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+ servings

Slow Cooker Hashbrown Beef Bake

Prep Time10 minutes
Cook Time2 hours
Servings - 4 servings

Ingredients 

  • 1 lb. ground beef
  • 1 Tbsp minced onion
  • 1 tsp garlic powder
  • 30 oz. frozen or fresh shredded hash browns
  • 10 oz. can cream of mushroom soup*
  • 1 cup milk
  • 1/2 cup beef broth optional for longer cooking
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste
  • Salad or fresh veggies side dish

Instructions

  • Open the can of cream of mushroom soup.
  • In a large skillet, brown the ground beef with the minced onion and garlic powder. Once browned, drain and then add to the base of the slow cooker.
  • In the slow cooker base, mix in the shredded hash browns, cream of mushroom soup, and milk (and broth if needed.)
  • Cook on high for 2 hours, or low for 4 hours. With 10-20 minutes left in the cooking cycle, add the shredded cheese on top and let melt.
  • Season with salt and pepper to taste.
  • Prepare the salad or fresh veggies.
  • Serve Slow Cooker Hashbrown Beef Bake with salad or veggies.

Notes

*You can find the homemade cream of mushroom soup by tapping here.
*Please note that if you need to cook longer than 2 hours on high, 4 hours on low, please add 1/2 cup broth before cooking.
*Note: you do not need to thaw the hash browns before slow cooking.