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Enjoy this recipe from Slow Cookers, Casseroles & Skillets.
Submitted by: John Alexander from New Britain, CT
2 lbs. ground beef
1 egg, beaten
1 c. onion, finely chopped
1/2 c. shredded Cheddar cheese
2 T. catsup
2 T. evaporated milk
1/2 c. saltine cracker crumbs
salt and pepper to taste
1/2 c. all-purpose flour
1 to 2 T. oil
10-3/4 oz. can cream of mushroom soup
Combine beef, egg, onion, cheese, catsup, milk, cracker crumbs, salt and pepper in a large bowl. Mix well and form into 8 patties; roll in flour. In a skillet over medium-high heat, brown patties in oil; drain. Layer patties in a slow cooker with spoonfuls of soup. Cover and cook on high setting for 3 to 4 hours. Serves 8. | |
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Combine beef, egg, onion, cheese, catsup, milk, cracker crumbs, salt and pepper in a large bowl. Mix well and form into 8 patties; roll in flour. In a skillet over medium-high heat, brown patties in oil; drain. Layer patties in a slow cooker with spoonfuls of soup. Cover and cook on high setting for 3 to 4 hours. Serves 8. |
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