Slow Cooker Cheesy Beef Casserole

I wanted to come up with another slow cooker dish, especially now that it’s starting to turn cooler outside. I had some beef and hash browns in the freezer, so I came up with a beef version of my Slow Cooker Cheesy Chicken Casserole. It was a hit. The picture really doesn’t do this little casserole justice. The beef turned out really flavorful and goes so well with the hash browns, not to mention the cheese…..everything is better with cheese right?

Here’s what you need:

*1 lb. ground beef; I used an 85% to 15% fat ratio.

*2 garlic cloves, minced

*1 small onion, chopped

*1 tsp. beef stock base, or beef Bouillon; I like Better Than Bouillon Beef flavor

*2 tsp. Worcestershire sauce

*1 tsp. onion powder, or more to taste

*1 tsp. garlic powder, or more to taste

*1 tsp. cracked pepper

*2 Cups shredded cheese; I used a cheddar Monterey blend

*1 bag of frozen hash browns

*1 Cup of milk

Heat a large pan to medium high heat. Add ground beef and break apart while cooking.

Add onions and garlic and continue to cook until beef is no longer pink; drain if needed.

It is important to make sure all of the fat is drained off or the hash browns will get soggy while cooking.

Turn the heat down to medium and stir in the beef base, Worcestershire sauce, onion powder, garlic powder and pepper. Cook for about 1 minute more; taste to see if you need to add any more spices. Take off the heat and set aside.

Spray a slow cooker with no stick spray.

Add a layer of the hash browns on the bottom of the slow cooker.

add some of the cheese on top of the hash browns.

Spoon the beef mixture on top of the cheese.

Add another layer off cheese over the beef.

Then another layer of hash browns.

And can you guess what comes next? Why cheese of course. Top the hash browns with another lovely layer of cheese.

Pour the milk over the cheese.

The milk will not cover the cheese. Too much milk will make the hash browns soggy.

Cover and cook on low for 4 to 4 1/2 hours.

Serve and enjoy!

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Cheesy Bacon Hash Brown Waffles Topped with a Fried Egg

I’m once again pulling out the waffle maker to make these cheesy bacon hash brown waffles. These waffles are an alternative to your average breakfast waffles. These are made from hash browns, cheese and what’s not to love….bacon. How can this get even better you ask? Top it with a nice fried egg.

Here’s what you need:

This is for 2 servings (1 waffle each), but you can double this of course to make more. If you are making more servings than your waffle maker holds, place the cooked waffles in a 200° oven so they will stay warm while the others are cooking.

*2 Cups shredded hash browns; I used the frozen kind and thawed them out in the microwave.

*4 eggs, divided

*1 TBS oil

*salt and pepper to taste

*1 1/2 Cups shredded cheese; I used a Colby Monterey Jack blend

*3 strips of bacon, cooked and crumbled

Preheat waffle maker and spray with no stick spray.

In a bowl, combine hash browns, 2 eggs, salt and pepper, shredded cheese and bacon.

Mix until blended.

In a non stick pan, cook eggs in about 1 TBS oil on medium to medium high heat until the whites are cooked, but the yolks are still runny; season to taste with salt and pepper.

While eggs are cooking, spoon hash brown mixture onto the waffle maker. Cook about 5 minutes or until golden brown.

Place on plates and top with the egg.

Then behold all of that nice egg action when you cut into it. Now stop drooling over mine and go make you some.

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