| | Crock Pot | | Slow Cooker Hashbrown Dinner (print) | | Provided By: Kelly | | Description: | | Ingredients | 1 lb ground beef, browned and drained
1 medium onion, chopped
1 envelope brown gravy
1 can cream corn
1½ cups shredded cheddar cheese
1 package (16 oz) frozen hasbrowns, slightly thawed (the cubed kind)
1 can cream of clery, mushroom, or chicken soup
½ cup evaporated milk
salt and pepper to taste | | Directions | Place browned ground beef and onion in crockpot; toss with gravy mix. Pour cream corn over mixture, then add half the cheese. Top with hashbrowns and remaining cheese. Mix the soup with evaporated milk and pour evenly over hashbrowns.
Cook on low for 6-8 hours, or high for 3½ -4½ hours. | | Notes | | |
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