Cheesy Hash Brown Beef Dinner

3 cups frozen hash brown potatoes, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
1/2 cup chopped onion
1 (16 ounce) package frozen California blend vegetables (or peas, beans, and corn)
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup milk
12 ounces process cheese (Velveeta), cubed
1 (2.8 ounce) can French-fried onions

Place potatoes in a lightly greased 5-qt. crock pot; sprinkle with salt and pepper. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over potatoes. Top with vegetables. Combine soup and milk; pour over vegetables. Cover and cook on low for 4 hours.
Top with cheese; cover and cook 30 minutes longer or until cheese is melted. Just before serving, sprinkle with French-fried onions.


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