Beefy Hash Brown Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Hashbrowns for dinner?? YEAH! This yummy dish is SIMPLE and scrumptious and can be alterered to your liking. Ingredients:
2 lbs ground beef |
1 medium onion, diced |
1 tablespoon garlic, minced |
32 ounces frozen mixed vegetables (or 2 cans drained veggies of your choice) |
2 (10 3/4 ounce) cans cream of chicken soup (or any condensed soup you like) |
3 cups cheese, shredded |
2 lbs frozen hash browns |
Directions:
1. I doubled and altered this recipe so I could use frozen veggies and so I could make multiple smaller pans so I can freeze them and use them as two-person dinners on work nights. Alter as you please, nothing in this recipe is a VITAL ingredient or measurement. Just the general idea for you to get started with.
2. Brown beef with onion and garlic (add seasoning salt if you like). Drain.
3. In a large bowl mix beef mix with veggies, soup and 2 C cheese.
4. In 2- 9x13 or 4- bread loaf pans, layer beef/veggie mix and hashbrowns. (make sure the veggie mix is the top layer or the hashbrowns dry out, ick!).
5. Sprinkle remaining cup of cheese over the tops.
6. Bake at 350 for 45 minutes.
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