Introduction

Hey there, kitchen adventurers! Remember those nights when you just wanted something warm, comforting, and utterly delicious without spending hours in the kitchen? This Cowboy Beef & Potato Casserole is exactly that! It’s the kind of recipe that feels like a warm hug in a bowl, perfect for those busy weeknights or when you’re craving a taste of home. It’s so simple to put together, you’ll wonder why you haven’t made it sooner!

Why You’ll Love This Recipe

Fast: Most of the prep is hands-off cooking and baking.
Easy: Seriously, if you can brown some meat and stir things together, you can make this!
Giftable: Bake it, let it cool slightly, and it’s a wonderful meal to share with friends or neighbors.
Crowd-pleasing: From picky eaters to seasoned foodies, everyone seems to fall in love with this hearty casserole.

Ingredients

Here’s what you’ll need to whip up this comforting classic. Don’t worry, these are all pantry staples or easy to find at your local grocery store!

2 tablespoons olive oil: Our starting point for sautéing all those yummy flavors.
1 pound ground beef: The hearty, savory star of our show.
1 medium onion, chopped: Adds a sweet depth of flavor.
2 cloves garlic, minced: Because everything is better with a little garlic!
1 teaspoon paprika: For a touch of color and a hint of smoky sweetness.
Salt and pepper to taste: The essential flavor boosters.
4 medium potatoes, thinly sliced: These will become wonderfully tender and creamy.
1 can (15 oz) corn, drained: A pop of sweetness and texture.
1 can (15 oz) green beans, drained: Adds a touch of freshness and color.
1 can (10.5 oz) cream of mushroom soup: This is our secret weapon for a creamy, binding sauce.
1 cup shredded cheddar cheese: For that irresistible golden, bubbly topping.

How to Make It

Alright, let’s get cooking! Grab your apron, and let’s make some magic happen.

Preheat your oven: Get that oven fired up to 375°F (190°C). This is important for even cooking!
Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Toss in your ground beef, chopped onion, and minced garlic. Cook, breaking up the beef with your spoon, until it’s nicely browned. Once it’s cooked, drain off any excess grease. Nobody likes a greasy casserole!
Season it up: Stir in the paprika, salt, and pepper. Give it a good mix so all those lovely spices coat the beef.
Combine the goodness: In a big bowl (seriously, the bigger the better!), combine the cooked beef mixture, your thinly sliced potatoes, the drained corn, the drained green beans, and that can of cream of mushroom soup. Mix everything together until it’s all beautifully coated.
Into the dish: Pour your delicious mixture into a 9×13 inch baking dish. Spread it out evenly.
Cheese, please! Sprinkle that shredded cheddar cheese all over the top. Get it into all the nooks and crannies!
Bake to perfection: Pop that dish into your preheated oven and bake for 30-40 minutes. You’ll know it’s ready when the potatoes are fork-tender and the cheese is melted and wonderfully bubbly.
Let it rest: This is the hardest part, but it’s crucial! Let the casserole stand for about 5 minutes before serving. This allows everything to settle and makes it easier to serve.

Substitutions & Additions

This recipe is fantastic as is, but you know me, I love to play around in the kitchen! Here are a few ideas to make it your own:

Veggies: Feeling extra, or need to use up some other veggies? Try adding a can of drained diced tomatoes, some frozen peas, or even some chopped bell peppers along with the corn and green beans.
Cheese: Not a cheddar fan? Monterey Jack, Colby Jack, or even a mix of Italian cheeses would be divine!
Spice: Want a little kick? Add a pinch of red pepper flakes when you add the paprika, or swap the cream of mushroom soup for cream of celery or cream of chicken soup.
Potatoes: Sweet potatoes would be an interesting and delicious twist! Just slice them thinly as well.

Tips for Success

A few little tricks to make your Cowboy Beef & Potato Casserole absolutely perfect every time:

Potato Prep: Make sure your potato slices are relatively uniform in thickness so they cook evenly. I like to aim for about 1/8 inch thick.
Don’t Overcook the Beef: You don’t want to cook the beef until it’s dry, just until it’s browned. It will continue to cook in the oven.
Prep Ahead: You can assemble the entire casserole (before adding the cheese) a day in advance! Cover it tightly and store it in the refrigerator. When you’re ready to bake, add the cheese and bake a little longer, maybe an extra 5-10 minutes, to ensure everything is heated through.
Grease is Not Good: Make sure you drain off as much excess grease from the beef as possible. This will prevent your casserole from being oily.

How to Store It

Leftovers are the best, right? Store any remaining Cowboy Beef & Potato Casserole in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to reheat, just pop a portion in the microwave or cover it with foil and reheat in a 350°F oven until warmed through.

FAQs

Got a question? I’ve got an answer!

Can I make this in a slow cooker? While this recipe is designed for the oven, you could adapt it for a slow cooker. You’d likely want to pre-cook the ground beef mixture. Then, layer your potatoes, beef mixture, and canned veggies in the slow cooker, top with soup, and cook on low for 6-8 hours or high for 3-4 hours. Add the cheese in the last 15-20 minutes. It might not get quite as browned and bubbly on top, though!
Do I need to peel the potatoes? Nope! I usually leave the skins on for extra fiber and a rustic feel. Just make sure to wash them really well before slicing.
Can I use frozen vegetables? Absolutely! If you use frozen corn or green beans, just make sure they are completely thawed and drained before adding them to the casserole.

Easy Cowboy Beef & Potato Casserole

A warm, comforting, and utterly delicious casserole perfect for busy weeknights or when you're craving a taste of home.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Servings 6 servings

Equipment

Large skillet
9x13 inch baking dish
Big bowl

Ingredients

Main ingredients

2 tablespoons olive oil
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon paprika
to taste salt and pepper
4 medium potatoes, thinly sliced
1 can (15 oz) corn, drained
1 can (15 oz) green beans, drained
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese

Instructions

Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium-high heat. Add ground beef, chopped onion, and minced garlic. Cook, breaking up the beef, until browned. Drain excess grease.
Stir in the paprika, salt, and pepper. Mix well.
In a large bowl, combine the cooked beef mixture, thinly sliced potatoes, drained corn, drained green beans, and cream of mushroom soup. Mix until coated.
Pour the mixture into a 9x13 inch baking dish and spread evenly.
Sprinkle shredded cheddar cheese over the top.
Bake for 30-40 minutes, or until potatoes are fork-tender and cheese is melted and bubbly.
Let the casserole stand for 5 minutes before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or a 350°F oven until warmed through.