Friday, March 18, 2016
Beef and Hash Brown Casserole
I don't know many people who don't like hash browns or consider them a comfort food. This recipe is a very easy one to put together, and you may even have the key ingredients in your freezer waiting to be made into something delicious!
1 (14 oz.) bag frozen hash browns
1 lb. ground beef, cooked and drained
1 (10.75 oz.) can 98% fat free cream of mushroom soup
1/2 c. milk, 1%
2 green onions, thinly sliced
2 c. shredded cheese (I used a processed American with salami, which is why it didn't melt normally on top)
Preheat the oven to 350 degrees. Spray a casserole dish or large quiche/pie pan with non stick cooking spray and set aside. In a small bowl, whisk the cream of mushroom and milk together until well combined. In a large bowl, add the hash browns, beef, sliced onion and soup mixture.
Spread out half of the potato beef mixture in an even layer on the bottom of your prepared pan. Sprinkle half of the cheese on top. Spread out the remaining potato and beef mixture and once again top with cheese. Bake in the oven for 45 minutes, until the potatoes are tender and the cheese is a golden brown (even if you use normal cheddar, it will melt normally but still get golden on top!). Let cool slightly before serving.