[pullquote align=”right”]TIP: When hamburger is on sale at a great price, buy extra for meals later. When you get home from the store brown your ground beef, drain and rinse and then store in labeled freezer bags and freeze for up to 6 months. When a recipe calls for browned ground beef just pull out a bag from the freezer and you are already one step ahead of the game![/pullquote]While doing a bit of organizing of my recipes and cookbooks this past weekend I came across this recipe from my grandmother. While I don’t remember ever eating it before it sounded yummy so I thought I would give it a try to see how it turned out.

The consensus from the crew…”Pretty tasty mom!”

And it was super easy to make as well so no complaints from me.

I have no idea why this recipe is called cowboy casserole. But considering I am in Wyoming and have seen the rancher’s wives come in to town to do their shopping (4 + carts of groceries at a time) I assume they need to feed them cowboys something hearty and filling and probably something that is not too expensive to make.

We are not cowboys…but feeding our crew of 6 requires those same sort of ideas for dinner. So this recipe is a winner!

Crock-Pot Cowboy Casserole

Rating: 51

Prep Time: 30 minutes

Cook Time: 5 hours

Total Time: 5 hours, 30 minutes

Yield: 6-8 Servings

Crock-Pot Cowboy Casserole


1 onion, chopped
1 lbs. ground beef, browned and rinsed
6 medium potatoes, sliced
1 clove garlic, minced
1 (16 oz.) can low sodium kidney bean, with the juices
1 (15 oz.) can diced tomatoes, with the juice
1 (10.5 oz.) can cream of mushroom soup
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup finely shredded cheddar cheese


  1. Mix all of the ingredients except the cheese in a 6 quart crock-pot and stir well.
  2. Cover and cook on high for 4 hours or on low for 8 hours.
  3. Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional 1 hour.
  4. Eat and enjoy!


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