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Hearty Slow Cooker Casserole

Prepared by: Susan Mills-Gray,
Nutrition Specialist,
University of Missouri Extension
January 4, 2015

  

Yield: 6 servings

 

Ingredients

  • 1 onion, chopped
  • 1 lb. 90/10 ground beef, browned and rinsed
  • 6 medium potatoes, sliced
  • 1 clove garlic, minced
  • 1 (16 oz.) can low sodium kidney bean, with the juices
  • 1 (15 oz.) can low sodium diced tomatoes, with the juice
  • 1 (10.5 oz.) can low sodium cream of mushroom soup
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 cup finely shredded sharp cheddar cheese

 

Preparation

  1. Mix all of the ingredients except the cheese in a 6 quart crock-pot and stir well.
  2. Cover and cook on high for 4 hours or on low for 8 hours.
  3. Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional 1 hour.

 

 

Nutrition information per serving 

Calories: 356

Total Fat: 14g

Saturated fat 6g
Cholesterol 67mg
Sodium 641mg
Carbohydrates 43g
Protein 27g

 

 

Source: adapted by Susan Mills-Gray from crockpotladies.com

 

 

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to hhthttp://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Thursday, January 29, 2015