Tuesday, November 19, 2013

Slow-Cooker Cowboy Casserole

If you are wondering why this is called cowboy casserole, I have no idea. Is it because of the meat, potatoes, beans, corn, and cheese - all stuff cowboys eat? Or because it is hearty and warming - perfect to satisfy hungry cowboy appetites? I don't know and I guess it doesn't really matter. 

What does matter is that my toddler actually cleaned his plate. I mean, he didn't pick out a single thing. These days, this is a rare occurrence. He won't even clean his plate when there's mac n' cheese, hot dogs, pizza, or chicken nuggets. Trust me, you need to run out and get the ingredients for this casserole ASAP. Your family will thank you.  

Slow-Cooker Cowboy Casserole
Servings: 6

1/2 yellow onion, finely chopped
1.25 lb ground beef or turkey
1 lb small red potatoes (about 4-5), thinly sliced
1 - 14.5 oz. can diced tomatoes
1 - 10.75 oz. can cream of mushroom soup
1 - 15 oz. can dark red kidney beans, drained and rinsed
1 cup frozen corn kernels
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. Mrs. Dash seasoning
Finely shredded cheddar cheese and thinly sliced scallions for topping

In a large skillet, cook the onion and meat together over medium heat until the meat is cooked through. Drain. Add to the slow-cooker with the remaining ingredients. Mix well. Cook on low 6-8 hours. Top with shredded cheese and scallions.

Source: barely adapted from Family Fresh Meals

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