Recipe contributed by Gerry Butcher in “Sharing Food, Faith and Family,” published by St. Isidore Catholic Church.
1 lb. ground beef
1 to 2 green onions,
2 (14.5-oz.) cans asparagus
or green beans, drained
2 (4-oz.) can sliced mushrooms, drained
1 (15.25-oz.) can whole-kernel corn, drained
1 (4-oz.) can sliced water chestnuts, drained
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1 (10 3/4-oz.) can cream of mushroom soup
1 1/4 lbs. grated Cheddar cheese
1. Cook ground beef over medium-high heat on stove top. Add green onions.
2. Place in slow cooker and make two layers in slow cooker as follows: asparagus or beans, ground meat and onions, corn, mushrooms, water chestnuts, garlic powder and cayenne pepper.
3. Top with mushroom soup. Cook on Low for 6 hours. Add cheese and cook until melted.