Wednesday, September 3, 2008


Better Homes & Gardens Crockery Cooker Cook Book

1 1/2 lb. ground beef
1/2 c. chopped celery
1/2 c. chopped onion
1/3 c. chopped green bell pepper
2 16 oz. cans diced tomatoes, with juice
2 10 3/4 oz. cans cream of celery soup
2 17 oz. cans creamed corn
1/4 c. snipped parsley
1/2  t. thyme
salt (optional)
pepper (optional)

In skillet cook beef, celery, onion and pepper until meat is browned; drain well. Transfer mixture to crockpot. Stir in tomatoes, soup, corn, parsley and thyme. Cover and cook on low heat for 8 hours. Season to taste with salt and pepper, if desired.

Makes about 11 cups.

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