Crockpot Cowboy Casserole
A hearty and comforting casserole featuring Italian sausage, potatoes, and vegetables, perfect for any gathering.
Equipment
- Crock Pot For slow cooking the casserole.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage mild or hot
- 1 cup yellow onion finely diced
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 pound baby red potatoes unpeeled
- 1 count green bell pepper
- 14.5 ounces kidney beans drained and rinsed
- 1.5 cups frozen corn
- 14.5 ounces fire-roasted diced tomatoes undrained
- 2 teaspoons minced garlic
- 0.5 teaspoon chili powder
- 1 cup Colby Jack cheese shredded, to add later
- 1 count fresh cilantro optional for garnish
- 1 count sour cream optional for serving
Instructions
- In a large pan, heat the olive oil over high heat. Add the ground Italian sausage and diced onion. Cook until the sausage is browned and the onion is caramelized, about 5-7 minutes.
- Once cooked, transfer the sausage and onion mixture to your Crock-Pot.
- Thinly slice the baby red potatoes and chop the green bell pepper. Drain and rinse the kidney beans.
- Add the sliced potatoes, chopped bell pepper, kidney beans, frozen corn, undrained fire-roasted diced tomatoes, minced garlic, and chili powder to the Crock-Pot. Stir everything together and press it down into an even layer.
- Cover the Crock-Pot and cook on high for 2–4 hours or on low for 4–6 hours, until the potatoes are tender.
- Sprinkle the shredded Colby Jack cheese evenly over the top. Cover again and let it melt for 5–10 minutes.
- Serve hot, garnished with optional fresh cilantro and sour cream for extra flavor.
Notes
For a spicier kick, consider adding a pinch of red pepper flakes. You can substitute the Colby Jack cheese with your favorite cheese variety.