Beefy Hash Brown Bake Recipe

4.5 2 4
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Beefy Hash Brown Bake Recipe

Read Reviews
4.5 2 4
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 4 cups frozen shredded hash brown potatoes
  • 3 tablespoon vegetable 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 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 saucepan over medium heat, cook the beef until no longer pink; drain. Stir in 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.
Originally published as Beefy Hash Brown Bake in Quick Cooking May/June 2001, p43

Nutritional Facts

1 cup: 682 calories, 43g fat (16g saturated fat), 105mg cholesterol, 1201mg sodium, 39g carbohydrate (5g sugars, 5g fiber), 35g protein.

  • 4 cups frozen shredded hash brown potatoes
  • 3 tablespoon vegetable 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
  1. In a 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.
  2. Meanwhile, in a saucepan over medium heat, cook the beef until no longer pink; drain. Stir in 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.
  3. 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.
Originally published as Beefy Hash Brown Bake in Quick Cooking May/June 2001, p43

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MY REVIEW
moncher2 User ID: 2518768 36237
Reviewed Apr. 23, 2013

"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!"

MY REVIEW
mdivineconsign User ID: 1752650 30414
Reviewed Feb. 3, 2009

"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."

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