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Prep: 10 minutes Cook: 2 hours 10 minutes
Makes: 6 servings (about 1 cup each)
Ingredients:
- 2 pounds ground beef
- 1 large onion, chopped (about 1 cup)
- 2 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Mushroom
Soup (Regular or 98% Fat Free)
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 3 1/4 cups frozen fried potato nuggets
Directions:
1. Cook the beef and onion in a 10-inch skillet over medium-high heat until
the beef is well browned, stirring to separate meat. Pour off any fat.
2. Stir the soup, ketchup and Worcestershire in the skillet. Spoon the beef
mixture into the removable stoneware of the Casserole Crock
TM
slow cooker.
Arrange the potato nuggets around the edge of the removable stoneware.
3. Cover and cook on LOW for 2 to 3 hours.
Time-Saving: This recipe may also be cooked on
HIGH for 1 1/2 to 2 1/2 hours.
Tater-Topped Casserole
Slow Cooker Recipe Book