Here is it, the second day of the New Year and I’m still wandering around amazed that it’s now 2020. Maybe it’s me, maybe it’s my age but it seems so strange to me. What about you?
I don’t know about you, but I’m ready to settle into a normal routine. While the decorations are still up (waiting until after the Epiphany), I’m more than ready to slow down and savor the moment. This slow-cooker casserole is perfect. To begin with, unlike most slow-cooker meals, you don’t need to start it early in the morning. A few hours before supper time is great. And it utilizes ingredients that you might just have in the fridge and pantry, so no special shopping trips require.
Yeah, casseroles are such a welcome dish to have in your recipe box, don’t you think?
Slow-Cooker Beef and Scalloped Potato Casserole
1 cup Yellow Onion
1 lb lean Ground Beef
8 oz Cream Cheese, cubed
1-1/2 cups Water
1-1/2 cups Beef Broth
2 boxes Scalloped Potatoes
Spray 4 1/2- to 5-quart slow cooker with cooking spray. Peel and dice onion, set aside.
In 10-inch skillet over medium-high heat, cook beef and onions together, stirring occasionally, until the meat is brown. Drain well; return beef mixture to skillet over low heat; stir in cream cheese. Cook 2 to 3 minutes, stirring frequently, until cream cheese melts.
In slow cooker, mix water, beef broth and sauce packets (from scalloped potatoes boxes) with a whisk. Stir in the potatoes (from scalloped potatoes boxes). Spread beef mixture over potatoes.
Cover; cook on LOW for 2 to 2 -1/2 hours or until potatoes are tender and liquid is absorbed.
Stir mixture and keep warm while the toppings are made.
6 Slices Bacon
1 Green Onions
1 cup Sharp Cheddar Cheese, shredded
1 cup Sour Cream, if desired
When ready to serve, stack the bacon slices on top of one another and cut into pieces. Cook bacon in a skillet over medium-heat until nicely browned. Remove bacon pieces with a slotted spoon to a paper towel to drain, reserving bacon drippings for another use. (Might I suggest Corned Beef Hash and “Dirty” Fried Eggs)
Chop green onion into thin slices for a garnish.
Top casserole with Cheddar cheese; cover, and cook on LOW for about 3 to 5 minutes, just long enough for the cheese to melt. Top with bacon and green onions. Serve with sour cream.