For the next cycle of two weeks, maybe even 4 weeks, I’m going to try slow-cooker recipes because I’ve never cooked with a slow-cooker before and I would like to understand its benefits and limitations.

The first recipe was by far selected simply based on what I had available in the house since a rainy day made it unlikely to go out to the store.

The recipe is called Family Favorite Casserole and as far as I could tell it was quite simple: throw in some ground beef, some veggies, and a can of mushroom soup.

I can do that.

The results may not look pretty, but due to some liberties I’ve taken I ended up with another delicious meal on my hands.

I don’t really know who’s family found this to be a favorite (the author’s, I guess), but I can tell you mine liked it.

The additions I made to the recipe definitely had something to do with it.

Recipe

Hands-on time: 10-20 minutes, cook time: 6-10 hours on low or 3-4 on high.

Ingredients

• 1 pound ground beef, browned and drained
• 1 medium onion, chopped
• 1 1/2 cups diced potatoes
• 1 1/2 cups baby carrots, cut in thirds
• 1/2 teaspoon salt
• I can (10.5 ounces) cream of mushroom soup, condensed
• 1/2 cup milk
• 1 1/2 cups elbow macaroni, cooked
• 2 cups grated cheddar cheese

My additions:

• 2-3 slices of maple-peppered bacon, cut in 1-inch pieces
• 2-3 jalapenos, seeded and chopped

Preparation

Combine all ingredients except milk, macaroni, and cheese in greased 3 1/2 to 5-quart slow cooker.
Stir to combine.
Cover and cook on low heat for 6—10 hours or on high heat for 3—4 hours.
Stir in milk and cooked macaroni during the last 30 minutes of cooking if on low heat or the last 15 minutes if on high heat.
Sprinkle grated cheese over top.

Serve with buttery steamed asparagus.

Makes 6-8 servings.