Total Time
45mins
Prep 15 mins
Cook 30 mins

This makes a big batch. It's great as leftovers, but there's really no way to cut it down, so you could always make it in 2 pans and freeze the other one. I love to make it in the fall, it's a great, cheap way to warm the tummy.

Ingredients Nutrition

  • 1 lb ground beef
  • 20 hash brown patties, you may need to cut some to fit the bottom of your dish
  • 1 large onion, chopped
  • 1 (15 ounce) can baby peas, drained
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 12 cups cheddar cheese, shredded
  • salt and pepper

Directions

  1. Preheat oven to 350 degrees.
  2. Spray 11 x 15 casserole dish with cooking spray and set aside.
  3. In large skillet, brown ground beef and onions until cooked through, drain.
  4. Layer hashbrown patties in bottom of casserole dish and salt and pepper between the layers.
  5. Layer beef and onion mixture over the hashbrowns and salt and pepper the top.
  6. Sprinkle with can of peas.
  7. Spread soup over the top of the peas and sprinkle with salt and pepper.
  8. Top with cheese and bake until bubbly. About 30 minutes.