Hearty Hash Brown Dinner
TOTAL TIME: Prep: 15 min. Cook: 4-1/2 hours
YIELD: 4 servings.
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.
Ingredients
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3 cups frozen shredded hash brown potatoes, thawed
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 pound ground beef
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1/2 cup chopped onion
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1 package (16 ounces) frozen California-blend vegetables
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 cup whole milk
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12 ounces process cheese (Velveeta), cubed
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1 can (2.8 ounces) french-fried onions
Directions
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1.
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.
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2.
Top with cheese; cover and cook 30 minutes longer or until cheese is melted. Just before serving, sprinkle with french-fried onions.
Nutrition Facts
1 cup: 775 calories, 47g fat (23g saturated fat), 124mg cholesterol, 2207mg sodium, 39g carbohydrate (14g sugars, 4g fiber), 45g protein.
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