This dish is pure comfort food! Beef, potatoes, cream of mushroom soup simmer together for a dish you will love.
Ingredients
3 pounds lean ground beef
1 can (15 ounces) tomato puree
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 1/2 ounces) condensed French onion soup with beef stock
3/4 cup water
1 bag (28 ounces) frozen O’Brien potatoes with onions and peppers, thawed
4 medium carrots, diced (2 cups)
1 teaspoon salt
Directions
Cook beef in 12-inch skillet over medium-high heat about 10 minutes, stirring occasionally, until brown; drain
Mix tomato puree and mushroom soup in a medium bowl. Stir in onion soup and water.
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.
Cover and cook on a low heat setting 8 to 9 hours or until vegetables are tender. Hash will hold on low heat setting up to 2 hours.
Source: allrecipes.com