Ingredients
Scale
- 1 lb ground beef
- 4 medium potatoes, diced
- 2 carrots, diced
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup tomato sauce
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme or rosemary
- Salt and pepper, to taste
- 1 cup shredded cheese
Instructions
- Brown the ground beef in a large skillet over medium-high heat, crumbling as it cooks, until no longer pink (5-7 minutes). Drain the fat.
- Transfer the browned beef to a slow cooker. Add the onions, garlic, bell peppers, carrots, and other desired vegetables. Stir to combine.
- Pour in the diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, thyme, salt, and pepper. Stir gently to combine.
- Layer the diced potatoes and optional egg noodles on top of the beef and vegetable mixture. Cover with the lid.
- Cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are tender.
- About 30 minutes before the cooking is complete, stir in the shredded cheese, allowing it to melt.
- Let the casserole rest for 5-10 minutes before serving.
Notes
- For vegetarian alternatives, substitute the ground beef with lentils, crumbled tofu, or soy-based ground meat.
- For gluten-free, ensure Worcestershire sauce and other ingredients are certified gluten-free.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 7 hours (on low) or 4 hours (on high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approx. 1/6 of casserole)
- Calories: ~320
- Sugar: 5g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg