This Slow Cooker Cowboy Casserole is a hearty, cheesy, and downright satisfying dish that brings bold flavor and easy prep together in one cozy meal. Packed with seasoned ground beef, beans, corn, potatoes, and melted cheddar cheese, it’s the kind of comfort food I love making when I want a no-fuss, crowd-pleasing dinner.

Why You’ll Love This Recipe

I love how effortless this casserole is to throw together—just brown the beef, toss everything in the slow cooker, and let it do its thing. The ranch seasoning adds a savory punch, while the hashbrowns give it that classic casserole texture I crave. It’s perfect for busy weeknights, family dinners, or when I want to prep something ahead without spending hours in the kitchen. And that melted cheddar topping? It brings everything together in the best, gooey way.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) corn kernels, drained
1 lb frozen hashbrowns
1 cup shredded cheddar cheese
1 packet ranch seasoning mix
1/2 cup milk
Salt and pepper to taste

Directions

I start by browning the ground beef in a skillet over medium heat. Once it’s cooked through, I drain any excess fat.
I transfer the cooked beef to my slow cooker, then add the kidney beans, black beans, corn, frozen hashbrowns, ranch seasoning, milk, salt, and pepper. I stir everything together until well combined.
I cover and cook on low for 4–5 hours or on high for 2–3 hours.
About 30 minutes before serving, I sprinkle the shredded cheddar cheese over the top and put the lid back on so it melts into a gooey layer.
Once the cheese is melted and bubbly, I serve the casserole hot and dig in.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6 servings
Calories: 350 kcal per serving

Variations

Spice it up: I sometimes add a can of diced green chilies or a few dashes of hot sauce for some heat.
Different cheese: I switch out cheddar for pepper jack or a Mexican blend when I want a different flavor twist.
Veggie boost: I mix in some bell peppers or diced tomatoes to sneak in extra veggies.
Make it creamy: I add a dollop of sour cream or cream cheese to the mix before cooking for a creamier texture.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or on the stove over low heat—just add a splash of milk or broth if it thickens too much. If I want to freeze it, I portion it out into freezer-safe containers and store for up to 2 months. To reheat, I thaw it overnight in the fridge and warm it up as usual.

FAQs

Can I make this casserole vegetarian?

Yes, I can skip the ground beef and add more beans or a meat substitute like plant-based crumbles to keep it vegetarian-friendly.

What kind of hashbrowns work best?

I like using shredded or diced frozen hashbrowns—either works fine, just make sure they’re thawed a bit for easier mixing.

Can I cook this on the stovetop instead?

Yes, I can cook the mixture in a large skillet over medium heat until everything is hot and cooked through, then top with cheese and cover until melted.

What can I serve with this casserole?

I usually serve it with a side salad, cornbread, or roasted veggies to round out the meal. It’s hearty enough to be the main course on its own, too.

Can I make this ahead of time?

Definitely. I assemble everything in the slow cooker insert and refrigerate it overnight. The next day, I just pop it in the slow cooker and turn it on when I’m ready to cook.

Conclusion

This Slow Cooker Cowboy Casserole is everything I want in a weeknight dinner—easy, filling, and full of comforting flavors. It’s a set-it-and-forget-it meal that brings together pantry staples into something the whole family looks forward to. Whether I’m meal prepping or just want something warm and cheesy after a long day, this casserole never disappoints.

Slow Cooker Cowboy Casserole

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Print Recipe

This Slow Cooker Cowboy Casserole is a hearty, comforting one-pot meal packed with seasoned ground beef, beans, corn, potatoes, and melty cheddar cheese. With bold ranch flavor and easy prep, it’s the perfect weeknight dinner or meal prep solution. Just toss the ingredients in the slow cooker and come home to a warm, cheesy, crowd-pleasing casserole the whole family will love!

Total Time: 4 hours 10 minutes
Yield: 6 servings

Instructions

Brown the Beef: In a skillet over medium heat, cook the ground beef until fully browned. Drain excess fat.
Assemble in Slow Cooker: Add the cooked beef to your slow cooker. Stir in the kidney beans, black beans, corn, hashbrowns, ranch seasoning mix, milk, salt, and pepper until well combined.
Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours.
Add Cheese: About 30 minutes before serving, sprinkle shredded cheddar cheese over the top. Cover again and let the cheese melt.
Serve: Once the cheese is melted and bubbly, serve hot and enjoy!

Notes

Spicy Twist: Add diced green chiles or hot sauce for heat.
Cheese Swap: Try pepper jack or a Mexican cheese blend.
Veggie Add-Ins: Stir in chopped bell peppers or tomatoes.
Creamier Texture: Mix in cream cheese or sour cream before cooking.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 4 hours
Category: Main Course, Casserole
Method: Slow Cooker
Cuisine: American
Diet: Gluten Free