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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Crock-Pot Entree Recipes / Crock-Pot Cowboy Casserole + Video

Crock-Pot Cowboy Casserole + Video

Written by: Crock-Pot Ladies 154 Comments

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Crock-Pot Cowboy Casserole
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Crock-Pot Cowboy Casserole
Crock-Pot Cowboy Casserole
Crock-Pot Cowboy Casserole

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!

Crock-Pot Cowboy Casserole

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
  • Knife
  • Cutting Board
  • Measuring Spoons

Crock-Pot Cowboy Casserole

Frequently Asked Questions

Can I use other types of beans in this recipe?

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.

Can I use cooked potatoes in this recipe?

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.

Can I add other vegetables to this cowboy casserole?

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.


Crock-Pot Cowboy Casserole

Special Diets

High Fiber | Low Fat | Low Sugar

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


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Crock-Pot Cowboy Casserole

Crock-Pot Cowboy Casserole Recipe

Heidi Kennedy
This hearty Cowboy Casserole features ground beef, beans and potatoes for a stick to your ribs frugal meal that is perfect for feeding your hungry crew.
3.84 from 2579 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 5 hrs
Total Time 5 hrs 30 mins
Course Entrée, Freezer Meals
Cuisine American
Servings 8 People
Calories 345 kcal

Ingredients

  • 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

Instructions

  • 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!

Notes

Freezer Meal Instructions:
  1. Place all ingredients (except for the cheese) into a 1 gallon size zippered freezer bag OR FoodSaver bag.
  2. 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.
  3. Label bag with date prepared, name of recipe, ingredients and cooking instructions.
  4. 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.
To Cook Freezer Meal:
  • 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.

Nutrition

Calories: 345kcal | Carbohydrates: 46g | Protein: 29g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 41mg | Sodium: 1044mg | Potassium: 921mg | Fiber: 5g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 52mg | Calcium: 330mg | Iron: 4.1mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Cowboy Casserole
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Filed Under: 10 Ingredients Or Less Crock-Pot Recipes, 6 Quart Crock-Pot Recipes, 6.5 Quart Crock-Pot Recipes, 7 Quart Crock-Pot Recipes, Crock-Pot Entree Recipes, Crock-Pot Freezer Meal Recipes, Crock-Pot Recipe Videos, Fall Crock-Pot Recipes, Readers' Favorite Recipes, Spring Crock-Pot Recipes, Summer Crock-Pot Recipes, Winter Crock-Pot Recipes Tagged With: Beans, Beef, Beef CP Recipes, Black Pepper, Casserole, Cheddar Cheese, Comfort Food, Cream of Mushroom Soup, Diced Tomatoes, Dried Oregano, Frugal, Garlic, Ground Beef, Ground Beef CP Recipes, Ground Hamburger, Hamburger, High Fiber, High Fiber CP Recipes, Kid Friendly, Kid Friendly CP Recipes, Kidney Beans, Low Fat, Low Fat CP Recipes, Low Sugar, Low Sugar CP Recipes, Onion, Oregano, Pepper, Potatoes, Salt, Tomatoes, WW, WW CP Recipe

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Comments

  1. Kris says

    January 22, 2013 at 8:41 AM

    This looks delish! I’m excited to try it!

    Reply
    • larry says

      January 13, 2017 at 7:58 AM

      I went to print the recipe and it started printing 40+ pages of bs comments!!!!!!!! what a crock, no pun intended!!

      Reply
      • Lady Heidi says

        January 13, 2017 at 8:09 PM

        Oh no Larry, that should NOT have happened at all if you clicked the Print Recipe button. That is the little printer icon right next to the title in the actual recipe box.

        I just printed this recipe off to test it when I saw your comment Larry and it did not print 40+ pages of comments or other “bs”. Just the recipe.

        https://crockpotladies.com/recipe/crockpot-cowboy-casserole/print/

        Reply
  2. Lady Heidi says

    January 22, 2013 at 8:43 AM

    Awesome Kris, let us know how you like it!

