- 3 cups frozen hash brown potatoes, thawed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 (16 ounce) package frozen California blend vegetables
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 cup milk
- 12 ounces process cheese (eg. Velveeta), cubed
- 1 (2.8 ounce) can French-fried onions
- 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.