Slow Cooker Cowboy Casserole
Add Preferred SourceCowboy Casserole is the ultimate comfort food for busy families; it’s hearty, cheesy, and absolutely delicious. This slow cooker version is a dump-and-go dream that requires minimal effort for maximum satisfaction. It’s perfect for weeknights when you need something filling that practically makes itself.
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I make this cowboy casserole at least twice a month because it’s the definition of easy comfort food. My kids go absolutely crazy for it, and I love that I can brown the beef in the morning, dump everything in the slow cooker, and forget about it until dinner time.
Grab a bag of frozen tater tots and keep them on hand for easy dinners like this one. The tater tots on top get wonderfully soft and absorb all the flavors from the creamy, cheesy mixture underneath. If you want them extra crispy, a quick trip under the broiler (if your slow cooker insert is oven-safe) does the trick. It’s the kind of dinner that makes everyone happy without making me stressed.
Ingredients
- Ground beef – I cook with 80/20 ground beef for the best flavor and value.
- Frozen corn niblets – You can also use a drained 15-ounce can.
- Condensed cream of mushroom soup – Or cream of chicken soup.
- Sour cream – Use full fat sour cream so the sauce doesn’t curdle.
- Shredded cheddar cheese – I love the flavor of sharp cheddar but any kind will work.
- Diced onion – Use yellow or white cooking onions for the best flavor.
- Garlic powder
- Salt and pepper to taste
- Frozen tater tots
How To Make Cowboy Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Before you start, brown the ground beef in a skillet over medium heat, breaking it up with a spoon as it cooks. Once it’s fully cooked and no longer pink, drain any excess grease and set it aside to cool slightly.
Spray the inside of a 6-quart slow cooker insert with nonstick cooking spray to prevent sticking. Add the browned ground beef, drained corn, cream of mushroom or cream of chicken soup, sour cream, shredded cheddar cheese, diced onion, garlic powder, salt, and pepper. Use a large spoon to stir everything together until well combined and the ingredients are evenly distributed.
Arrange the frozen tater tots in a single layer across the top of the mixture, covering it completely. Don’t worry if a few tots overlap slightly; they’ll settle as they cook.
Cover the slow cooker with its lid and cook on Low for 4 to 5 hours, or on High for 2 to 3 hours. The casserole is ready when it’s hot and bubbly throughout, and the tater tots are soft and cooked through.
If you prefer crispier tater tots, carefully transfer the entire casserole (or just portions) to an oven-safe baking dish. Place it under the broiler for 2 to 3 minutes, watching closely, until the tops are lightly browned and crispy. This step is optional but adds a nice texture contrast.
Serve hot, scooping generous portions into bowls or onto plates.
Serving Suggestions
Cowboy Casserole is a complete meal on its own, but it pairs beautifully with a simple green salad, steamed broccoli, or green beans to add some vegetables. Kids absolutely love this dinner, and it reheats wonderfully for lunch the next day. For extra flavor, top each serving with a dollop of sour cream, a sprinkle of green onions, or a dash of hot sauce. It’s comfort food at its finest; filling, satisfying, and guaranteed to please even picky eaters.
Storage Tips
Store leftover Cowboy Casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until heated through, or warm the entire dish in a 350°F oven for 15 to 20 minutes. The casserole can be frozen either before or after cooking. Just let it cool completely, then store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Slow Cooker Cowboy Casserole
Equipment
Ingredients
- 1 pound ground beef browned and drained
- 2 cups frozen corn niblets or 1 15 ounce can, drained
- 10.5 ounces canned condensed cream of mushroom 1 can, or cream of chicken soup
- ½ cup sour cream
- 1½ cups shredded cheddar cheese mild or medium
- 1 small onion diced
- 1 teaspoon garlic powder
- salt and pepper to taste
- 20 ounces frozen tater tots 1 bag
Instructions
- Brown the ground beef in a skillet over medium heat, breaking it up as it cooks. Drain any excess grease and set aside.
- Spray a 6-quart slow cooker insert with nonstick cooking spray. Add the browned ground beef, corn, cream of mushroom or cream of chicken soup, sour cream, shredded cheddar cheese, diced onion, garlic powder, salt, and pepper. Stir to combine.
- Arrange the frozen tater tots in a single layer across the top of the mixture.
- Cover and cook on Low for 4-5 hours or High for 2-3 hours, until hot and bubbly. The tater tots should be soft and cooked through.
- Optional: For crispier tater tots, transfer to an oven-safe baking dish and broil for 2-3 minutes until lightly browned, watching closely to prevent burning.
- Serve hot.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
