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Slow-Cooker Beef and Creamy Potato Casserole
6 hr 15 min
lb lean (at least 80%) ground beef
can (10 3/4 oz) condensed cream of mushroom soup
can (2.8 oz) French-fried onions
cups frozen country-style shredded hash brown potatoes (from 30-oz bag)
bag (12 oz) Green Giant™ Steamers™ frozen cut green beans
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in soup, milk, pepper and half of the onions.
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Layer potatoes and green beans in cooker. Top with beef mixture; spread evenly.
Cover; cook on Low heat setting 6 to 7 hours. Top with remaining onions before serving.
If you prefer, use cream of chicken or cream of celery soup instead of the cream of mushroom.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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