10 Layer Meat Veggie and Potato Dish

READY IN: 4hrs 20mins
Recipe by weekend cooker

a simple layered dish that is so easy to make. Makes a superb dinner.

Top Review by Dreamer in Ontario

I was sure this would be a hit and it was. I keep my ground beef in one pound packages in the freezer so I cut the meet down to one pound and used frozen peas. I was also dismayed to find I didn't have enough potatoes and all the stores were closed for Victoria Day. I substituted frozen hash brown patties and they worked out beautifully. Next time I'll use the sliced potatoes called for in the recipe. Thanks for sharing.

Ingredients Nutrition

  • 1 12 lbs lean ground chuck
  • 6 medium potatoes, thinly sliced, and divided
  • 1 onion, thinly sliced, and divided
  • 12 teaspoon salt, divided
  • 12 teaspoon black pepper, divided
  • 1 (15 ounce) can corn, undrained and divided
  • 1 (15 ounce) can peas, undrained and divided
  • 14 cup water
  • 1 (10 3/4 ounce) canfat-free low-sodium cream of mushroom soup

Directions

  1. Brown ground chuck in non stick skillet, then create the following layers in slow cooker.
  2. Layer 1, 1/4 of potatoes, 1/2 of the onions, salt, and pepper.
  3. Layer 2 half can of corn.
  4. Layer 3 one fourth of the potatoes.
  5. Layer 4 half can of peas.
  6. Layer 5 one fourth of the potatoes, mixed with remaining onions, salt, and pepper.
  7. Layer 6 remaining corn.
  8. Layer 7 remaining potatoes.
  9. Layer 8 remaining peas and water.
  10. Layer 9 ground chuck.
  11. Layer 10 mushroom soup.
  12. Cover and cook on high for 4 hours.

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