    Reply
  3. Cheryl says

    January 23, 2013 at 1:48 PM

    I had all the stuff to make it and a pound of ground beef defrosting for dinner (plan was hamburgers) so it is bubbling in the crock pot as we speak. Can’t wait to taste it!

    Reply
    • Lady Heidi says

      January 23, 2013 at 3:03 PM

      That is awesome Cheryl. Come on back and let us know how it turned out for you!

      Reply
      • Cheryl says

        January 23, 2013 at 8:40 PM

        This recipe was definitely a win! My husband said “wow the house smells good!” when he came home from work, and then nommed down a big bowl of the casserole. We’ve got enough for leftovers tomorrow night. I’m thinking about putting it over rice or mixing rice in with it to extend it a bit more tomorrow night.

        Reply
        • Lady Heidi says

          January 23, 2013 at 9:05 PM

          I am so glad you and your husband enjoyed this recipe. It is really quite versatile I think. When I was making it I was thinking you could definitely add some other things to it. I was thinking about adding some veggies (carrots or corn perhaps?) to it. But serving it over rice would be good too I bet!

          Reply
  4. Cheryl says

    January 24, 2013 at 8:01 PM

    I didn’t end up adding rice, just heated it up (I added a little chicken broth to thin it out) and served it with corn muffins. Still super yummy. Corn sounds good…

    Reply
  5. Melanie says

    February 4, 2013 at 6:32 PM

    If i wanted to cook it on low what would the cook time be and would that effect the recipe ?

    Thanks Melanie

    Reply
    • Lady Heidi says

      February 5, 2013 at 9:20 PM

      Hi Melanie you can cook this about 8 hours on low and it will be just fine. In fact let me go and adjust the recipe.

      Reply
      • Laura Harrison says

        July 15, 2019 at 1:15 PM

        Hi I am making this today. Super easy but I think 8 hours on low and then ANOTHER hour just to melt the cheese is overkill…. especially since the ground meat is already cooked…. why do you want it cooking for 9 hours on low? It just seems super long.

        Reply
        • Crock-Pot Ladies says

          July 21, 2019 at 8:27 AM

          Hi Laura, the cooking time is to cook the potatoes more than anything. You can cook this a shorter amount of time as long as your potatoes are cooked. I created this recipe to be a longer cooking recipe for those days when I am not at home and I can just let my slow cooker do the work.

          Reply
  6. Amy @ Fig Milkshakes says

    February 8, 2013 at 7:47 AM

    Hi! I hope this isn’t a dumb question, I’m new to my crock pot… Do you brown the ground beef first in the skillet before you put it in the crock pot? Thanks!

    Reply
    • Lady Heidi says

      February 9, 2013 at 6:32 PM

      Hi Amy,

      No such thing as a dumb question. Most recipes for the crock-pot that call for ground beef/hamburger you cook the hamburger in a skillet, drain and I like to rinse the meat off in a strainer with hot tap water. This removes the extra fat. The only recipes I can think that don’t call for pre-cooking the ground beef are meatloaf.

      Reply
      • Sandy Sipher says

        August 9, 2020 at 5:14 AM

        Rinsing the cooked ground beef, while removing some fat will also wash away water soluble vitamins. Draining and patting dry with paper towels will increase the nutritional value of the recipe.

        Reply
        • Crock-Pot Ladies says

          August 10, 2020 at 2:52 PM

          Good to know Sandy. To be honest I have always just rinsed my ground beef. It’s something my mother did and taught me.

          Reply
  7. Mallory says

    February 8, 2013 at 11:21 AM

    Hi! I was wondering if I drain or rinse the kidney beans? Thanks!!

    Reply
    • Lady Heidi says

      February 9, 2013 at 6:30 PM

      Hi Mallory,

      Great question! I have updated the recipe. You just put the whole can of kidney beans in with the juices from the can.

