Hash Browns Casserole
"This is a casserole made with hamburger or vegetarian substitute for hamburg. It looked so simple and yummy I couldn't resist trying it. With a few adjustments, it turned out great. Good for freezing also."
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 7 cups frozen hash brown potatoes (*)
- 1 lb ground beef (**)
- 1⁄2 cup chopped onion, cooked
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (10 3/4 ounce) can cream of mushroom soup (***)
- 6 ounces cheddar cheese (1 1/2 cups) or 6 ounces colby cheese, shredded (1 1/2 cups)
directions
- Preheat oven to 350 degrees F. Grease a 13x9-inch pan.
- Line the prepared pan with frozen hash browns.
- Brown onion with burger in non-stick pan.
- Mix the soups with burger-onion mixture. Spread carefully over hash browns. Cover with shredded cheese.
- Bake for 30 minutes.
- To freeze this I divide it into portions appropriate to my appetite, usually 6 for this size pan.
- Wrap the way you usually do to freeze or freeze on cookie sheet and vacuumn seal each frozen portion.
- To re-heat frozen portions you can use your microwave. Either thaw first or from frozen. Time varies due to wattage of ;your microwave.
- You can also reheat in conventional oven from frozen or thawed state. Use 350 degree oven, cover loosely with foil and heat fo about 20 minutes.
- If using vacuumn sealed bags you could actually boil in the bag according to your particular sealer directions.
- *I recommend using measuring cups, as I found the frozen 32 oz bag to actually contain 9 cups.
- **Frozen Ground Meatless Burger Crumble.
- ***Use two cans (10 3/4 oz each) of the Cream of Mushroom, if a vegetarian.
- Yields: 8 servings, points per serving: 5.
- Nutritional Info: (per serving) 246 calories, 7 g. fat, 6.4 g. fiber.
- Adapted from: Jaime Jeroszko; Jamie's Kitchen.
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Reviews
-
DH absolutely loved this! He ate almost 1/2 the pan himself. I thought this was really good too and if you take into account the little it takes to prepare, it makes for one terrific supper. We had served it with green beans and then realized if we had corn instead, we would have the makings for a quick shepards pie. Thanks Nana Lee!!! -
This was just the recipe I was looking for tonight. I didn't have a lot of time, and it was a hit with the whole family. My youngest son swore he wasn't hungry and at a bite just to appease Mom, and then ended up eating almost a quarter of the whole pan!! It's a keeper, thanks for the post. I used seasoning salt with the meat and that added a good flavor.
RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>
