Old fashioned slow cooker cowboy casserole with ground beef, Yukon gold potatoes, beans, and fire roasted tomatoes in a creamy-brothy sauce. An easy crockpot dinner recipe with no tater tots!
Why this recipe works
Ground beef, sliced Yukon gold potatoes, kidney beans, and fire roasted tomatoes layer right into the crockpot with a slightly creamy, brothy sauce and cook low and slow all day, that’s the beauty of this slow cooker cowboy casserole. We’re using real sliced potatoes here and not tater tots like so many other cowboy casserole recipes. They cook right in the sauce, turning creamy and soaking up all that savory beef flavor instead of sitting under a crust of frozen potatoes.
I made this many years ago when my kids were still in elementary school. Now I have two grandchildren! I hadn’t made it in years, but wanted to give it an upgrade by adding a couple more ingredients. I ate it for dinner 2 nights in a row and we really enjoyed it. It’s still one of the easiest weeknight dinners you can put together using simple pantry ingredients!
Looking for more ground beef ideas? See our collection of 90 best ground beef recipes here.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
This cowboy casserole is a simple yet hearty meal that’s easy to customize. You can add your favorite herbs or season as you wish.
POTATOES – Yukon gold are my pick because they turn buttery and creamy in the slow cooker and actually hold their shape instead of falling apart. Slice them into 3/4 inch rounds so they cook evenly. Red potatoes will also work here. I wouldn’t use Russets, though. They tend to get overly soft.
GROUND BEEF – 85-90% lean ground beef is best when adding it to a slow cooker. You’ll want to brown it before it goes into the crock, along with onions and garlic. See my post on the right way to brown ground beef for the best flavor!
TOMATOES – I always use fire roasted tomatoes for the additional kick of flavor. If you don’t have or can’t find fire roasted tomatoes, regular canned diced tomatoes work just as well. You can add 1/2 teaspoon of smoked paprika to regular tomatoes, or even use a can of tomato soup instead.
CREAM OF CHICKEN SOUP – You can substitute with cream of mushroom or celery instead if preferred. You do not add water or milk to the cream of chicken soup, just use the condensed soup straight from the can.
BEANS – Drain and rinse your canned beans before adding. Black beans, light red kidney beans, or white beans can be used instead of dark red kidney beans.
ADDITIONS – Feel free to customize this recipe to suit your own tastes! Shredded cheddar cheese on top is always a great addition. A cup or corn or chopped bell peppers adds a nice bit of color as well. For a little heat you can always add some diced jalapenos. I would recommend sauteeing any peppers you add in the skillet with the onion and ground beef before adding to the crock.
How to Make Slow Cooker Cowboy Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat olive oil in skillet over medium-high heat until shimmering. Add garlic and onion and sauté for a minute or so to soften.
- Add ground beef to the skillet and cook until no pink remains. Drain off fat if needed.
- Add cooked ground beef to the crockpot.
- Cut the ends off the potatoes and slice into 3/4-inch rounds. Layer over the ground beef.
TIP – We say to slice the potatoes after browning the ground beef so that the potato slices will not start turning brown. You can slice them ahead of time, just submerge them in a bowl of cold water until ready to use.
- Add the red beans, canned tomatoes, and cream soup.
- Cover and cook on high for 3-4 hours or on low for 5-6 hours.
Frequently Asked Questions & Expert Tips
Cowboy casserole is a hearty, layered ground beef and potato dish rooted in old chuckwagon cooking, built from humble, filling ingredients. There are several versions out there, from tater tot bakes to hash brown casseroles. This is the slow cooker version, made with fresh sliced potatoes, kidney beans, and a savory tomato sauce.
Yes, I recommend it. Browning the beef with the garlic and onion before it goes in builds flavor, helps break up the meat, and keeps the finished casserole from turning greasy.
This recipe is written for the slow cooker, but you can bake it. Layer everything in a greased 9×13 dish, cover with foil, and bake at 350 degrees F until the potatoes are fork-tender, then uncover for the last 10 to 15 minutes. Because the potatoes are cut into thick rounds, check them with a fork rather than going by a set time.
Cut the potatoes into even 3/4-inch rounds so they cook at the same rate, and give them the full cook time. Yukon gold hold their shape and turn creamy in the sauce. If a few are still firm, they just need longer, so cover and keep cooking until a fork slides through easily.
