Colder weather and casserole comfort foods seem to go together. I've been reading this recipe for Hamburger Hot Pot over and over. I found it in "Crock-Pot Slow Cooker Cuisine by Rival". Today I finally tried it. The combination of the seasonings, ground beef, onions, potatoes and soup just sounded so good to me. Of course, I made the usual changes including extra lean ground beef, lower sodium salt and Mrs. Dash garlic & herb seasoning. I couldn't find a lower sodium or fat-free golden mushroom soup, so I just had to use the regular version. Ground turkey could also be used in place of the ground beef. We liked it, but next time I'll use round steak cut in cubes and cream of mushroom soup. The original recipe called for three onions, which I thought was excessive. I just used one and a half.
Hamburger Hot Pot
1-1/2 pounds ground chuck or lean ground beef
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and sliced
3 medium onions, sliced
1 can (10-3/4 ounces) condensed golden mushroom soup
1/2 cup water
In skillet, lightly brown ground beef; drain well. Add garlic powder, salt and pepper; set aside. Place half the potatoes and half the onions in greased Crock-Pot. Add browned beef. Top with remaining potatoes and onions. Combine mushroom soup and water; spread over top, being sure to moisten and cover evenly. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours. Serves 4 to 6.
Nutritional Value Per Serving: Calories 443, Fat 21 gm, Sodium 999 mg, Protein 28 gm, Carbohydrate 35 gm, Cholesterol 82 mg