kosher salt
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon smoked paprika
1 can (15 oz) pinto beans drained & rinsed
1 can (15 oz) white & gold corn drained
1 can (14.5 oz) petite diced tomatoes drained
1 can (14.5 oz) green beans drained
1 can (10 oz) Rotel do not drain
1.5 pounds red potatoes (thinly sliced)
14 ounces Kielbasa (sliced into 1/4-inch rounds)
1½ cups shredded Colby Jack cheese
1 cup beef broth
1 cup condensed cream of mushroom soup (not the entire can)
sour cream, shredded cheese, chopped cilantro or green onions (optional garnishes for serving)

Instructions

In a large skillet, over medium-high heat, Cook and crumble the ground beef until it's no longer pink. Drain any excess grease from the pan.
1 pound lean ground beef
Add the dried seasonings and Worcestershires sauce to the cooked ground beef, and stir to coat the meat in the seasonings until it's well combined.
2 teaspoons onion powder, 2 teaspoons garlic powder, 1½ teaspoons kosher salt, 1 teaspoon Worcestershire sauce, ½ teaspoon black pepper, ½ teaspoon chili powder, ½ teaspoon smoked paprika
Add the pinto beans, corn, petite diced tomatoes, green beans, and Rotel into the ground beef mixture and stir together to combine all the ingredients well.
1 can (15 oz) pinto beans, 1 can (15 oz) white & gold corn, 1 can (14.5 oz) petite diced tomatoes, 1 can (14.5 oz) green beans, 1 can (10 oz) Rotel
- Layer half of the thinly sliced red potatoes into the bottom of the slow cooker.
- Evenly spread half of the ground beef mixture over top of the potatoes.
- Then layer half of the sliced kielbasa sausage over top the ground beef.
- Add half of the shredded cheese on top.
- Repeat these layers one more time but reserve the remaining shedded cheese for later (do not add the final cheese layer on top yet).
1.5 pounds red potatoes, 14 ounces Kielbasa, 1½ cups shredded Colby Jack cheese
In a small bowl, whisk together the beef broth and cream of mushroom soup. Pour the sauce evenly over the layers of ingredients inside the slow cooker.
1 cup beef broth, 1 cup condensed cream of mushroom soup
Cover and cook on HIGH for 6 hours, or until the red potatoes are tender and the casserole is thick.
When the cook time is done, sprinkle the reserved shredded cheese over top, cover with the lid again and let the cheese melt (about 5-10 minutes) before serving.
Serve immediately with a dollop of sour cream, shredded cheese, sliced green onion or chopped cilantro, and sliced jalapeños if you want some spice. Enjoy!
sour cream, shredded cheese, chopped cilantro or green onions

Notes

Red Potatoes : 1.5 pounds is about 4-5 medium sized red potatoes OR 7-8 small red potatoes. You can peel the skin off or leave it on; whichever you prefer.

Tips : Thinly slice the potatoes to ensure they cook through evenly during the slow cook time. You can cut the potatoes with a knife or use a mandolin slicer for ease. Just be careful of your fingers! Go slow! I love the one linked because it has a holder for the potato, so there is way less change of messing it up and cutting yourself by accident.

Make sure you are draining the corn, beans, petite diced tomatoes, and green beans well before adding them into the slow cooker. We don't want excess liquid or else the casserole could become too watery.

Sodium Tip : If you are more sensitive to salt or have dietary needs/restrictions, I would recommend using reduced-sodium beef broth and/or lower sodium cream of mushroom soup. I use regular cream of mushroom soup and I have tried this recipe using regular salted beef broth and reduced-sodium and there is not a huge difference, just a slight noticeable difference.

Nutrition