Family Favorite Casserole - Crock Pot

Okay, I didn't name it! It's the name it came with. On our list, this ranks as "eh, pretty good, nothing special." It tastes alright, though I highly recommend adding pepper!

Now, I do want to add something on my explanation for this meal. We used cream of celery, which if I had to guess is probably not high on the list of "strong flavored condensed soup." The recipe originally called for cream of mushroom. I made the switch because my spouse doesn't like mushrooms. Using cream of mushroom may give the recipe more kick. So, I suggest throwing in some pepper and see how it goes with cream of mushroom - if you like mushrooms. If not, it's still pretty good with cream of celery, but it won't leave your taste buds reeling in sensory overload. Make sense?

Family Favorite Casserole

1 lb ground beef, browned and drained
1 medium onion, chopped
1.5 c. diced potatoes
1.5 c. baby carrots, cut in thirds
1/2 tsp salt
1 can cream of mushroom soup*
1/2 c. milk
1.5 cups small shell pasta, cooked
2 c. grated cheddar cheese
**pepper

Directions:

Combine all ingredients except milk, shells, and cheese in greased 3.5 - 5 quart slow cooker. Stir to combine. Cover and cook on low heat 6 - 10 hours or on high 3 - 4 hours. Stir in milk and cooked shells during the last 30 minutes of cooking if on low heat or the last 15 minutes if on high heat. Sprinkle grated cheese over top. Makes 6 - 8 servings.

Serving suggestion: Serve with buttery steamed asparagus.

* Or cream of celery
** We added it after the fact and to our personal tastes, so before or after, whatever you like.