Start Saving Today!

Jan 5, 2010



1 to 1 1/2 pounds ground chuck, browned and drained

1 medium onion, chopped

1 envelope brown gravy

1 can (16 oz) cream corn

1 1/2 cups shredded cheddar cheese

1 package (16 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

Place ground beef and onion in crackpot; 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 using a 5-quart or larger pot, you may use 2 pounds of ground beef and 32 ounces hash browns. Serves 4.