Ingredients:
1 lb ground beef
1 diced onion
2 cloves minced garlic
1 diced bell pepper
4 peeled and sliced potatoes
2 cups baby carrots
1 can (15 oz) drained corn
1 can (15 oz) drained green beans
1 can (10.5 oz) condensed cream of mushroom soup
1 cup shredded cheddar cheese
Salt and pepper to taste
1 tsp dried thyme
1 tsp dried rosemary
1/2 cup beef or vegetable broth
Instructions:
Brown the ground beef in a large skillet over medium heat and drain excess fat.
Add diced onion and minced garlic to the skillet; sauté until the onion is softened.
Season the beef mixture with salt, pepper, dried thyme, and dried rosemary. Mix well.
In a separate bowl, combine cream of mushroom soup with beef or vegetable broth.
In a slow cooker, layer sliced potatoes at the bottom.
Spread the seasoned ground beef over the potatoes evenly.
Add diced bell pepper, baby carrots, drained corn, and drained green beans over the beef layer.
Pour the cream of mushroom soup mixture evenly over the vegetable layer.
Sprinkle shredded cheddar cheese on top.
Cover and cook on low for 6-8 hours or until potatoes and vegetables are tender.
Before serving, gently stir the casserole to combine the ingredients.
Adjust seasoning if needed and serve the Slow Cooker Hobo Casserole hot.
Feel free to personalize this recipe by incorporating your favorite vegetables or adjusting the seasonings to match your taste preferences.
