Description
This Crockpot Cowboy Casserole is a hearty and flavorful dish that’s perfect for busy weeknights. Loaded with sausage, potatoes, beans, and vegetables, it’s a complete meal cooked to perfection in a slow cooker.
Ingredients
Units
Scale
For the Casserole:
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (mild or hot)
- 1 cup finely diced yellow onion (about 1 onion)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound baby red potatoes, unpeeled
- 1 green bell pepper
- 14.5 ounces kidney beans
- 1–1/2 cups frozen corn
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 2 teaspoons minced garlic
- 1/2 teaspoon chili powder
Add Later:
- 1 cup shredded Colby Jack cheese
- Fresh cilantro, optional
- Sour cream, optional
Instructions
- Heat oil and brown sausage: Heat oil in a large pan, add sausage and onion. Brown and crumble sausage, then transfer to the Crock-Pot.
- Prepare vegetables: Slice potatoes, chop pepper, and drain and rinse beans. Add to Crock-Pot along with corn, tomatoes, garlic, and chili powder. Stir to combine.
- Cook in Crock-Pot: Cover and cook on high for 2–4 hours or low for 4–6 hours until potatoes are tender. Adjust seasoning if needed.
- Add cheese: Sprinkle cheese on top, cover, and let melt for 5–10 minutes.
- Serve: Top with cilantro and sour cream if desired, then serve hot.
Notes
- Nutrition information excludes optional toppings.
- For storage, cool completely before refrigerating for 3-4 days. Freeze for 2-3 months; thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 8g
- Sodium: 870mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 60mg
