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.