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Hearty Hash Brown Dinner Recipe

50% would make again

AT Marge Berg's house in Gibbon, Minnesota, this meal-in-one with vegetables and ground beef is frequent fare. "It's great for potlucks, too," she adds, French-fried onions sprinkled on after cooking create a crispy topping.

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4 Servings
Prep: 15 min. Cook: 4-1/2 hours

Ingredients

3 cups frozen shredded hash brown potatoes, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
1/2 cup chopped onion
1 package (16 ounces) frozen California-blend vegetables
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
12 ounces process cheese (Velveeta), cubed
1 can (2.8 ounces) french-fried onions

Directions

Place potatoes in a lightly greased 5-qt. slow cooker; sprinkle with salt and pepper. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over potatoes. Top with vegetables. Combine soup and milk; pour over vegetables. Cover and cook on low for 4 to 4-1/2 hours.
Top with cheese; cover and cook 30 minutes longer or until cheese is melted. Just before serving, sprinkle with french-fried onions. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 775 calories, 47 g fat (23 g saturated fat), 124 mg cholesterol, 2,207 mg sodium, 39 g carbohydrate, 4 g fiber, 45 g protein.

Hearty Hash Brown Dinner published in Quick Cooking July/August 2005, p51

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