Crock Pot meat and potato casserole

1 lb ground meat


1 can (10 3/4 oz) condensed cream of mushroom soup

1/2 cup milk

1/4 teaspoon pepper

1 can (2.8 oz) French-fried onions

4 cups frozen country-style shredded hash brown potatoes

2 cups frozen cut green beans

1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in soup, milk, pepper and half of the onions.

2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Layer potatoes and green beans in cooker. Top with beef mixture; spread evenly.

3. Cover; cook on Low heat setting 6 to 7 hours. Top with remaining onions before serving.