Crockpot Cowboy Casserole
Cowboy Crockpot Casserole is a filling meal that practically cooks itself. It’s full of beef, potatoes, veggies, and a cheesy sauce.
Servings: 8 people
Calories: 613kcal
Cost: $28.83
Equipment
- cutting board
- Sharp Knife
- slow cooker
- Measuring cups & spoons
- mixing spoon
- whisk
Ingredients
- 3 large Russet potatoes peeled and ¼ inch sliced
- 2 14.5 oz cans string beans drained
- 2 cups frozen corn
- 2 lbs ground beef
- 1 medium onion diced
- 1 Tablespoon olive oil
- 2 cups Cheddar cheese grated
- 26 oz can cream of mushroom soup
- ½ cup milk
- 2 teaspoons Lawry's seasoning
- Salt and pepper to taste
GARNISHES:
- Chopped parsley
Instructions
- In a large skillet on medium-high heat, add the olive oil and cook the onions until they are translucent.
- Add in the ground beef and cook until browned.
- Drain off the fat.
- In a medium-sized mixing bowl, whisk the mushroom soup, milk, and seasoning.
- Add the ground beef mixture, string beans, corn, and potatoes to the crockpot, mixing until well combined.
- Pour the sauce and 1 ½ cups of the cheese over the mixture and mix until combined.
- Sprinkle the remaining cheese over the top of the mixture and set the crockpot to high for 3-4 hours or until potatoes are fork tender.
- Serve and enjoy!
Notes
Storage Tips
SERVE: Serve this hearty casserole with a simple green salad. STORE: Keep the leftovers in an airtight container in a fridge for up to four days. FREEZE: Place the leftovers in an airtight container in the freezer for up to three months.Nutrition
Serving: 1.5cups | Calories: 613kcal | Carbohydrates: 36g | Protein: 35g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 931mg | Potassium: 1083mg | Fiber: 5g | Sugar: 4g | Vitamin A: 736IU | Vitamin C: 27mg | Calcium: 298mg | Iron: 5mg