Hash Brown Dinner

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 milk

12 ounces process cheese (Velveeta), cubed

1 can (2.8 ounces) french-fried onions



Directions:

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.

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.