Yes. Sprinkle shredded cheddar over the top during the last 15 to 20 minutes of cooking, or add it when you serve. A layer of sharp cheddar is a favorite finish.
Yes. Cream of mushroom or cream of celery both work in its place and keep that creamy texture. Add the condensed soup straight from the can, with no water or milk mixed in.
Storage and Freezing Information
Store cooled leftovers in an airtight container in the fridge for 3 to 4 days.
To freeze, portion cooled leftovers into freezer-safe containers and freeze for up to 3 months. The sauce can look a little separated after thawing, but it comes back together when reheated. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave with a small splash of water or broth.
To make it ahead, brown and drain the beef up to a day in advance, or keep cooked beef in the freezer so you can layer and go. You can slice the potatoes ahead too. Keep the rounds covered in cold water so they do not brown, then drain them well before layering.
Serving Suggestions
Slow cooker cowboy casserole is a full meal on its own, but if you want a little something on the side a fresh dinner salad, cornbread, or dinner rolls are always good additions!
More Ground Beef Recipes
- John Wayne Casserole
- Southwest Ground Beef Casserole
- Salisbury Steaks
- Beef Stroganoff
- The Best Meatloaf Recipe Ever
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Cowboy Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 Tablespoon olive oil
- 2 teaspoons minced garlic
- 1 cup chopped onion
- 1 ½ pounds ground beef
- ½ teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 3 pounds Yukon gold potatoes sliced into 3/4-inch thick rounds
- 14 ounce can of dark red kidney beans drained and rinsed
- 14 ounce can of fire roasted tomatoes undrained
- 10 ounce can of cream of chicken soup
Things You’ll Need
Before You Begin
- We say to slice the potatoes after browning the ground beef so that the potato slices will not start turning brown. You can slice them ahead of time, just submerge them in a bowl of cold water until ready to use.
- You do not add water or milk to the cream of chicken soup, just use the condensed soup straight from the can.
- Black beans, light red kidney beans, or white beans can be used instead of dark red kidney beans.
- If you don’t have or can’t find fire roasted tomatoes, regular canned diced tomatoes work just as well. You can add 1/2 teaspoon of smoked paprika to regular tomatoes, or even use a can of tomato soup instead.
- You may notice that this dish cooks for less time than some other crockpot dishes. That’s because the meat is already cooked, you just need the potatoes to cook and flavors to mingle. You don’t want to cook it so long that the potatoes begin to fall apart.
Instructions
- Heat olive oil in skillet over medium-high heat until shimmering. Add garlic and onion and sauté for a minute or so to soften.1 Tablespoon olive oil, 2 teaspoons minced garlic, 1 cup chopped onion
- Add ground beef to the skillet along with the seasonings and cook until no pink remains. Drain off fat if needed.1 1/2 pounds ground beef, 1/2 teaspoon garlic salt, 1 teaspoon onion powder, 1 teaspoon chili powder
- Add cooked ground beef to the crockpot.
- Cut the ends off the potatoes and slice into 3/4-inch rounds. Layer over the ground beef.3 pounds Yukon gold potatoes
- Add the red beans, canned tomatoes, and cream soup.14 ounce can of dark red kidney beans, 14 ounce can of fire roasted tomatoes, 10 ounce can of cream of chicken soup
- Cover and cook on high for 3-4 hours or on low for 5-6 hours.
Expert Tips & FAQs
- Store cooled leftovers in an airtight container in the fridge for 3 to 4 days.
- To freeze, portion cooled leftovers into freezer-safe containers and freeze for up to 3 months. The creamy sauce can look a little separated after thawing, but it comes back together when reheated. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave with a small splash of water or broth.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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barb says
Looks good and ready to try it, but why do you cook it on low for less time (3-4 hours) than on high? (5-6 hours)? Should it be the other way around ?
Amanda Davis says
Oh my gosh Barb, thank you! I’ve corrected that in the post and recipe card. Proves we aren’t AI I guess 😆
Lisa H. says
I am going to make this and on the recipe it says to add the soup or the tomatoes. Is it both or just one or the other?
Amanda Davis says
Thanks so much for ponting that out. It should be 1 can tomatoes mixed with 2 tablespoons flour OR 1 can tomato soup. I will correct the recipe right now :)
Natalie says
Great recipe! Simple to make and my kids love it!!!
