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After years of slow cooker recipes this Crockpot Cowboy Casserole has become my go to comfort dish. It's everything I love about home cooking tender red potatoes savory sausage and plenty of melty cheese coming together in one pot. The best part? Your kitchen will smell amazing all day while it cooks and dinner practically makes itself.
Why This Recipe Wins Every Time
I love how this casserole takes care of itself while I'm busy with other things. Just toss everything in the slow cooker and come back to a perfect meal. It's so versatile you can switch up the ingredients based on what you have and it still turns out delicious. Plus it makes fantastic leftovers which my family actually looks forward to having.
Let's Gather Our Ingredients
- Olive Oil (1 tbsp): Adds flavor and helps brown the sausage evenly.
- Sausage (450g): Choose mild or hot sausage depending on your spice preference.
- Onion (1 medium, diced): Dice finely so it blends seamlessly into the casserole.
- Baby Red Potatoes (500g): Slice thinly for even cooking; no peeling necessary.
- Green Bell Pepper (1, chopped): Substitute with red, yellow, or orange peppers for variety.
- Frozen Corn (1 cup): Fire-roasted corn adds a subtle smoky flavor.
- Kidney Beans (400g can): Drain and rinse well to remove excess salt.
- Fire-Roasted Diced Tomatoes (400g can): Include all the juices for added flavor.
- Garlic (2 cloves, minced): Fresh garlic is ideal, but 1 tsp garlic powder works too.
- Chili Powder (1 tsp): Adjust to control the heat level of the dish.
- Colby Jack Cheese (1 1/2 cups, grated): Use freshly grated cheese for the best melt.
Let's Get Cooking
- Brown the Sausage
- First get your skillet nice and hot with that olive oil. Brown your sausage and onions together the onions get so sweet and delicious this way.
- Fill Your Crockpot
- Now the easy part dump that sausage mixture into your slow cooker add your potatoes peppers corn beans tomatoes garlic and seasonings. Give it all a good stir.
- Let It Work Its Magic
- Pop the lid on and let it cook away. I do 4-6 hours on low when I start it in the morning or 2-4 on high if I'm running late.
- Cheese Time
- Once everything's tender give it a good stir check your seasonings then add that beautiful layer of cheese on top. Let it get all melty about 5-10 minutes.
- Dig In
- I love adding some sliced jalapeños or green onions on top but it's perfect just as it is.
Make It Your Own
The beauty of this recipe is how flexible it is. Sometimes I use spicy sausage when I want extra kick or sweet potatoes for a different twist. My kids love it when I top it with crispy tater tots and my husband's favorite version includes extra jalapeños and black beans instead of kidney beans.
Perfect Pairings
While this is definitely a meal on its own I love serving it with some warm cornbread on the side. A simple green salad works beautifully too or some roasted veggies if you're feeling extra virtuous. The cornbread is perfect for soaking up all those delicious juices.
Saving It For Later
This casserole might be even better the next day! Keep it in the fridge for 3-4 days or pop it in the freezer for up to 3 months. Just remember to thaw it overnight before reheating. I actually like to portion it out for easy lunches it reheats beautifully in the microwave.
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Frequently Asked Questions
- → Can I prep this casserole ahead of time?
Yes, you can brown the sausage and prep the vegetables the night before. Store them separately in the refrigerator, then combine everything in the crockpot when ready to cook.
- → What can I substitute for Italian sausage?
Ground beef or turkey would work well in this recipe. You might want to add extra Italian seasonings to maintain a similar flavor profile. The meat should still be browned before adding to the crockpot.
- → Can I use different types of potatoes?
Yes, you can substitute regular russet potatoes or Yukon gold potatoes for the baby red potatoes. Just make sure to cut them into similar-sized pieces for even cooking.
- → How do I prevent the potatoes from getting mushy?
Don't cut the potatoes too thin, and don't cook the casserole longer than recommended. The high setting generally works better for keeping potatoes firm since the cooking time is shorter.
- → Can this recipe be frozen?
Yes, this casserole freezes well for 2-3 months. Let it cool completely, then store in a freezer-safe container. Thaw overnight in the fridge before reheating in the oven or microwave.