Ingredients:
1 to 1 1/2 pounds ground chuck, browned and drained
1 medium onion, chopped
1 envelope brown gravy
1 can (16oz) cream corn
1 1/2 cups shredded cheddar cheese
1 package (16 to 20 oz) frozen hash browns, slightly thawed
1 can cream of celery, mushroom, or chicken soup
1/2 cup evaporated milk
salt and pepper to taste
Directions:
Place ground beef and onion in slow cooker/Crock Pot; toss with gravy mix. Pour cream corn over ground beef mixture, then add half the cheese. Top with hash browns, and remaining cheese. Mix the soup with evaporated milk and pour evenly over the hash browns. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours. If you want to double this for a 5-quart or larger pot, use 2 to 3 pounds of ground beef and 32 ounces hash browns.
Serves 4.
No comments:
Post a Comment