Slow Cooker Lumberjack Ground Beef Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F. Brush an 8-inch square baking dish with oil.
• Bake the waffles on a baking sheet until lightly golden and slightly crunchy, 10 to 12 minutes. Cut each waffle in half.
• Fill a small pot with the sliced potatoes, a large pinch of salt and enough cold water to cover the potatoes by 1 inch. Bring to a boil. Once the water starts simmering, cook the potatoes until tender, about 2 minutes. Strain the potatoes, and transfer to a large bowl.
• Heat the oil in a large skillet over medium-high heat. Add the peppers, scallion whites and garlic, and cook, stirring frequently, until the peppers are just tender and browned in some spots, 4 to 5 minutes. Transfer to the bowl with the potatoes, add 1 teaspoon salt and a few grinds of pepper and toss to combine. Transfer to the prepared baking dish, press into a flat layer and sprinkle half the Cheddar over the top.
• Whisk together the milk, eggs, 1 teaspoon salt and a few grinds of black pepper in a medium bowl.
• Layer the sausage, cut-side up, on top of the potato-pepper mixture. Shingle the toasted waffle halves, in two rows, on top. Pour the custard down one side of the casserole dish (it won't cover the waffles). Sprinkle the remaining Cheddar over the top, cover loosely with foil and bake until the Cheddar has melted, the custard is set, the potatoes are tender and the sausage is cooked through, about 40 minutes. Uncover, let rest for a few minutes and sprinkle the scallion greens over the top.

Steps:

• Cook and stir ground beef in a skillet over medium heat with onion and garlic until the meat is completely browned, about 10 minutes. Drain excess grease.
• Stir cream of mushroom soup, vegetable broth, vegetable juice cocktail, sherry, and Worcestershire sauce together in a slow cooker. Add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Set cooker to Low, cover, and cook until vegetables are tender and sauce has thickened, about 8 hours. If preferred, set cooker on High and cook 4 hours.

Steps:

• Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
• Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
• If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink and drain. Personally I keep frozen cooked hamburger in my freezer which makes this an even quicker recipe for me to put together.
• In a crock pot, combine potatoes, carrots, water, onion soup mix, garlic, Italian seasoning, salt, garlic powder and pepper.
• Stir in the cooked beef.
• Cover and cook on high for 4 to 5 hours.
• Stir in tomato soup and tomato paste.
• Cover and cook for 1 hour longer or until heated through.

Steps:

• Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.
• Cook on Low for 6 to 8 hours.