Ingredients
3 cups frozen shredded hash brown potatoes, thawed1/2 teaspoon salt1/4 teaspoon pepper1 pound ground beef1/2 cup chopped onion1 package (16 ounces) frozen California-blend vegetables1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup whole milk12 ounces process cheese (Velveeta), cubed1 can (2.8 ounces) french-fried onions
Preparation
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.
