The second time I prepared this heavenly burger casserole I planned ahead and did it in the slow cooker. Wow! It was even better that way. The flavors really had all day to combine and everything was so tender. I won’t ever make it in the oven again. Check out what they are saying about this recipe over at Group Recipes:
“You would never guess this is a weight watchers recipe.”
When you cover this in cheese it isn’t so much a healthy recipe anymore. If you are trying to watch what you eat, this is a great dish that doesn’t taste even the littlest bit healthy.
Ingredients
16 oz. extra lean ground beef (or turkey)
2 cups sliced raw potatoes
1 & 1/2 cups sliced carrots
1 cup chopped celery
1/2 cup chopped onion
1 cup frozen Bird’s Eye peas –thawed
1 cup frozen whole kernel corn – thawed
1 10 oz. can Campbell’s tomato soup
1/2 cup beef broth
1 tsp. dried parsley flakes
1 can mushrooms (optional)
salt and pepper
Instructions
In large skillet brown meat, onion & celery mixture and mushrooms.
In slow cooker container – sprayed with butter flavored spray combine meat mixture, potatoes, carrots, peas, and corn.
Stir in tomato soup, water, parsley flakes and salt and pepper to taste. Cover and cook on low 6 to 8 hours.
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Quick Tip: You can also cook this on the stove or in an electric skillet.
Thanks again to Group Recipes for this effortless and affordable recipe.