Crock-Pot Cowboy Casserole

By srumbel

While doing a bit of organizing of my recipes and cookbooks this past weekend I came across this recipe from my grandmother. While I don’t remember ever eating it before it sounded yummy so I thought I would give it a try to see how it turned out.

The consensus from the crew…”Pretty tasty mom!”

And it was super easy to make as well so no complaints from me.


Read more at http://crockpotladies.com/recipe-categories/entrees/crockpot-cowboy-casserole/#1Ierb4W8CYBMlrl4.99

Ingredients

• 1 onion, chopped
• 1 lbs. ground beef, browned and rinsed
• 6 medium potatoes, sliced
• 1 clove garlic, minced
• 1 (16 oz.) can low sodium kidney bean
• 1 (15 oz.) can diced tomatoes, with the juice
• 1 (10.5 oz.) can cream of mushroom soup
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 cup finely shredded cheddar cheese

Details

Preparation time 30mins
Cooking time 330mins

Preparation

Step 1

Mix all of the ingredients except the cheese in a 6 quart crock-pot and stir well.

Cover and cook on high for 4 hours.

Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional 1 hour.

Eat and enjoy!