132 ozpackage frozen shredded hash brown potatoes,thawed
110.75 ozcan condensed cheddar cheese soup
½small onion,finely chopped
115.5 ozcan sloppy joe sauce
1cupshredded cheddar cheese,for topping
Spray your 5-qt crock pot (slow cooker) with nonstick cooking spray.
In a large bowl, combine shredded potatoes with the soup, egg, salt & pepper.
Stir well then spread it in the bottom of the crock pot.
In a large skillet, over medium heat, brown and crumble ground beef along with chopped onion.
Drain excess grease.
Stir in sloppy joe sauce.
Spoon sloppy joe mixture over hash brown mixture in crock pot.
Cover and cook on low for about 4 to 4 ½ hours.
About 10 minutes before the casserole is done cooking, sprinkle the shredded cheddar cheese on top. Cover and alllow cheese to melt before serving.
Shredded hash browns can be substituted for southern style hash browns, which are the smaller cubed potatoes, or you can use the Potatoes O'Brien that have peppers and onion mixed in with the cubed potatoes. If you'd like, about 10 minutes before it is ready, add about a cup of shredded cheddar cheese to the top of the casserole. Then put lid back on crock pot and allow the cheese to melt.