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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 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
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: 621kcal | Carbohydrates: 38g | Protein: 32g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 881mg | Potassium: 810mg | Fiber: 3g | Sugar: 4g | Vitamin A: 664IU | Vitamin C: 12mg | Calcium: 398mg | Iron: 4mg
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