Cooking Time:
8 hours on Low, or 4 hours on HighServings:
6-8
Ingredients
1 lb. ground beef1 large onion, diced
5 medium potatoes, cubed
1 garlic clove, fresh or 1½ tsp. minced garlic
15 oz. stewed tomatoes
16 oz. kidney beans
10 3/4 oz. soup, cream of mushroom (1 can)
½ tsp. oregano
¼ tsp. black pepper, freshly ground
1 tsp. kosher salt
1½ cups grated cheese, monterey jack or cheddar
This recipe for Slow Cooker Lumberjack Casserole has been around for decades. It came from the logging camps in the Northlands where they were famous for their hearty meals. Kiddos will like this recipe just because of the story!
- In a skillet, brown the ground beef and drain the fat, transferring the ground beef to a slow cooker.
- In a bowl, smash a little of the tomatoes with juice, using a potato masher. When complete add to ground beef mixture with juice to slow cooker.
- Combine the rest of the ingredients EXCEPT the cheese and stir to mix well.
- Cover. Crock on Low for 8 hours or on High for 4 hours.
- Sprinkle the top with cheese and let cook for one more hour covered.
NOTE: Serve with a side of cornbread or fresh baked biscuits. YUMMY!
Happy Crocking!
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XOXO,
Jenn
This was good! Mine didn’t turn out this deep dark color. I added a little tomato past with it. I also used petite chopped tomatoes cause that is what I had and I blended them a little. I will add more meat next time just because we like things meaty. I also think it needs a little more kick. Maybe some cumin. I honestly wonder what it would be like with tomato soup instead. This is a very good base to play with. I will definitely be doing this one again.
You don’t cook the potatoes beforehand, correct?? Thanks 🙂
That is correct Cheicle! Happy Crocking!
One question, do you drain the kidney beans? Thanks.