Slow Cooker Cowboy Casserole

 Slow Cooker Cowboy Casserole

Servings: 6–8

Prep Time: 20 minutes

Cook Time: 5–6 hours on low or 3–4 hours on high

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Ingredients:

1 ½ lbs ground beef

1 medium yellow onion, diced

3 cloves garlic, minced

4 medium russet potatoes, peeled and sliced thin

1 can (15 oz) corn, drained

1 can (15 oz) kidney or pinto beans, drained and rinsed

1 can (10.5 oz) cream of mushroom or cream of celery soup (mushroom-free option for your allergy)

½ cup sour cream

1 cup shredded cheddar cheese (plus extra for topping)

1 tsp salt

½ tsp black pepper

1 tsp smoked paprika (optional)

½ tsp dried thyme

¼ cup milk (to thin sauce if needed)

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Instructions:

1. Brown the beef:

In a large skillet over medium heat, cook ground beef with diced onion until browned. Drain any excess fat. Add minced garlic and cook another minute.

2. Mix the sauce:

In a bowl, combine cream soup, sour cream, 1 cup shredded cheese, milk (if using), and all seasonings. Stir well.

3. Assemble the casserole:

Layer half the sliced potatoes in the bottom of the slow cooker. Add half the beef mixture, half the beans, half the corn, and half the sauce. Repeat layers.

4. Cook:

Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until potatoes are tender.

5. Finish with cheese:

Sprinkle extra cheese over the top, cover, and let melt for 10–15 minutes before serving.

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Pro Tips:

Want extra richness? Stir in a handful of cooked bacon bits.

Make it ahead: Assemble it the night before and refrigerate, then start the slow cooker in the morning.

No cream soup? Use a homemade white sauce thickened with flour and broth.

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Serving Suggestion:

Serve with a side of cornbread, a green salad, or just on its own — it's a complete meal in a bowl!