      Reply
      • Amber says

        April 3, 2022 at 7:30 AM

        Thank you for the recipe! Looks delicious. I’m printing this out. Can I use pinto or black beans instead? Not a fan of kidney beans

        Reply
        • Crock-Pot Ladies says

          April 3, 2022 at 11:51 AM

          Hi Amber, thanks for your question. Feel free to use any sort of beans that you prefer. Pinto or black beans would be fantastic in this recipe I think!

          Reply
  8. Lau says

    February 9, 2013 at 6:52 PM

    How old are the children that like this. The 10 year old would not try it and the 31/2 year old did not like it.

    Reply
    • Lady Heidi says

      February 11, 2013 at 8:47 AM

      Hi Lau, my children are 15, 9 and I have 8 year old twins and they all really liked this recipe. Of course each child is different I guess. I am sorry your kids did not enjoy this recipe.

      Reply
    • Melanie says

      February 11, 2013 at 8:53 AM

      My almost 4 year old son loves this. Every kid us different I guess.

      Reply
      • Lady Heidi says

        February 11, 2013 at 9:32 AM

        You are right Melanie, each kid is different. But I am happy that your 4 year old son loved this recipe!

        Reply
        • Laur says

          February 11, 2013 at 11:26 AM

          My husband and I liked it. I just could not get the kids to like it or taste it. They are all different.

          Reply
  9. Rachael says

    February 16, 2013 at 3:19 PM

    Is it supposed to be so liquidy?? Should i add something to thickem it up?

    Reply
    • Lady Heidi says

      February 16, 2013 at 8:22 PM

      Hi Rachael, I am sorry your casserole turned our liquidy. I am not sure why it would be on the runny side, it should not be. Did you follow the recipe exactly or add anything extra? The only liquid in the recipe is the cream of mushroom soup and the juice from the canned tomatoes. You might be able to thicken it up with a little flour slurry (a couple of tablespoons flour mixed with a couple tablespoons of water mixed well till there is no lumps and then pour into your dish stir well and cook a while till it thickens up.

      Reply
    • john cross says

      November 15, 2013 at 9:09 PM

      Aye Rachael, its funny over multiple of years, I have heard many [Lassies]? degrade crock pot cooking. Their biggest complaint is – that it always had too much liquid. Being only “just a man” I tend to look @ cooking/methods in a mechanical way!! As all meats & vegetables consist of around 80% moisture/water & the crock pot is a slow cooking method, then the moisture/liquid from ALL scources has time to appear! If trying a new dish then to be fair to all, be prepared to cook it slow/longer time [lowest setting. This will not only give the contents time to exude most of their juices [moisture] but flavours as well. Also too it will give you time to have the “odd peek” & [if required you add YOUR favourite choice to keep moist >> gravy/sauce/soup/wine or simple water. As I said in another article, it pays to keep some “real gravy/stock/soup or other in fridge or pantry so that one can add to your crock pot or any other dish. To avoid “burning”/crusting/difficult cleaning, avoid ADDING later – powder type gravies – real meaty types OK, best all rounder ‘vege’ or fruity stock/juices.
      NOTE – some people complain that they “did not like a dish”, to be fair – – EVERYONE should know their taste preference or zone. Examples would be – ‘love salt or hate salt’ – like hot dish [chili/curry] or normal dish – – USE the recipe THEN decide if a touch, or part, or ALL of your preferred taste should be added to it >> as long as it does not clash >> a wrong colour/ a runny mess/ too chewy/ to crusty/ too hot/ not to your taste – – – no ones fault but your OWN!!!?? Be mindful >> it could be your pot, it could be your cooker, it could be the meat or veg’., quality, or your timing to blame!?? Also >> THE SIZE OF THE DIFFERANT CUTS OF MEAT/VEGETABLES, OR VARIETY OF VEGETABLES or simply where you cook – outside or inside > colder/warmer therefore medium heat instead of low & so on????

