Crockpot Cowboy Casserole
Thin potatoes on the bottom, seasoned ground beef, corn, and a creamy sauce, with cheddar melted on at the end.
Crockpot Cowboy Casserole
Course: Main CourseDifficulty: Easy6
servings20
minutes6
hoursThin potatoes on the bottom, seasoned ground beef, corn, and a creamy sauce, with cheddar melted on at the end.
Ingredients
1 lb ground beef
1 small onion, diced
1½ lb russet or baby red potatoes, sliced ⅛ inch thin
1 cup frozen corn
1 can (10.5 oz) condensed cream of chicken soup
½ cup sour cream
1 tsp garlic powder
1 tsp smoked paprika
salt and pepper
1½ cups shredded cheddar
Cooking spray for the insert
Salt and black pepper to taste
Chopped fresh parsley to finish
Pickled red onions to serve
Directions
- Gather and measure everything before you start, so nothing waits on the counter.
- Spray the crock pot insert.
- Brown the beef with the onion in a skillet and drain the fat.
- Lay the potato slices over the bottom in overlapping layers and season them.
- Spread the beef and corn over the potatoes.
- Stir the soup, sour cream, and spices together and spread over the top. Do not stir.
- Cook 6–7 hours on LOW or 3–4 hours on HIGH, until a knife slides through the potatoes.
- Scatter the cheddar on top, cover, and let it melt 5–10 minutes.
- Test a potato slice with a knife; if it resists, give it another 30 minutes on HIGH with the lid closed.
- Let the casserole rest 10 minutes with the lid off so the layers set.
- Scoop with a wide spoon straight down to the bottom, so each serving has every layer.
- Cool leftovers within 2 hours and refrigerate in shallow containers for up to 4 days.
Notes
- Thick potato slices stay hard. Use a mandoline or a sharp knife and keep them at ⅛ inch.
Why slice the potatoes thin
Thick potato slices stay hard in the pot. At about 1/8 inch they soften under the creamy sauce and form a base.
A mandoline gives even slices fast, and even slices cook at the same rate.
Cowboy Casserole: swaps and one no
Ground turkey or sausage can replace beef. Frozen hash browns are a shortcut, but the texture is different. Do not skip the spray, because starchy potatoes stick.
Use the knife test to check that the slices are tender.
Serving and storing
Pickled red onions cut the richness. A green vegetable on the side rounds it out. Cool leftovers quickly, and reheat in the oven or microwave.
A mistake to avoid
Using thick slices or rushing the test. A slice that resists the knife needs another 30 minutes on HIGH with the lid closed. Keep the lid shut while it cooks, and add the cheddar only at the end.
Use a wide spoon and scoop to the bottom so every plate gets potatoes, beef and cheese. The slices should hold together, not fall apart.
Crockpot Cowboy Casserole at a glance
- Prep time: 20 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 14, led by ground beef, onion, russet or baby red potatoes, frozen corn
Tips for Crockpot Cowboy Casserole
Thick potato slices stay hard. Use a mandoline or a sharp knife and keep them at ⅛ inch.
Crockpot Cowboy Casserole FAQ
How long does Crockpot Cowboy Casserole take?
Crockpot Cowboy Casserole takes 6 hours of cooking after 20 minutes of prep.
How many people does Crockpot Cowboy Casserole serve?
This recipe makes 6 servings.
What do I need to make Crockpot Cowboy Casserole?
14 ingredients, led by ground beef, onion, russet or baby red potatoes, frozen corn. Amounts are in the recipe card above.
Part of: 10 Crockpot Casserole Recipes for Dinner
