Monday, February 10, 2014

Jason's Cowboy Casserole/stew (crock pot)


Jason's Cowboy Casserole/stew Redux (crock pot)

Well after four days of turkey I was ready for something different so I jumped into one of my favorite dishes that I make. It had been a while since I made it so when I tried posting the recipe the other day I kept missing ingredients so now that it's fresh in my mind here is the actual recipe.

*NOTE: If you would rather have a thicker casserole type dish instead of a stew like dish *picture below* then omit the beef broth.


Ingredients:

1lb. ground beef
1lb. ground pork
1/2 tsp. onion salt
1/2 tsp. black pepper
1 tbsp. Worcestershire sauce
1 large onion - sliced
2 stalks of celery - diced
4 medium potatoes peeled and sliced 1/4" thick
1 cup frozen or fresh carrots sliced
1 cup frozen peas or 1 can peas - drained
1 cup frozen corn or 1 can corn - drained
1 8oz package sliced fresh mushrooms mushrooms or 1 8oz can - drained
1 can cream of chicken soup
1 can cream of celery soup
1 can beef broth (omit if you prefer it thicker)
1 cup sour cream
1 tbsp. dried parsley
1 tbsp. garlic powder
1/2 tsp. Thyme
1/2 tsp. Rosemary
2 cups Sharp cheddar cheese (to be added at end of cooking).

Brown the beef and pork together with the Worcestershire sauce, salt and the pepper. (picture below is browned with fresh parsley, green, yellow and red sweet peppers, celery and garlic, this recipe leaves lots of recipe for experimentation). Drain of excess grease.







In a large bowl whisk together both cream soups, beef broth, parsley, thyme, garlic and rosemary till creamy. Add the celery, mushrooms, peas, corn and meat one at a time and mix thoroughly.

Spray the crock pot well with non-stick cooking spray (I use canola, but any will do).


Layer half of the potatoes and carrots in the bottom of the crock pot and top with half of the onions. Spread half of the meat mixture over the potatoes and onions. Add another layer of potatoes, carrots and onions (the remainder of them) and top with the remainder of the meat mixture.

cook on low for 8-10 hours or high 6-8 hours or until potatoes are tender.

15 minutes before serving top with the sharp cheddar cheese and allow to melt for 15 minutes.

Serve and ENJOY!