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Sanderson's Cookbook, Ground Beef and Potato Casserole
Ground Beef and Potato Casserole
1 pound lean ground beef
1 medium onion, chopped
1 package cheddar and bacon potatoes (5 1/4-ounce)
1 can whole kernel corn (15 1/4-ounce), well drained
1 can condensed cream of potato soup or cream of mushroom soup (10 3/4 ounces)
1 cup water
3 tablespoons dry sherry
1/2 cup chopped roasted red peppers
1 can (4 ounces) diced green chiles
Cook beef and onion on top of the stove in a large skillet over medium-high heat. Stirr often until the beef is browned and crumbly. Drain excess fat. Scatter dried potatoes over the bottom of a medium sized slow cooker. Sprinkle in the corn. In a medium bowl, whisk together the undiluted soup with the sauce mix packet from the package of potatoes, water, and sherry, until fully blended. Stir in roasted red peppers and green chiles. Drizzle about a third of the mixture over the corn and potatoes without mixing. Top with the cooked beef and onion. Pour the remaining soup mixture evenly over the top, not mixing. Cover and cook on low approximately 4 hours until potatoees are tender. Serves 4-5 people.
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