Description
This Crock-Pot Cowboy Casserole recipe is a hearty and flavorful dish that is perfect for a comforting family meal. Layers of ground beef, potatoes, beans, and tomatoes are slow-cooked to perfection, then topped with melted cheese for a satisfying dinner.
Ingredients
Units
Scale
Ground Beef:
- 1 pound extra lean ground beef, browned, crumbled, and drained
Potatoes:
- 6 medium Russet potatoes, washed and sliced
Kidney Beans:
- 16 ounces canned kidney beans, undrained (low sodium preferred)
Diced Tomatoes:
- 15 ounces canned diced tomatoes, undrained
Cream of Mushroom Soup:
- 10.5 ounces canned cream of mushroom soup
Onion and Seasonings:
- 1 medium yellow onion, peeled and diced
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
Cheese:
- 1 cup shredded cheddar cheese
Instructions
- Mix Ingredients: Combine all ingredients except the cheese in a 6-quart or larger slow cooker and stir well.
- Cook: Cover and cook on HIGH for 4 hours or on LOW for 8 hours.
- Add Cheese: Uncover slow cooker, sprinkle shredded cheese over the top, recover, and cook for an additional 1 hour.
- Serve: Enjoy your delicious Cowboy Casserole!
Notes
- For freezer meal prep, follow specific instructions for freezing and cooking from frozen.
- Weight Watchers Points calculated with specific lean ground beef, low-sodium soup, and fat-free cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 55mg
