Ever have a day where you just want dinner to be DONE and not worry too much about it? Yeah. Me too. Except that's EVERY day...
I know it's summer time and that traditionally ISN'T a casserole kind of season, but I live in Arizona. Temperatures here have been in the 110s (40s in celsius) and ... a crockpot doesn't heat my house up.
This recipe contains a cardinal sin of the foodie world - cream of xxx soup. Which, honestly, I do tend to avoid if I can. However, in this case, simplicity and "get 'er done" was the goal. If you really cannot handle the idea of canned soup, you can use a homemade version (will post a recipe for that soon).
This was a hit with the family. It made enough that there was plenty for everyone, including seconds and even a little leftover. I personally thought I'd add more beans next time - but I like beans. It would make this go even further if you have a bigger crowd to feed. As this recipe stands, it fed 1 husband, 1 toddler, 1 mother, and 1 Kylee with seconds and leftovers.
Source: adapted from Crockpot Ladies
- 1 onion, sliced
- 1 lb ground beef, browned and drained
- 3 large potatoes, sliced
- 1 clove garlic, minced
- 1 (16 oz.) can low sodium kidney bean, with the juices
- 1 (15 oz.) can diced tomatoes, with the juice
- 1 (10.5 oz.) can cream of chicken soup (or use this homemade version)
- 1/2 teaspoon dried oregano
- 1 teaspoon mixed italian herbs
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1.5 cups grated cheddar cheese
- Place all of the ingredients except the cheese in a crock pot (slow cooker) and combine well.
- Cover and cook on high for 4 hours or on low for 8 hours.
- Sprinkle cheese on top, cover.
- Serve when cheese is melted (about 10 minutes).