Description
A comforting slow-cooked casserole featuring beef, potatoes, and mixed vegetables, perfect for chilly evenings.
Ingredients
- 1 pound ground beef
- 4 medium potatoes, thinly sliced
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 onion, finely chopped
- 2 cups beef broth
- 1 can cream of mushroom soup
- Salt and pepper to taste
- Optional: shredded cheese for topping
Instructions
- In a skillet over medium heat, brown the ground beef with the chopped onion until cooked through. Drain excess fat.
- In the slow cooker, layer half of the sliced potatoes. Sprinkle with salt and pepper.
- Add half of the beef mixture on top of the potatoes, followed by half the veggies.
- Repeat the layers with the remaining potatoes, beef, and vegetables.
- Pour the beef broth and cream of mushroom soup over the layers, ensuring even coverage.
- Cover and cook on low for 6-8 hours or high for 4 hours, until the potatoes are tender.
- If desired, top with shredded cheese for the last 15 minutes of cooking until melted.
Notes
For a vegetarian version, substitute ground beef with plant-based crumble and use vegetable broth. Add herbs like thyme or rosemary for extra flavor.
- Prep Time: 15
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American