Description
This hearty and flavorful Crockpot Cowboy Casserole is a perfect one-pot meal for busy weeknights or cozy weekends. Packed with Italian sausage, veggies, beans, and cheese, it’s a satisfying dish that the whole family will love.
Ingredients
Units
Scale
Main Casserole:
- 1 tablespoon olive oil
- 1 pound ground Italian sausage, mild or hot
- 1 cup finely diced yellow onion (1 onion)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound baby red potatoes, unpeeled
- 1 green bell pepper
- 14.5 ounces kidney beans
- 1–1/2 cups frozen corn
- 1 (14.5-ounces) can fire-roasted diced tomatoes
- 2 teaspoons minced garlic
- 1/2 teaspoon chili powder
Add Later:
- 1 cup shredded Colby Jack cheese
- Fresh cilantro (optional)
- Sour cream (optional)
Instructions
- Brown Sausage and Onion: Heat oil in a large pan, brown and crumble sausage with onion, season with salt and pepper. Transfer to Crock-Pot.
- Prepare Veggies and Beans: Slice potatoes, chop pepper, rinse beans. Add to Crock-Pot with corn, tomatoes, garlic, and chili powder. Stir to combine.
- Cook in Crock-Pot: Cover and cook on high for 2–4 hours or low for 4–6 hours until potatoes are tender. Adjust seasoning if needed.
- Finish with Cheese: Sprinkle cheese on top, cover and let melt for 5–10 minutes.
- Serve: Top with cilantro and sour cream if desired, then serve hot.
Notes
- Nutrition: Nutrition information does not include optional toppings.
- Storage: Cool before storing in the fridge for 3-4 days. Freeze for 2-3 months. Thaw overnight in the fridge and reheat.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg
