Slow Cooker Ground Beef and Hash Brown Bake Directions:
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Heat a large nonstick skillet over medium-high heat. Add ground beef and cook for 7 minutes, breaking it up until fully browned. Drain completely.
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Add onion and garlic and cook for 3 minutes until softened.
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Season with 1/2 tsp salt, 1/4 tsp black pepper, and Italian seasoning. Stir and remove from heat.
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In a large bowl, mix hash browns, condensed soup, Greek yogurt, 1 cup cheddar cheese, milk, remaining salt, and pepper until fully combined.
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Lightly spray a 5–6 quart slow cooker with nonstick spray.
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Spread half of the hash brown mixture evenly on the bottom.
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Layer the beef mixture evenly over the potatoes.
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Top with the remaining hash brown mixture and smooth the surface.
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Cover and cook on LOW for 5 hours or on HIGH for 3 hours, until potatoes are tender.
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Sprinkle remaining 1/2 cup cheddar evenly over the top.
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Cover and cook for 20 minutes until cheese is fully melted.
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Let rest for 5 minutes and garnish with parsley or green onions before serving.
WW Points Calculation
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1 1/2 lb 96% lean ground beef (6 oz cooked per serving × 6 servings): 6.00
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Condensed cream of mushroom soup, 10.5 oz: 4.00
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Reduced-fat cheddar cheese, 1 1/2 cups: 12.00
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Frozen hash browns, Greek yogurt, milk, onion, garlic, seasoning: 0.00
Points Information:
Total Points: 22.00
Servings: 6 servings, 1 1/2 cups each
Points per serving: 3.67
Nutrition Information
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Calories: 295
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Fat: 9 g
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Protein: 33 g
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Carbohydrates: 23 g
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Sugar: 2 g
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Sodium: 610 mg
I'm waiting for your comments! Enjoy!