      Reply
      • Jeannie Carle says

        April 8, 2018 at 6:32 PM

        Well stated! I thought all those things – too much typing LOL Thank you!

        Reply
  10. Brenda Dean says

    February 19, 2013 at 6:40 PM

    Can you give the nutritional value of this dish?

    Reply
    • Lady Heidi says

      February 19, 2013 at 7:52 PM

      Hi Brenda, Sorry I don’t have the nutritional value for this recipe. But there are several calculators available online. One I have personally used before can be found here: http://recipes.sparkpeople.com/recipe-calculator.asp

      Reply
  11. Kate says

    February 20, 2013 at 6:41 AM

    Hi I put everything in the crockpot like I was supposed to but it seems very thick should I add some chicken or vegetable broth to it? I’m nervous it might burn to the crockpot if I don’t add some kind of liquid to it. Thanks.

    Reply
    • Lady Heidi says

      February 20, 2013 at 9:34 AM

      It should be just fine as is without adding any additional liquids. My casserole did not burn to the crockpot at all.

      Reply
  12. Brit says

    March 1, 2013 at 5:55 PM

    I absolutely hate cream of mushroom soup… could I substitute cream of potato soup or would that be too much potato? What would you substitute it with?

    Reply
    • Lady Heidi says

      March 1, 2013 at 9:58 PM

      Hi Brit, I am sure it would be just great with cream of potato soup. Actually that sounds pretty tasty. Let us know how it turns out for you!

      Reply
  13. Elisa Dodge says

    March 10, 2013 at 12:16 PM

    I was not at all impressed with this recipe. It was very runny, rather tasteless, and the cheese separated after cooking for an hour. I followed the recipe exactly.

    Reply
    • Lady Heidi says

      March 11, 2013 at 8:32 AM

      Hi Elisa, Sorry this recipe was not to your liking.

      Reply
    • Barbara says

      August 30, 2013 at 6:29 AM

      We too found this to be rather tasteless. We ate a little the night I made it, but threw out the rest.

      Reply
  14. janet says

    April 19, 2013 at 3:17 PM

    do i have to make the soup according to directions by adding the milk to it or just the contents of the can?

    Reply
    • Lady Heidi says

      April 19, 2013 at 5:38 PM

      Hi Janet, you just use the soup right from the can without adding the milk. – Hope that helps!

      Reply
  15. janet says

    April 20, 2013 at 2:53 AM

    Thank you Lady Heidi:)

    Reply
  16. Anneka says

    May 5, 2013 at 7:02 PM

    Really enjoyed this meal! My husband said it tastes like a baked potato. My kids, ages 5 and 1, both enjoyed it as well. Cooked on high for 3 hours and it was done, so I turned it down to low until we were ready to eat. Will try on low next time. Also added the cheese the last few minutes instead of for an hour. Thanks for sharing this! Perfect for a stormy Wyoming evening 🙂

    Reply
  17. Rachelle says

    June 17, 2013 at 8:14 AM

    My husband and I LOVED this! We’ll definitely make it again- it was flavorful and super easy.

    I followed your directions exactly as written, cooking on low. I was worried at first with the number of potatoes used, but they came out tender and perfectly cooked through and didn’t overwhelm the other ingredients.

    Thanks so much for sharing!

    Reply
    • Lady Heidi says

      June 17, 2013 at 9:19 AM

      So glad you and your husband enjoyed this recipe!

      Reply
  18. Cheryl says

    July 18, 2013 at 9:48 AM

    Made this for my family and they loved it! The only thing I changed was the addition of carrots and celery. Just seemed like it needed some veggies. No problems with it being dry.

    Reply
    • Lady Heidi says

      July 18, 2013 at 11:18 PM

      Those sound like yummy additions Cheryl!

      Reply
  19. Katie says

    August 18, 2013 at 6:38 PM

    Has anyone tried this with chili diced tomatoes instead of plain? I always think of chili flavors with kidney beans, I am just unsure of how it will taste with the cream of mush soup.

