Somehow between picture 1 and picture 2 my camera broke a spring in my lens and now we’re on the hunt for a new camera. We found an upgraded model that has the new necessary lens as well as a different long lens so hubby and I will both have camera bodies, but it is going on a Thanksgiving special for A LOT off so we’re waiting to buy it!  So these pictures aren’t the best quality for today.


1 pound ground beef
1 small onion, chopped
1/2 cup water
1/2 cup milk
1/2 teaspoon cream of tartar
6 medium potatoes, peeled and sliced thin
1/4 cup flour
FRESH ground salt and black pepper, to taste
2 cups diced carrots
1 cup diced celery
1 cup grated cheddar cheese
1 can Green Giant white shoe peg corn
2 tablespoons COLD unsalted butter, diced
1 can cream of mushrooms soup or 1 1/3 cup soup substitute + 1tablespoon milk
2 tablespoons snipped chives

  • Spray the inside of the crock pot with non-stick spray.
  • Brown the ground beef and onion together until there is no more pink.
  • Drain off grease.
  • Add to crock pot in an even layer.
  • Top with celery and carrot pieces.
  • Combine water and milk in a large mixing bowl.
  • Whisk in cream of tartar until smooth.
  • Add potato slices to milk mixture, coating well. This will prevent browning while slow cooking.
  • Drain potato slices REALLY WELL.
  • Evenly arrange potato slices over the carrots and celery.
  • Whisk together the flour, salt, pepper and half the cheddar cheese.
  • Sprinkle the flour cheese mixture over the potato slices evenly.
  • Dot with the diced butter.
  • Whisk together the soup and 1 tablespoon milk.
  • Spread soup mixture evenly over top of everything.
  • Cover.
  • Cook on low 5 hours or until the potatoes are tender.
  • Top with remaining cheddar cheese and cook another 20 minutes until melted and gooey.
  • Garnish with chives.
  • Cut and serve.

NOTES: Canned green beans or frozen peas make a great substitution and/or addition for the corn.

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