Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, April 26, 2013


I got this recipe email today.  I thought it worth sharing with you.  When I make it I will make some changes including using whole-grain crackers instead of saltines.  I will use canola or coconut oil and low-fat or fat-free cream of mushroom soup.

  • 2 Pounds lean ground beef
  • 1 Package onion mushroom soup mix
  • 1/2 Cup crushed saltine crackers
  • 1 egg
  • 1/4 Cup milk
  • 2 Tablespoons vegetable oil
  • 1/4 Cup flour
  • 2 Cans cream of mushroom soup
  • 1 Package brown gravy mix

In a large bowl, mix together beef, onion mushroom soup mix, crushed saltine crackers, egg, and milk.

  1. Using your hands, shape beef mixture into 8 patties.

    Heat oil in a large skillet over medium-high heat.

    Dredge the patties in flour to coat and brown on both sides.

    Place the browned patties into the slow cooker (overlapping is ok).

    In a medium bowl, prepare the brown gravy according to package instructions.  Mix in both cans of mushroom soup; pour gravy mixture over the patties.

    Cook on LOW for 4 to 6 hours, or until beef is done.

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