Feeding a crew on a budget? Check out this warm, hearty and easy recipe for Crock-Pot Cowboy Casserole. It is sure to please even your hungriest cowboys!
Slow Cooker Cowboy Casserole
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.
Ground Beef 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
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!
Equipment Needed For Crock-Pot Cowboy Casserole Recipe:
- 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Large Skillet
- Wooden Spoon
- Can Opener
- Cutting Board
- Measuring Spoons
Frequently Asked Questions
You can use just about any type of canned or pre-cooked beans in this cowboy casserole recipe. While the recipe calls for kidney beans, other types of beans such as black beans, pinto beans, navy beans or cannelloni beans will work great in this recipe. One reader even reported using chili beans which would add some additional flavor to the casserole.
If you have leftover cooked sliced or diced potatoes or leftover baked potatoes you can easily substitute them for the raw potatoes in this recipe. However because everything in the casserole will already be pretty much cooked before going in the slow cooker you will want to reduce the cooking time of this casserole in half and cook just until everything is warmed through and hot, then add the cheese and let it melt.
Some of our readers have mentioned that they have had great success adding other vegetables to this recipe such as corn, green beans and even chopped cabbage. So, while we have not tested this recipe using every vegetable out there, I think it is safe to suggest that you can add canned, frozen or fresh vegetables such as those mentioned (corn, green beans, or cabbage). Other vegetables that we think will work well with the flavors in this casserole would include carrots, peas, or peppers such as jalapenos, bell peppers, poblano peppers or diced canned green chilies.
This recipe for Crock-Pot Cowboy Casserole is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
More beef slow cooker recipes you MUST try!
- 6 Quart Crock-Pot Recipes
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Crock-Pot Cowboy Casserole Recipe
- 1 Pound Extra Lean Ground Beef (Browned, Crumbled And Drained)
- 6 Medium Russet Potatoes (Washed And Sliced)
- 16 Ounces Canned Kidney Beans (Undrained (Low Sodium Preferred) )
- 15 Ounces Canned Diced Tomatoes (Undrained)
- 10.5 Ounces Canned Cream Of Mushroom Soup
- 1 Medium Yellow Onion (Peeled And Diced)
- 1 Clove Garlic (Minced)
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Dried Oregano
- ¼ Teaspoon Freshly Ground Black Pepper
- 1 Cup Shredded Cheddar Cheese
- Mix all of the ingredients except the cheese in a 6 quart or larger slow cooker and stir well.
- Cover and cook on HIGH for 4 hours or on LOW for 8 hours.
- Uncover slow cooker and sprinkle shredded cheese over top and recover and let cook an additional 1 hour.
- Eat and enjoy!
- Place all ingredients (except for the cheese) into a 1 gallon size zippered freezer bag OR FoodSaver bag.
- Place bag on flat surface and seal bag closed while pressing out as much excess air as possible OR use your FoodSaver sealing system to vacuum seal the bag closed.
- Label bag with date prepared, name of recipe, ingredients and cooking instructions.
- Lay bag flat in freezer and allow to freeze for several hours. At that point you can stand the bags upright in your freezer if desired.
- Remove freezer meal bag from freezer and place either in refrigerator overnight OR in a clean kitchen sink filled with cool water for several hours just until the freezer meal is partially thawed enough to dump the contents of the bag into the slow cooker.
- Cook according to the recipe directions adding 1 additional hour cooking time (in this case 5 hours on LOW or 9 hours on HIGH from the partially thawed state ).
- Add cheese during the last hour of cooking.
Weight Watchers Points calculated using 96% lean ground beef, Campbell's Healthy Request cream of mushroom soup, and Kraft fat-free shredded cheddar cheese.