I found this and made it tonight, This is the original. Below is my altered version. Pretty easy and delicious comfort food for a rainy night.
Original
Slow Cooker Cowboy Casserole
Beef
Prep Time: 20 mins | Cook Time: 6 hrs | Servings: Servings: 8
Ingredients:
1X 2X 3X
1 lb. ground beef
1 large onion, diced
2 cloves garlic, minced
4 medium potatoes, peeled and diced
15 oz. can kidney beans, drained and rinsed
15 oz. can diced tomatoes
10.5 oz. can cream of chicken soup, or cream of mushroom soup
1 Tbsp. Italian seasoning
1 tsp. salt
½ tsp. pepper
2 cups shredded cheddar cheese
Directions:
In a large skillet over medium heat, cook the ground beef until it is no longer pink. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook for an additional 2-3 minutes until the onion is translucent and the garlic is fragrant.
In the bottom of your slow cooker, spread an even layer of the diced potatoes.
Add the cooked ground beef, onion, and garlic mixture on top of the potatoes.
Pour in the kidney beans and diced tomatoes, spreading them evenly over the beef mixture.
In a small bowl, mix the cream of chicken soup with the Italian seasoning, salt, and pepper.
Pour this mixture over the layered ingredients in the slow cooker. Use a spatula to spread it evenly, ensuring all ingredients are coated.
Cover the slow cooker with its lid and cook on low for 6-7 hours, or until the potatoes are tender and the flavors have melded together nicely.
About 30 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Replace the lid and allow the cheese to melt.
Once the cheese is melted and bubbly, the casserole is ready to serve. Scoop portions into bowls or plates. Enjoy!
Nutrition:
Calories: 416kcal | Carbohydrates: 38 g | Protein: 26 g | Fat: 18 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.4 g | Cholesterol: 68 mg | Sodium: 858 mg | Potassium: 1017 mg | Fiber: 7 g | Sugar: 3 g | Vitamin A: 427 IU | Vitamin C: 28 mg | Calcium: 271 mg | Iron: 5 mg
Source: https://www.themagicalslowcooker.com/cowboy-casserole/
My Version
Slow Cooker Cowboy Casserole - My Version
Beef
Prep Time: 20 mins | Cook Time: 6 hrs | Servings: Servings: 8
Description:
with changes
Ingredients:
1X 2X 3X
1 lb. ground beef
half of a large onion, diced
3 cloves garlic, minced
4 medium potatoes, peeled and diced/par boiled
15 oz. can kidney beans(Cannellini), drained and rinsed
2 10 oz. cans Rotel with green chili peppers
1/2 cup chicken broth
1 Tbsp. Italian seasoning
1 tsp. salt
½ tsp. pepper
2 cups shredded cheddar cheese
Directions:
In a large skillet over medium heat, cook the ground beef until it is no longer pink. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook for an additional 2-3 minutes until the onion is translucent and the garlic is fragrant.
In the bottom of your slow cooker, spread an even layer of the diced potatoes.
Add the cooked ground beef, onion, and garlic mixture on top of the potatoes.
Pour in the kidney beans and diced tomatoes, spreading them evenly over the beef mixture.
In a small bowl, mix the cream of chicken soup with the Italian seasoning, salt, and pepper.
Pour this mixture over the layered ingredients in the slow cooker. Use a spatula to spread it evenly, ensuring all ingredients are coated.
Cover the slow cooker with its lid and cook on low for 6-7 hours, or until the potatoes are tender and the flavors have melded together nicely.
About 30 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Replace the lid and allow the cheese to melt.
Once the cheese is melted and bubbly, the casserole is ready to serve. Scoop portions into bowls or plates. Enjoy!
