Hash Brown Dinner

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 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. Cook on low for 6 to 8 hrs, or on high for 3 1/2 to 4 1/2 hrs. If
using a 5-quart or larger pot, you may use 2 pounds of ground beef and 32
ounces hash browns.

Jenn in Middle Missouri

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