Monday, March 3, 2008

Hearty Western Casserole

1 lb ground beef (browned)
1 can corn, drained
1 can kidney beans, drained
1 can tomato soup
1 cup cheese (Colby)
¼ cup milk
1 tsp minced dry onion flakes (or 1/2 cup chopped onion)
½ tsp chili powder

Combine ingredients, put in crockpot and cook for 1 hr on low. Serves about 4 (although there might not be enough for seconds).

Notes: I got this recipe from Jill over the phone, so it may not be exact. She also mentioned that you can bake dinner rolls separately and serve on top. For us, 1 hr. on low wasn't enough time to warm it up all the way, but we used frozen corn. B and I both liked it. In fact, B said she really, really liked it.


  1. How long would you say you ended up warming it in the crockpot? I much prefer frozen corn over canned, so I would need to follow this recipe closer to the way you did it, at least as far as timing goes.

    I love that every time it's my turn to cook for FHE I come to your blog. I'll probably end up making this tonight if I have time to swing by the store.

  2. Shark, I don't remember exactly how much more time I left it in the crockpot, but I turned it to high when I did.

    I think if you turned it to high right away, it would be ready within the hour.

  3. This recipe is much like our old family favorite accept for the biscuits. My late wife used the smaller refregerator buscuits that come in the tube (usually 10 to a tube) which she dipped in melted butter/Marg, then coated on both sides with corn meal and placed right on the casserole mixture around the edges. They bake right along with the casserole, which makes them even better.
    She would put the casserole in the oven for 10 mins though before taking it out and placing the biscuits as described. a very good hearty meal!