    Reply
    • Lady Heidi says

      August 19, 2013 at 1:56 AM

      I have not tried it. But I am thinking it would be great. If you give it a try Katie let us know!

      Reply
    • Jeannie Carle says

      April 8, 2018 at 6:35 PM

      I combine the mushroom soup and rotel tomatoes in MANY things – jambalaya for one, and this recipe for another. It’s GREAT. 🙂

      Reply
  20. Jennifer says

    August 20, 2013 at 3:03 PM

    Hi Heidi,
    Have a question…..I am having 9 people over for a family dinner and would like to try this recipe. Can you tell me if I wanted to double the recipe would I just multiple all ingredients by 2? If so, would this change the length of cooking time? Thanks for the help and the recipes!

    Reply
    • Lady Heidi says

      August 21, 2013 at 2:34 AM

      Since I have not actually doubled this recipe I am not 100% sure. But I am going to give it my best guess. You should be able to double this recipe and be just fine. The recipe already serve 6-8 depending on how big of portions you are serving. So doubling the recipe may yield you a lot of Cowboy Casserole! I would adjust the cooking time by 2 hours on low and 1 hour on high if I was doubling the recipe and see where you are. The only thing you are really cooking here is the potatoes. Let us know how it goes for you Jennifer!

      Reply
      • Jennifer says

        August 21, 2013 at 5:14 PM

        Thank you Heidi, I sure will!

        Reply
      • Rosa says

        December 15, 2015 at 9:57 AM

        I can not eat mushroom do I have to put soup in or can I just make it without thank you for your help this sounds yummy

        Reply
        • Lady Heidi says

          December 16, 2015 at 1:18 PM

          You will need to use some other cream of type soup. Cream of chicken or cream of celery soup would work just fine too if you cannot do the cream of mushroom soup.

          Reply
  21. Cheryl says

    August 31, 2013 at 6:24 PM

    Mine came out runny, too, but still super TASTY! We ate it with cornbread like stew. 🙂

    Reply
  22. johnna says

    October 6, 2013 at 11:03 AM

    Recipe states juices from kidney beans and diced tomatoes. commeby stated just from soup and diced tomatoes. which way to go.

    Reply
    • Lady Heidi says

      October 6, 2013 at 4:24 PM

      All the juices from the beans & tomatoes.

      Reply
  23. connie says

    October 9, 2013 at 7:59 PM

    This looks yummy. I’m going to give it a try. I will be substituting the cream of mushroom soup though because my husband is allergic to mushrooms. I think I’ll try cream of chicken or cheddar cheese soup. I’ll let you know how that works.

    Reply
    • Lady Heidi says

      October 10, 2013 at 7:04 AM

      I think cream of cheddar cheese soup would be fabulous! Let us know how it turns out for you Connie!

      Reply
  24. sarilea samdlin says

    October 11, 2013 at 11:44 AM

    What can I sub for the tomato paste?

    Reply
  25. Carolyn says

    October 25, 2013 at 8:19 AM

    I don’t like mushroom soup or oregano, so. I used Alfredo sauce, drained the beans, and top crusted with corn chips. Lovely dish. Smells and tastes wonderful!

    Reply
  26. Tracy says

    November 5, 2013 at 12:55 PM

    I’m allergic to tomatoes. Can I just leave them out or do I need to substitute something? I didn’t know if the juices from it helped with anything

    Reply
    • Lady Katie says

      November 6, 2013 at 8:00 AM

      Just leave them out.

      Reply
  27. Robyn Dillon says

    November 6, 2013 at 5:22 PM

    I have this simmering in the crockpot now. I accidentally bought cream of celery instead of creak of mushroom and I also added cheddar cheese soupand a chopped pepper. We’ll see how it is! Smells good anyway

    Reply
  28. des says

    January 2, 2014 at 5:21 PM

    Can I cook this on the stove top instead?

