Crockpot Lumberjack Casserole
This crockpot lumberjack casserole is a stick-to-your-ribs, cozy, comforting family dinner that’s easy to make and budget friendly! It’s the kind of meal that everyone loves tucking into, especially on a cold day, and all the prep is done in about 15 minutes.
It starts with browned ground beef, onions, and garlic for a solid, savory base. Then in go the potatoes, beans, tomatoes, and a creamy soup mixture that slowly cooks down into something rich and comforting. Everything simmers together in the crockpot until the potatoes are tender and the flavors have fully settled in. Right at the end, it gets topped with a generous layer of melted cheese, because that’s just the right way to finish a dish like this!
Here we’re talking comfort food that you’ll want to make again and again. If you’re bored of your usual slow cooker dinners, this is a new idea to try tonight!
Don’t miss more of my crockpot favorites. I think you’ll also enjoy my crockpot soups, crockpot chicken recipes, crockpot ground beef recipes, and crockpot dump and go dinners!
Ingredients
Note: When you’re ready to cook, you’ll find the full printable recipe card with exact measurements and step-by-step instructions at the bottom of the post.
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Lean ground beef: The hearty base of the casserole. Lean works well here since everything slow cooks together and you don’t want excess grease.
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Onion: Adds flavor and a little sweetness as it cooks down with the beef.
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Garlic: Gives depth and boosts that savory, comfort-food flavor.
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Gold potatoes: Hold their shape well in the slow cooker and become tender without turning mushy.
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Kidney beans: Add texture, protein, and make the casserole extra filling.
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Diced tomatoes & green chilies (Rotel): Bring a little heat and tang that keeps the dish from feeling too heavy.
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Cream of mushroom soup: Adds creaminess and helps bind everything together.
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Beef broth: Loosens the mixture slightly so it doesn’t get too thick while cooking.
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Chili powder: Adds warmth and subtle spice.
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Dried oregano & parsley: Round out the seasoning and add a little herby balance.
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Salt & pepper: Season to taste.
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Shredded Colby Jack cheese: Melts beautifully over the top for that gooey, comforting finish.
How To Make Crockpot Lumberjack Casserole
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Heat a large skillet over medium-high heat and cook the ground beef with the onions and garlic until browned and cooked through. Transfer the mixture to the slow cooker.
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Add the potatoes, beans, diced tomatoes and chilies, cream of mushroom soup, beef broth, and seasonings. Give everything a gentle stir to combine.
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Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are tender.
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During the last 10 minutes of cooking, stir everything together, then sprinkle the shredded cheese evenly over the top. Cover again and let it melt before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. This is one of those casseroles that tastes even better the next day once the flavors have had time to settle in.
To reheat, warm gently in the microwave or on the stovetop until heated through. If it seems a little thick after sitting in the fridge, just add a small splash of beef broth to loosen it up.
You can also freeze portions for up to 2 months. Let it cool completely before freezing, then thaw overnight in the refrigerator before reheating.
Recipe Notes
You can easily swap the ground beef for ground pork, chicken, or turkey.
Black beans, pinto beans, or cannellini beans all work well in place of kidney beans.
If you don’t have Rotel, use a plain can of diced tomatoes or stewed tomatoes instead. You can also stir in a tablespoon of tomato paste for extra depth.
Cream of chicken soup works just fine in place of cream of mushroom.
And when it comes to cheese, use what you like. Cheddar, fiesta blend, Monterey Jack, mozzarella, or pepper jack all melt beautifully on top!
Serving Ideas
This crockpot lumberjack casserole is a full meal on its own, but it pairs perfectly with something simple on the side. A crisp green salad helps balance out the richness, or serve it with warm dinner rolls or cornbread to soak up every last bite.
If you’re feeding a crowd, set it out buffet-style and let everyone help themselves. It’s the kind of stick-to-your-ribs dinner that works just as well for busy weeknights as it does for casual gatherings.
Crockpot Lumberjack Casserole
Ingredients
- 2 lbs lean ground beef
- 1 onion diced
- 3 cloves garlic minced
- 5 gold potatoes cubed
- 2 15 oz cans kidney beans, drained and rinsed
- 2 10 oz cans diced tomatoes & green chilies (Rotel)
- 10.5 oz can cream of mushroom soup
- ½ cup beef broth
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- Salt and pepper to taste
- 8 oz shredded Colby jack cheese for topping
Instructions
- Heat a large skillet over medium-high heat and cook the ground beef with the onions and garlic until browned and cooked through. Transfer the mixture to the slow cooker.
- Add the potatoes, beans, diced tomatoes and chilies, cream of mushroom soup, beef broth, and seasonings. Give everything a gentle stir to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are tender.
- During the last 10 minutes of cooking, stir everything together, then sprinkle the shredded cheese evenly over the top. Cover again and let it melt before serving.
Dinners don’t get much cozier and comforting than this one! It’s a real family favorite in my house, and it’s one I always return to when I want something fuss free that I know everyone is going to tuck into. As always, if you make this in your own kitchen, I’d really love to hear from you! You can leave a comment and a star rating below, or tag me on Instagram @slimmingviolet and #slimmingviolet. Enjoy!
