Beefy Hashbrown Supper*
Ingredients
1 1/2 pounds lean ground chuck, browned1 (1 ounce) packet dry brown gravy mix
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn
1 (8 ounce) package shredded cheddar cheese, divided
1 (16 ounce) package frozen hashbrowns, partially thawed
1 (10 ounce) can goldern mushroon soup
1 (5 ounce) can evaporated milk
Instructions
- Place browned beef in sprayed slow cooker and toss with dry brown gravy.- Add cream corn and whole kernel corn and cover with half cheddar cheese.
- Top with hashbrowns and remaining cheese.
- In bowl, combine mushroom soup and evaporated milk. Mix well and pour over hash browns and cheese.
- Cover and cook in low for 6 to 8 hours. serves 4 to 6.