Hamburger-Vegetable Casserole
When you taste this casserole for seasoning at the end of the cooking time, you can also stir in some dried herbs to add some additional flavor. For example, oregano and red pepper flakes work well with tomato soup, or parsley and thyme go well with mushroom soup. When in doubt, some Mrs. Dash Table Blend is almost always a good choice.
INGREDIENTS | SERVES 4
- Nonstick spray
- 2 large potatoes, scrubbed and sliced
- 3 large carrots, peeled and thinly sliced
- 1 cup frozen baby peas, thawed
- 1 large onion, peeled and diced
- 2 stalks of celery, sliced
- 1 pound lean ground beef, browned and drained
- 1 (15¾-ounce) can of cream of tomato soup or cream of mushroom soup
- 1 soup can water
- Salt and freshly ground black pepper, to taste
Treat the slow cooker with nonstick spray. Add the potatoes, carrots, peas, onion, celery, and cooked and drained ground beef in layers in the order given.
Mix the soup with the water and pour over the layers. Cover and cook on low for 8 hours.
Stir and taste for seasoning; add salt and pepper if needed.
