Ingredients

The following ingredients have 7 Servings
  • Vegetable spray
  • 5 cups frozen Southern Style Hash Brown Potatoes (divided)
  • 1.5 lbs browned and drained ground beef (about 3 cups)
  • 3 cups shredded cheddar cheese (divided)
  • 10.5 oz cream of chicken, mushroom or celery soup
  • 1 soup can full of milk (10 oz)
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2-1 teaspoon ground pepper
  • 15 oz. canned corn kernels (drained)

Instruction

  • Brown and drain the ground beef.
  • Spray the bottom of a casserole crock pot.
  • Spread 3 cups of hash brown potatoes evenly over the bottom of the crock pot.
  • In a separate bowl mix the cream soup, milk, 1/2 cup cheese, garlic powder, salt and half teaspoon ground pepper.
  • Add the ground beef to the bowl, mix well and spread over the hash browns in the crock pot. Spread the can of drained corn over the top.
  • Spread the remaining 2 cups of hash browns over the top and sprinkle with ground pepper.
  • Cover and cook for 4 hours on high or 6-7 hours on low or until the hash browns are cooked through.
  • 10 minutes before serving sprinkle the remaining 2 1/2 cups of cheddar cheese over the top, recover and heat until cheese has melted.