Easy Crockpot Cowboy Casserole Recipe - Family Favorite!
Whip up a hearty Crockpot Cowboy Casserole! This slow-cooked, family-favorite recipe features sausage, potatoes, and melty cheese for an easy, delicious dinner.
Ingredients
- 1 lb ground sausage (breakfast sausage or regular ground pork sausage)
- 1 medium yellow onion chopped
- 1 medium green bell pepper chopped
- 2 lbs russet potatoes peeled and diced into 1-inch cubes
- 1 can condensed cream of mushroom soup (10.5 oz)
- 0.5 cup milk (or chicken broth)
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp paprika
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
- 2 cups shredded sharp cheddar cheese divided
- 0.5 cup shredded Monterey Jack cheese optional, for extra meltiness
- Fresh parsley chopped, for garnish (optional)
Instructions
- In a large skillet over medium-high heat, brown the ground sausage, breaking it up with a spoon as it cooks. Once cooked through, drain any excess grease from the skillet.
- Add the chopped yellow onion and green bell pepper to the skillet with the sausage. Cook for 5-7 minutes, or until the vegetables have softened.
- Transfer the sausage and vegetable mixture to a 6-quart crockpot. Add the diced potatoes, condensed cream of mushroom soup, milk (or chicken broth), garlic powder, onion powder, paprika, salt, and black pepper to the crockpot.
- Stir all ingredients well to combine. Mix in 1.5 cups of the shredded sharp cheddar cheese (and the Monterey Jack cheese if you are using it) until evenly distributed.
- Cover the crockpot and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, or until the potatoes are completely tender.
- During the last 30 minutes of cooking, or just before serving, sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top of the casserole. Cover again and allow the cheese to melt and become bubbly.
- Serve hot. Garnish with fresh chopped parsley, if desired.
Notes
For a spicier kick, add a pinch of red pepper flakes with the other seasonings or use a spicy ground sausage. You can substitute sweet potatoes for russet potatoes for a different flavor profile. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This casserole also freezes well for up to 2-3 months.
