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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
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 whole milk |
12 ounces process cheese (velveeta), cubed |
1 can (2.8 ounces) french-fried onions |
Directions:
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.
2. 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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