Elk Hashbrown Casserole

1. 1lb elk burger
2. 1 medium onion finely chopped
3. 2 tsp. beef flavored better than bouillon or 2 cubes beef bouillon crushed
4. 1 bag hashbrowns
5. 2 cups shredded cheddar cheese
6. 1 can cream of celery soup
7. ½ cup milk
8. 1 tsp. salt
9. ¼ tsp pepper
10. French’s Onions

Brown burger with the chopped onion. Combine cream of celery soup, milk, salt, pepper, and cheese in a large bowl. Add hashbrowns and browned burger and mix until the hashbrowns are evenly coated. Empty mixture into a 2 quart baking dish, or a pan that has been coated with cooking spray. Cover and put in 375 oven for about an hour, or until it is cooked all the way through. Pull out and top with French’s onions and put back in oven uncovered until onions are crispy, then serve.