Crockpot Cowboy Casserole (Print Version)
# Ingredients:
01 -
1 pound extra lean ground beef, browned, crumbled, and drained
02 -
6 medium russet potatoes, washed and sliced
03 -
16 ounces canned kidney beans, undrained (low sodium preferred)
04 -
15 ounces canned diced tomatoes, undrained
05 -
10.5 ounces canned cream of mushroom soup
06 -
1 medium yellow onion, peeled and diced
07 -
1 clove garlic, minced
08 -
1 teaspoon kosher salt
09 -
½ teaspoon dried oregano
10 -
¼ teaspoon freshly ground black pepper
11 -
1 cup shredded cheddar cheese
# Instructions:
01 -
Mix all of the ingredients except the cheese in a 6-quart or larger slow cooker and stir well.
02 -
Cover and cook on HIGH for 4 hours or on LOW for 8 hours.
03 -
Uncover the slow cooker, sprinkle shredded cheese over the top, recover, and let cook an additional 1 hour.
04 -
Eat and enjoy!
# Notes:
01 -
For a freezer version, place all ingredients except the cheese into a gallon-size freezer bag, seal well, and freeze flat for easy storage.
02 -
For cooking from frozen, partially thaw the freezer meal overnight in the fridge or in cool water, then cook for the recipe's recommended time, adding an extra hour.