Ingredients
3 pounds lean ground beef
1 15 oz can tomato puree…
1 10 3/4 oz can condensed cream of mushroom soup
1 10 1/2 oz can condensed French onion soup with beef stock…
3/4 cup water
1 bag frozen O’Brien potatoes with onions and peppers thawed, 28 ounces
4 medium carrots diced (2 cups)
1 teaspoon salt
1-2 cups shredded cheddar cheese
Servings: 6
Instructions
1. Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring
occasionally, until brown; drain
2. Mix tomato puree and mushroom soup in medium bowl. Stir in onion soup and
water.
3. Spray 5- to 6-quart slow cooker with cooking spray. Reserve 1 cup of the potatoes.
Gently mix beef, remaining potatoes, carrots, salt and soup mixture in cooker.
Sprinkle with reserved 1 cup potatoes the add cheese.
4. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Hash
will hold on low heat setting up to 2 hours.