Hamburger Crock Pot Casserole
I’m not sure where this recipe came from. It’s being recycled from the archives, and it already had my snarky commentary on the ingredients, but even still, I had to change a few more things. It’s just your basic American casserole, which can be given a makeover from scary industrial food to a delicious, fully local meal. Yay!
Preparation
1 pound hamburger or ground beef
1 medium onion, peeled and chopped
1 medium green pepper, chopped (optional)
1 can (15-1/4 ounces) whole kernel corn, drained (here’s the perfect example for having shucked out and frozen some of that fresh corn from the summer!)
1 can (4 ounces) mushroom stems and pieces, drained (canned mushrooms? Ew–use fresh for crying out loud.)
1 teaspoon salt
1/4 teaspoon pepper
1 jar (11 ounces) salsa
5 cups uncooked medium egg noodles (The Hilty dry egg noodles will work well here. The Midwest fresh pasta will get mushy if overcooked, so you may want to add it halfway through cooking, or cook it separately and serve the dish over your pasta.)
1 can (28 ounces) diced tomatoes, undrained (dice up the delicious Hilty tomatoes, or leave them whole)
1 cup water
1 cup (4 ounces) shredded cheddar cheese or blend of cheeses (I just had to remove American cheese from the blend, sorry.)
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Top with the green pepper, corn and mushrooms. Sprinkle with salt and pepper. Pour salsa over mushrooms. Top with noodles. Pour tomatoes and water over all. Cover and cook on low for 4 hours or until noodles are tender. Sprinkle with cheese just before serving. Serves 4 – 6