Monday, November 06, 2006

Hearty Hash Brown Dinner

Hearty Hash Brown Dinner

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

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.

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