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Beefy Hash Brown Bake Recipe

A topping of french-fried onions provides a little crunch to this meaty main dish from Rochelle Boucher of Brooklyn, Wisconsin. "Since this casserole is practically a meal in itself, I simply accompany it with a fruit salad and dessert," she relates.

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Beefy Hash Brown Bake Recipe

Prep: 15 min. Bake: 25 min.

Yield: 4 Servings

15 25 40

Ingredients

4 cups frozen shredded hash brown potatoes
3 tablespoons canola oil
1/8 teaspoon pepper
1 pound ground beef
1 cup water
1 envelope brown gravy mix
1/2 teaspoon garlic salt
2 cups frozen mixed vegetables
1 can (2.8 ounces) french-fried onions, divided
1 cup (4 ounces) shredded cheddar cheese, divided

Directions

In a large bowl, combine the potatoes, oil and pepper. Press into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until potatoes are thawed and set.
Meanwhile, in a large saucepan over medium heat, cook the beef until no longer pink; drain. Stir in the water, gravy mix and garlic salt. Bring to a boil; cook and stir for 2 minutes. Add vegetables; cook and stir for 5 minutes. Stir in half of the onions and cheese.
Pour over potatoes. Bake for 5-10 minutes. Sprinkle with remaining onions and cheese; bake 5 minutes longer or until cheese is melted. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 682 calories, 43 g fat (16 g saturated fat), 105 mg cholesterol, 1,201 mg sodium, 39 g carbohydrate, 5 g fiber, 35 g protein.

Originally published as Beefy Hash Brown Bake in Quick Cooking May/June 2001, p43

Cheese Tip

Select sharp cheddar when using packaged shredded cheese for recipes that you'd like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

When buying bulk cheese, 4 ounces equals 1 cup shredded.

Store cheese in an airtight containers, plastic bags or plastic wrap in the refrigerator (about 4 months for soft cheeses and 6 months or hard cheeses).

Cheese can be frozen for longer storage time. Because the freezing process changes the cheese's texture slightly, it is best to use it in cooking or baking.

When cooking with natural unprocessed cheese, melt at low temperatures to keep the cheese from turning tough and stringy.

When adding cheese to a soup or sauce, stir in the cheese at the end of cooking to avoid over-heating. Shredding the cheese allows it to melt faster with a minimum of heating.

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Reviewed on Apr. 23, 2013 by moncher2

A HUGE hit with my family!! I did have to improvise a little with what I had available. Use frozen Potatoes O'Brien in place of hash browns and just broccoli for the mixed vegetables. Such a versatile dish - a modified shepherd's pie of sorts - but just fabulous! Esp when the family goes back for seconds and thirds!! Definitely a keeper!

Reviewed on Feb. 03, 2009 by mdivineconsign

This recipe has been a "thumbs up" family favorite standby for years. We lovingly call it the Cardiac Casserole. I always double (and sometimes triple) the recipe so that the family has left overs for lunches to take to work. Its a thrifty meal and the individual servings also freeze well.