Beef and Creamy Potato Casserole

1 pound lean ground beef

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

1/2 cup milk

1/4 teaspoon pepper

1 can (2.8 ounces) French-fried onions ( I get the bigger container b/c we like more on top)

4 cups frozen country-style hash brown potatoes (from 32-ounce bag)

2 cups frozen cut green beans

Directions:

1. Cook beef in skillet over med. heat about 8 min, stirring frequently, until brown; drain. Stir soup, milk, pepper, and half the onions (if you get the bigger container only put in about a 1/4 cup of the fried 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 and cook on low heat setting 6 to 7 hours. Top with remaining fried onions before serving.