1 1/2 lbs. ground chuck, browned and drained 1 medium onion, chopped 1 envelope brown gravy 15 oz. can cream corn 1 1/2 cups sharp cheddar cheese, shredded 16 oz. frozen hash browns, slightly thawed 10 3/4 oz. can cream of mushroom soup 1/2 cup evaporated milk 15 oz. can black-eyed peas, drained salt and pepper to taste
Place ground beef and onion in a crockpot. Add gravy mixture, creamed corn and half of the cheese. Add the hash browns and remaining cheese. Mix the soup with the evaporated milk and pour over the hash brown mixture. Cook on high for 3 1/2 to 4 1/2 hours. Add the black-eyed peas the last 30 minutes of cooking.
Ken Oliver, Cooking With Ken, e-mail: firstname.lastname@example.org
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