Posted by: Tiger Dave
Posted: 17th May 2011
Tiger Dave says:
This is an old favourite casserole recipe that I used to cook in the oven and it always went down very well with my family.As I said I used to cook it in the oven but last year I won a slow cooker and now use it all the time for the most enjoyable meals.As a matter of fact as i write this I have lamb Shanks cooking for tonights dinner.For the casserole I use what I call stewing chops and as there are three of us (wife and son 21) I use two each,they do not cost a lot and are just right for this dish.In a fry pan add a small amount of oil and brown the chops and place in slow cooker.Then add a can of tomato soup (440g)I add half can of water to get all of the soup,then add whatever spices you want.then peel and dice one or two medium carrots a couple of celery sticks diced,two cups of frozen peas and onion,(I use either onion powder or flakes as we are not big onion eaters and this way you get the taste and not the pieces of onion .
Then peel a couple of medium potatoes and slices them as though you were going to make scollops and place the slices on top of your casserole mix,sprinkle with paprika and cook on low for about six hours,(you can put this on in the morning and it is right for the evening meal.Serve on a bed of rice or my favourite is a bed of Mash potato,I will be surprized if there are not empty plate all round. Reply