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Slow Cooker Hamburger Hot Pot |
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By Bonnie Henry
This is what I toss together on the mornings that I think I don't have any ingredients... the leftovers are great in a thermos for lunch the next day!
Ingredients
- 1 1/2 lbs lean ground beef
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 6 medium potatoes, peeled sliced
- 3 medium onions, sliced
- 2 cans cream of mushroom soup (or golden mushroom soup)
- 1 can niblet corn, drained
- 1 can mushroom pieces stems, drained
- 1/2 cup water
Directions
- In a skillet, lightly brown the ground beef and drain well. Add garlic powder, salt & pepper, stir, set aside.
- Grease the slow cooker and place half the potatoes and half the onions in the bottom. Add the browned beef, canned corn & mushrooms, then top with the remaining potatoes and onions.
- Combine the mushroom soup and water, spread over top, being sure to moisten and cover evenly. Cover and cook on low for 8 to 10 hours, or on high for 3 to 4 hours.
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Cara | January 14, 2009 at 3:40 pm - §
This was a big hit and super easy! It reminded me of a Shepherds Pie without the mashed potatoes on top. I followed the recipe exactly and prepared it in my 6qt Versaware Pro Crock Pot to allow me to saute the ground beef right in the insert. One ingredient I didn't have was canned mushrooms, so I used fresh instead. Quick Tip: If you have two slow cookers this would go nicely with Helen's Slow Cooker Mashed Potatoes, we served it over Hot Jasmine Rice.