Norma Saltzman Shickley, NE

Prep. Time: 20 Minutes
Cooking Time: 4 Hours

Ingredients

  • lbs. lean ground chuck
  • 6 medium potatoes, thinly sliced, divided
  • 1 medium onion, thinly sliced, divided
  • ½ tsp. salt, divided
  • ½ tsp. black pepper, divided
  • 15-oz. can corn, undrained, divided
  • 15-oz. can peas, undrained, divided
  • ¼ cup water
  • 10¾-oz. can fat-free, low-sodium cream of mushroom soup

Ideal Slow Cooker Size: 5-Quart

Method

  1. Brown ground chuck in nonstick skillet. Then create the following layers in the slow cooker.
  2. Layer 1: one-fourth of the potatoes, mixed with one-half the onions, salt, and pepper.
  3. Layer 2: half-can of corn.
  4. Layer 3: one-fourth of the potatoes.
  5. Layer 4: half-can of peas.
  6. Layer 5: one-fourth of the potatoes, mixed with one-half the onions, salt, and pepper.
  7. Layer 6: remaining corn.
  8. Layer 7: remaining potatoes.
  9. Layer 8: remaining peas and water.
  10. Layer 9: ground chuck.
  11. Layer 10: soup.
  12. Cover. Cook on High 4 hours.

Per Serving: 370 calories (90 calories from fat), 9g total fat (3.5g saturated, 0.5g trans), 30mg cholesterol, 720mg sodium, 49g total carbohydrate (7g fiber, 6g sugar), 25g protein, 0%DV vitamin A, 30%DV vitamin C, 4%DV calcium, 25%DV iron.

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