Slow Cooker Beef and Creamy Potato Casserole

INGREDIENTS

1

lb lean (at least 80%) ground beef

1

can (10 3/4 oz) condensed cream of mushroom soup

1/2

cup milk

1/4

teaspoon pepper

1

can (2.8 oz) French-fried onions

4

cups frozen country-style shredded hash brown potatoes (from 30-oz bag)

2

cups Green Giant® frozen cut green beans (from 1-lb bag)

DIRECTIONS

• 1
• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in soup, milk, pepper and half of the onions.
• 2
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Layer potatoes and green beans in cooker. Top with beef mixture; spread evenly.
• 3
• Cover; cook on Low heat setting 6 to 7 hours. Top with remaining onions before serving.