Ingredients· 1 lb lean ground beef· 1 medium onion, chopped· 1 teaspoon garlic powder· Salt and black pepper to taste· 4 cups (about 1 lb) frozen shredded hash brown potatoes, thawed· 2 cups fresh or frozen green beans, cut into 1-inch pieces (or frozen mixed vegetables)· 1 can (10.5 oz) condensed cream of mushroom soup (or cream of celery)· 1 can (10.5 oz) condensed cream of chicken soup· 1 cup whole milk or beef broth· 1 cup shredded cheddar cheese, divided· 1 tablespoon Worcestershire sauce (optional, for depth of flavor)· 1 teaspoon paprika (for garnish)—InstructionsStep 1: Brown the Aromatics1. In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is no longer pink and the onion is softened. Drain off any excess fat.2. Season the beef with garlic powder, salt, and pepper. Stir in the Worcestershire sauce if using.Step 2: Layer the Casserole1. Grease the slow cooker: Lightly spray the insert of your slow cooker with non-stick cooking spray.2. First Layer: Spread the thawed hash brown potatoes evenly over the bottom of the slow cooker.3. Second Layer: Sprinkle the green beans (or mixed vegetables) over the potatoes.4. Third Layer: Spoon the cooked ground beef and onion mixture over the vegetables, spreading it into an even layer.Step 3: Create the Sauce & Cook1. In a medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, and milk (or broth) until smooth.2. Stir in 1/2 cup of the shredded cheddar cheese.3. Pour this sauce mixture evenly over the contents of the slow cooker, trying to cover everything.4. Cover with the lid and cook:· On LOW for 7-8 hours· On HIGH for 4-5 hours· The casserole is done when the potatoes and vegetables are tender.Step 4: The Final Touch1. About 15 minutes before serving, sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.2. Replace the lid and let it cook until the cheese is melted and bubbly.3. Sprinkle with paprika for a pop of color before serving.
Slow Cooker Amish Harvest Casserole
