4-5 meidum sized potatoes, cooked and sliced, divided
1 pound ground beef, browned and drained, divided
12 ounce package frozen green beans, divided
1/2 pound Velveeta cheese, sliced, divided
10 3/4 ounce can cream of mushroom soup
Instructions
Place half the potatoes in the bottom of a buttered slow cooker. Layer in half the ground beef, followed by a layer of half the green beans. Top with a layer of half the cheese slices. Repeat all the layers. Pour soup over all. Cover and cook on low for 2 hours if the food is hot on high when put into the cooker, or on high for 2 hours if the food is cold when put into the cooker.
Originally Submitted
7/27/2016
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