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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Shredded has browns make the golden crust for this family favorite shared by Kim Rauhala. The tasty toppings include ground beef, sliced mushrooms and shredded cheese. Sometimes I add basil or oregano to the seasonings, says the Didsbury, Alberta subscriber. Ingredients:
1 package (30 ounces) frozen shredded hash brown potatoes, thawed |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
1 pound ground turkey or beef |
3 celery ribs, chopped |
1 medium onion, chopped |
1 can (8 ounces) tomato sauce |
1 jar (6 ounces) sliced mushrooms, drained |
1-1/4 teaspoons chili powder |
3/4 teaspoon seasoned salt |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
2 cups (8 ounces) shredded colby-monterey jack cheese |
Directions:
1. In a large bowl, combine the hash browns and soup. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 30 minutes.
2. Meanwhile, in a large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Add the tomato sauce, mushrooms, chili powder, seasoned salt, garlic powder and pepper.
3. Spread over the crust. Sprinkle with cheese. Bake 10 minutes longer or until the cheese is melted. Yield: 8 servings.
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