Amanda Formaro says
I’m so glad! Thanks for sharing, Natalie :)
Anne says
is it possible to bake this.At what temp & time Thanks Anne
Amanda Formaro says
I havent baked it before but I’m sure you could. I would say 350, but not positive on the time. I would start with 20-25 minutes, checking on the potatoes after that. Then go up from there if need be.
MaryKate Dempsey says
Cowboy (girl) casserole was great. I used golden potatoes and red beans, smaller and a little different flavor. Coleslaw is a favorite side for bean dishes. Lotsa cheddar on top ! My friend started it and had no red or kidney beams, so she used black beans and saved me a bite. It was great but the darker the bean the more ‘gassy’ it is. Loved it and will do it again. This is what I save as a base recipe that can be spiced up or tweaked as in some smoked sausage or tender chopped chuck.
Amanda Formaro says
I love black beans and think that’s a great substitution!
Laura says
All just gone in the slow cooker. Had to try and work out the equivalent measurements over here (UK) though.
Hope I’ve worked it out ok and my fussy hubby and 2 girls enjoy it!
Can’t wait!
Amanda Formaro says
Hope you enjoyed it Laura!
Doris Bartlett says
Going to do this next week will let you know how it went
Amanda Formaro says
Thanks Doris, hope you like it!
Linda Applebee says
Where I am in WI we do have blizzards that make it so I can’t shop very often so I try to buy a lot so the groceries last till I can shop again.
Last Winter was a bad one that some lost power but I did not. My aunt was here and said the pantry is almost bare so what do we eat today?
I got a quart of cream style corn as my recipe usually take 3 normal size cans and I also got the three or 4 pork chops from the freezer and the bottle of ketchup and an onion peeled and chopped and also did a bell pepper and added a can of diced tomatoes and added some cans of water and also tore up 5 slices of white bread and made a casserole. for supper I made a pot of soup that made 7 coffee mugs of soup.
I browned a pound of ground round or ground chuck and added a nice sized chopped onion and a big c an of tomato sauce and also a can of diced tomatoes and 2 cans of water and then added a can of carrots and a can of French beans and a can of veg-all and cooked that all done for supper. I would have put more veggies but that was all my soup pot would hold for breakfast I got out my pancake mix that I did myself and made it up and added a cup of my home grown frozen blueberries and also used 8 eggs to boil we each had blueberry pancakes and 2 boiled eggs each and then I got the brats and slapped out sausage and beef patties and got the brats and hotdogs out to that and got those cooked on the grill and then boiled a pot of potatoes and also boiled 8 eggs so we each had 2 with our pancakes then I chopped the onion and sweet or dill pickles for the potato salad and added the mayo and the yellow mustard and some salt and pepper to taste and drained the potatoes and poured them I za big bowl and added in the goop I made for the potato salad and then drained and dropped the boiled eggs in the pan of clod water so the shells cracked and then let them cool so I could peel and cut up and mix in the potato salad so it would be cold for our lunch then fired up the grill to cook the brats dogs and burgers and I also made drinks for us blueberry smoothies for lunch and carrot juice to drink also and had a pot of coffee too. and I also made cranberry muffins for a snack with our coffee. My aunt and Uncle that were here visiting did not know that I can cook bake and grill out.
Amanda Formaro says
Thanks for sharing that Linda! It’s always nice when friends find out what you can really do :)
monica says
Have you tried it with bbq sauce instead of the tomatoes??….was just wondering how that would taste….
Amanda Formaro says
I haven’t tried it that way Monica. If you do try it, would love to hear about the results!
bailey way says
I used 1 qt jar of homemade tomatoes instead of can tomatoes and I added 1 tbs fresh garlic. Topped with hot sauce and sprinkled with shredded sharp cheddar cheese, some kind of good. Thanks for the recipe
Amanda Formaro says
Ooo sounds good, thanks for sharing that Bailey, so glad you liked it!
Merrilly says
This recipe sounds great! I love using my crockpot, even in summer as the house doesn’t heat up. Will try it later this week right after my husband has a colonoscopy and can eat again. He’ll love it, I’m sure.
Amanda Formaro says
Hope you enjoy it Merrilly!
Peggy says
Is sounds just like a casserole that I make. It is even better the second day.