Nutrition:
Calories: 416kcal | Carbohydrates: 38 g | Protein: 26 g | Fat: 18 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.4 g | Cholesterol: 68 mg | Sodium: 858 mg | Potassium: 1017 mg | Fiber: 7 g | Sugar: 3 g | Vitamin A: 427 IU | Vitamin C: 28 mg | Calcium: 271 mg | Iron: 5 mg
Source: https://www.themagicalslowcooker.com/cowboy-casserole/
Original
Slow Cooker Cowboy Casserole
Beef
Prep Time: 20 mins | Cook Time: 6 hrs | Servings: Servings: 8
Ingredients:
1X 2X 3X
1 lb. ground beef
1 large onion, diced
2 cloves garlic, minced
4 medium potatoes, peeled and diced
15 oz. can kidney beans, drained and rinsed
15 oz. can diced tomatoes
10.5 oz. can cream of chicken soup, or cream of mushroom soup
1 Tbsp. Italian seasoning
1 tsp. salt
½ tsp. pepper
2 cups shredded cheddar cheese
Directions:
In a large skillet over medium heat, cook the ground beef until it is no longer pink. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook for an additional 2-3 minutes until the onion is translucent and the garlic is fragrant.
In the bottom of your slow cooker, spread an even layer of the diced potatoes.
Add the cooked ground beef, onion, and garlic mixture on top of the potatoes.
Pour in the kidney beans and diced tomatoes, spreading them evenly over the beef mixture.
In a small bowl, mix the cream of chicken soup with the Italian seasoning, salt, and pepper.
Pour this mixture over the layered ingredients in the slow cooker. Use a spatula to spread it evenly, ensuring all ingredients are coated.
Cover the slow cooker with its lid and cook on low for 6-7 hours, or until the potatoes are tender and the flavors have melded together nicely.
About 30 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Replace the lid and allow the cheese to melt.
Once the cheese is melted and bubbly, the casserole is ready to serve. Scoop portions into bowls or plates. Enjoy!
Nutrition:
Calories: 416kcal | Carbohydrates: 38 g | Protein: 26 g | Fat: 18 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.4 g | Cholesterol: 68 mg | Sodium: 858 mg | Potassium: 1017 mg | Fiber: 7 g | Sugar: 3 g | Vitamin A: 427 IU | Vitamin C: 28 mg | Calcium: 271 mg | Iron: 5 mg
Source: https://www.themagicalslowcooker.com/cowboy-casserole/
My Version
Slow Cooker Cowboy Casserole - My Version
Beef
Prep Time: 20 mins | Cook Time: 6 hrs | Servings: Servings: 8
Description:
with changes
Ingredients:
1X 2X 3X
1 lb. ground beef
half of a large onion, diced
3 cloves garlic, minced
4 medium potatoes, peeled and diced/par boiled
15 oz. can kidney beans(Cannellini), drained and rinsed
2 10 oz. cans Rotel with green chili peppers
1/2 cup chicken broth
1 Tbsp. Italian seasoning
1 tsp. salt
½ tsp. pepper
2 cups shredded cheddar cheese
Directions:
In a large skillet over medium heat, cook the ground beef until it is no longer pink. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook for an additional 2-3 minutes until the onion is translucent and the garlic is fragrant.
In the bottom of your slow cooker, spread an even layer of the diced potatoes.
Add the cooked ground beef, onion, and garlic mixture on top of the potatoes.
Pour in the kidney beans and diced tomatoes, spreading them evenly over the beef mixture.
In a small bowl, mix the cream of chicken soup with the Italian seasoning, salt, and pepper.
Pour this mixture over the layered ingredients in the slow cooker. Use a spatula to spread it evenly, ensuring all ingredients are coated.
Cover the slow cooker with its lid and cook on low for 6-7 hours, or until the potatoes are tender and the flavors have melded together nicely.
About 30 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Replace the lid and allow the cheese to melt.
Once the cheese is melted and bubbly, the casserole is ready to serve. Scoop portions into bowls or plates. Enjoy!
Nutrition:
Calories: 416kcal | Carbohydrates: 38 g | Protein: 26 g | Fat: 18 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.4 g | Cholesterol: 68 mg | Sodium: 858 mg | Potassium: 1017 mg | Fiber: 7 g | Sugar: 3 g | Vitamin A: 427 IU | Vitamin C: 28 mg | Calcium: 271 mg | Iron: 5 mg
Source: https://www.themagicalslowcooker.com/cowboy-casserole/
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