    Reply
    • Lady Heidi says

      January 6, 2014 at 8:12 AM

      I don’t see why not.

      Reply
  29. Liz says

    January 7, 2014 at 5:08 PM

    I made this yesterday and we had the leftovers tonight. It was great! I made a few changes…1/2 cup onion and 1/2 cup bell pepper, diced jalapeño, and cream of potato instead of cream of mushroom. I also seasoned the meat really well as I was browning it with salt, pepper, and garlic powder.

    Reply
  30. Stacey says

    January 18, 2014 at 11:17 AM

    Thank you, Liz, for taking the initiative and READING a recipe and adjusting it to your families KNOWN preferences and not blaming the recipe for being a “failure”. For my family, I added Ro*tel tomatoes, black beans (drained and rinsed) and southwestern corn (with onions and peppers). Recipes are not set in stone, have fun with them.

    Reply
  31. Megan says

    January 22, 2014 at 1:48 PM

    I did have a little trouble with this recipe. The potatoes just didn’t want to cook. So I think next time (and yes, there will be a next time!) I will reduce the recipe by one or two potatoes and maybe blanch them before adding them to the slow cooker. That being said, it was really tasty. I never add the extra salt (as I am watching my blood pressure) and added some red chili’s. We like it spicy here! The seasoning was great and it was good with and without cheese. Yum!

    Reply
  32. Adriana says

    January 27, 2014 at 6:51 PM

    Made this for dinner, it was a big hit! Thanks for the recipe.

    Reply
  33. Mary says

    January 28, 2014 at 11:00 AM

    How thin do you slice the potatoes?

    Reply
    • Lady Heidi says

      January 29, 2014 at 11:49 AM

      Hi Mary, you slice the potatoes about 1/4 inch thick.

      Reply
  34. Crystal says

    January 31, 2014 at 12:05 PM

    I am testing this out today I did not have the beans or cream of mushroom so I am making a change or two… no beans, cream of broccoli rather than cream of mushroom and baby potatoes quartered rather than full potatoes cut into 1/4 inch. This looks amazing already I cannot wait for it to be done!

    Reply
  35. Dan says

    March 11, 2014 at 10:55 AM

    I do a lot of the cooking at home. I am normally on lay off status during the winter. I enjoy cooking, and enjoy comfort foods. I like to add my own little dash to things I cook. Normally this would be a healthy splash of red wine, extra garlic, and a hand ground or two hot pepper that I grow and dry myself every year. Looking forward to dinner tonight, as I do every night. LOL

    Reply
    • Lady Heidi says

      March 11, 2014 at 11:41 AM

      Hi Dan, I love your enthusiasm for cooking. Your suggested additions sound great and would take this recipe from “Cowboy Simple” to “Dude Ranch Perfect” I am sure! Be sure to come on back and let us know how it turned out!

      Reply
      • Dan says

        March 14, 2014 at 4:31 PM

        The addition of wine, garlic, and spicy pepper was a very nice mix. I would highly recommend everyone who makes this to add these. Thanks for the recipe.

        Reply
  36. Karen Crockpot says

    March 15, 2014 at 3:01 AM

    Wow, so happy to see a slow cooking blog like yours. Like your recipes so much. Would try them out and share to my friends. Talk to you next time.

    Reply
  37. Shannon says

    March 31, 2014 at 11:59 AM

    I made this yesterday and it was delicious! I did the following substitutions: extra lean ground turkey instead of beef, organic salt-free black beans rather than kidney beans, and 4 white sweet potatoes rather than potatoes. I omitted the cheese since I’m dairy-free. So easy to make, I’ll definitely be throwing this recipe into rotations!

    Reply
    • Lady Heidi says

      March 31, 2014 at 12:30 PM

      That sounds really good Shannon!

      Reply
  38. Mr T says

    May 9, 2014 at 5:38 PM

    Uhhhhh….HOW MUCH CHICKEN??!!!!!!!

    Reply