1 TB oil
1 to 1 1/2 lb ground beef
1 medium onion, chopped
1 envelope brown gravy (use homestyle)
1 can (15oz) cream style corn
1 1/2 c shredded cheddar cheese
1 pkg (16-20oz) frozen hash browns, slightly thawed
salt and pepper to taste
1 can condensed cream of celery soup
1/2 c evaporated milk
Directionsheat the oil in a large skillet over medium heat. Brown the ground beef and onions until beef is no longer pink and the onions are tender.
Spoon the browned ground beef and onions into the bottom of a slow cooker. Add the gravy mix and toss.
Pour the cream-style corn over the beef mixture and top with half of the shredded cheese.
Top with hash browns; sprinkle with salt and pepper. Top with the remaining shredded cheese.
In a bowl, mix the soup with evaporated milk; sate and season with salt and pepper. Spoon evenly over the hash browns and cheese. Cook on low for 4 to 6 hours or high for 2 to 4 hours and serve.