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Crock Pot Cowboy Casserole recipe via flouronmyface.com

Crock Pot Cowboy Casserole

Arlene Mobley - Flour On My Face
If you need a hearty dinner recipe for the meat and potato lover in the family this Crock Pot Cowboy Casserole is for you!
5 from 2 votes
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings
Calories 621 kcal


  • Vegetable spray
  • 5 cups frozen Southern Style Hash Brown Potatoes (divided)
  • 1.5 lbs browned and drained ground beef (about 3 cups)
  • 3 cups shredded cheddar cheese (divided)
  • 10.5 oz cream of chicken, mushroom or celery soup
  • 1 soup can full of milk (10 oz)
  • ½ cup sour cream
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½-1 teaspoon ground pepper
  • 15 oz. canned corn kernels (drained)
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  • Brown and drain the ground beef.
  • Spray the bottom of a casserole crock pot.
  • Spread 3 cups of hash brown potatoes evenly over the bottom of the crock pot.
  • In a separate bowl mix the cream soup, milk, ½ cup cheese, garlic powder, salt and half teaspoon ground pepper.
  • Add the ground beef to the bowl, mix well and spread over the hash browns in the crock pot. Spread the can of drained corn over the top.
  • Spread the remaining 2 cups of hash browns over the top and sprinkle with ground pepper.
  • Cover and cook for 4 hours on high or 6-7 hours on low or until the hash browns are cooked through.
  • 10 minutes before serving sprinkle the remaining 2 ½ cups of cheddar cheese over the top, recover and heat until cheese has melted.


Calories: 621kcalCarbohydrates: 38gProtein: 32gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 119mgSodium: 881mgPotassium: 810mgFiber: 3gSugar: 4gVitamin A: 664IUVitamin C: 12mgCalcium: 398mgIron: 4mg
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