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| 1 - 1 1/2 Lb. | Ground Chuck, browned and drained |
| 1 | Medium Onion, chopped |
| 1 | Envelope Brown Gravy |
| 1 Can | Cream Corn |
| 1 1/2 Cups | Shredded Cheddar Cheese |
| 1 Pkg. | Frozen Hash Browns, slightly thawed |
| 1 Can | Cream of Celery or Chicken soup |
| 1/2 Cup | Evaporated Milk |
| Taste | Salt and Pepper |
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| 1. |
Place ground beef and onion in crockpot; 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. |
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| 2. |
Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours. If using a 5-quart or larger pot, you may use 2 pounds of ground beef and 32 ounces hash browns. |
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Recipe Submitted By: Chris Diamond
Category: Slow Cooker
Type: Beef
Bake Time:
Servings: 4
Prep. Time:
Utensils:
Notes: |
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