Beef and Potato Casserole
A simple layered casserole is full of flavor when it’s cooked in the
slow cooker. Serve this with a green salad and some crisp breadsticks.
Equipment
- Crockpot
Ingredients
- ¾ pound ground beef
- 2 potatoes sliced
- 3 carrots sliced
- 1 onion chopped
- 2 cloves garlic minced
- ½ cup tomato juice
- ½ teaspoon salt
- 1/8 teaspoon pepper
- ½ teaspoon dried marjoram leaves
- 1 cup frozen baby peas
- ¾ cup shredded Swiss cheese
Instructions
- In medium skillet, cook beef, stirring to break up meat, until done.
- Drain well if necessary. Prepare vegetables.
- Layer beef and vegetables in a 3½-quart slow cooker, sprinkling
- each layer with salt, pepper, and marjoram. Pour tomato juice into
- slow cooker. Cover and cook on low for 7–8 hours or until
- vegetables are tender.
- Turn slow cooker to high. Stir in peas and cheese, cover, and cook
- on high for 15–20 minutes until hot. Serve immediately.
Nutrition values
Calories: 343.19 kcal | Eiwitten: 19.04 g | Vet: 13.94 g | Natrium: 623.05 mg