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Slow-Cooker Beef and Scalloped Potatoes Casserole Recipe

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This recipe for Slow-Cooker Beef and Scalloped Potatoes Casserole, by , is from Carmen's Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



Beef and Potatoes
1 lb lean (at least 80%) ground beef
1 cup diced yellow onions
1 package (8 oz) cream cheese, cubed
3 1/2 cups water
2 boxes (4.7 oz each) Betty Crocker™ scalloped potatoes

1 cup shredded sharp Cheddar cheese (4 oz)
1/2 cup chopped cooked bacon (6 slices)
2 tablespoons thinly sliced green onions
Sour cream, if desired

Spray 4 1/2- to 5-quart slow cooker with cooking spray.

In 10-inch nonstick skillet, cook beef and onions over medium-high heat 7 to 9 minutes, stirring occasionally, until brown; drain. Return beef mixture to skillet, and place over low heat; stir in cream cheese. Cook 2 to 3 minutes, stirring frequently, until cream cheese melts.

In slow cooker, mix water and sauce mixes (from scalloped potatoes boxes), then stir in potatoes (from scalloped potatoes boxes). Spread beef mixture over potatoes.

Cover; cook on Low heat setting 2 to 2 1/2 hours or until potatoes are tender and liquid is absorbed.

Stir mixture. Top with Cheddar cheese; cover, and cook on Low heat setting 3 to 5 minutes longer or until cheese is melted. Top with bacon and green onions. Serve with sour cream.




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