Beefy Hash Brown Casserole

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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
  • Brown beef with onion and garlic (add seasoning salt if you like). Drain.
  • In a large bowl mix beef mix with veggies, soup and 2 C cheese.
  • 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!).
  • Sprinkle remaining cup of cheese over the tops.
  • Bake at 350 for 45 minutes.
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