Inner Chef

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Beef and Creamy Potato Casserole

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Beef and Creamy Potato Casserole                         Servings: 4-6

(From Inner Chef Group Member: Melanie Weaver)


1 lb. lean ground Beef (I used sausage)

1 can cream of mushroom soup(condensed)

½ cup milk

1 can French fried onions

4 cups frozen country-style shredded hash brown potatoes

2 cups frozen cut green beans (I used Green Giant)


In 10-inch skillet, cook beef over medium heat 5-7 minutes, stirring occasionally until brown: Drain. Stir in soup, milk, pepper, and half of the French fried onions.

Spray 3½ -4 quart slow cooker with cooking spray. Layer potatoes and green beans in cooker. Top with beef mixture; spread evenly.

Cover; cook on Low Heat setting 6-7 hours. Top with remaining onions before serving.

 (Photo: Melanie Weaver)


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