|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 61g||79%|
|Saturated Fat 21g||103%|
|Total Carbohydrate 76g||28%|
|Dietary Fiber 7g||26%|
|Total Sugars 10g|
|Vitamin C 18mg||92%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy slow cooker hash brown dinner takes just minutes to assemble, and it's an excellent choice for a busy day. Just set the slow cooker and you're free for the rest of the day.
Browned ground beef is seasoned and layered with cream-style corn, hash brown potatoes and a condensed soup topping. You can use refrigerated hash brown potatoes but thawed frozen hash browns may be used.
1 tablespoon vegetable oil
1 1/2 pounds lean ground beef, such as chuck or round (85% to 90%)
1 medium onion, chopped
1 (.87-ounce) envelope brown gravy
1 (15-ounce) can cream-style corn
1 1/2 cups shredded cheddar cheese
1 (16- to 20-ounce) package frozen hash browns, slightly thawed
Salt, to taste
Freshly ground pepper, to taste
1 (10 3/4 ounces) can condensed cream of celery, mushroom, or chicken soup
1/2 cup evaporated milk
Heat the oil in a large skillet over medium heat. Add the ground beef and onions; cook, stirring, until the beef is no longer pink and the onions are slightly tender.
Spoon the browned ground beef and onions into the bottom of a slow cooker (at least 4-quart size). Add the gravy mix and toss.
Pour cream-style corn over the ground beef mixture and top with half of the shredded cheese.
Top with hash browns; sprinkle with salt and pepper. Top with the remaining shredded cheese.
In a bowl mix the soup with evaporated milk; taste and season with salt and pepper. Spoon the soup mixture evenly over the hash browns and cheese. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.