Makes: 6 servings
Prep. Time: 20 minutes
Cooking Time: 3-4 hours
Ideal slow-cooker size: 4- to 6- qt.
1/3 lb. 95% lean ground beef
1 small onion, chopped
5 large potatoes, julienned, skins on
16-oz. can low-sodium, low-fat cream of mushroom soup
1 soup can fat-free milk
1 lb. shredded fat-free cheddar cheese
¾ tsp. salt
¼ tsp. pepper
1. Brown beef in skillet. Stir frequently to break up clumps. When meat is no longer pink, drain and place in slow cooker.
2. Sauté onion in drippings in skillet until softened.
3. Stir onions, potatoes, soup, milk, cheese, salt, and pepper into meat in slow cooker.
4. Cover. Cook on high 3-4 hours, or until potatoes are as soft as you like them.
Serve with Cornbread, rolls, etc.
Shared by Debbie Warner
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