Monday, November 16, 2009

Hashbrown Potato Casserole

This is my version of Tator-Tot Casserole. I used to make the traditional Tator-Tot casserole until I saw this version and tried it. Now I'm a convert, I like this version a lot more and won't ever go back to the tator-tots. It's a family favorite and the kids love it.

Whatcha Need
1 lb of ground beef
1/2 onion, chopped
1 can of Cream of Mushroom soup
1/3 cup of milk
2 cups of cheese (whatever you have on hand)
1/2 of a 32oz bag of country style hash browns
Seasonings...Salt, Pepper, Garlic Powder (Not Pictured)


Whatcha do with it...
Pre-Heat Over to 400 degrees.

Brown ground beef and onion. Season with Salt, Pepper and Garlic Powder. About 8-10 minutes.

Meanwhile, line a baking dish with the frozen hash browns.

To the ground beef mixture add one can of cream of mushroom soup and 1/3 cup of milk and mix it all together. Let cook together for about 5 minutes. Just until everything is warmed through.

Poor Beef mixture over the frozen hash browns

Top with a layer of cheese

Bake at 400 for 20 minutes

Whatcha get...
A yummy stick to your ribs dinner. (Not a very photogenic dinner, but trust me it sure is yummy.)
(On this night we paired with corn.)

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