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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Says Cathy Casement-McDowell of Tulsa, Oklahoma: âThe great thing about this recipe is you only have to do the prep work once, but get two meals from it! Itâs easy to modify for any taste: use cream of chicken soup for celery, frozen or canned peas or green beans for mushrooms, etc.â Ingredients:
2 pounds ground turkey or beef |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1-1/4 teaspoons dried parsley flakes |
1 teaspoon dried minced onion |
1/4 teaspoon pepper |
1 package (32 ounces) frozen cubed hash brown potatoes, thawed |
4 cups (16 ounces) shredded cheddar cheese, divided |
1 can (8 ounces) mushroom stems and pieces, drained |
Directions:
1. In large skillet, cook beef over medium heat until no longer pink; drain. Meanwhile, in a large bowl, combine the soups, parsley, onion and pepper. Add the potatoes, 2 cups cheese and mushrooms. Stir in beef.
2. Transfer to two greased 8-in. square baking dishes. Sprinkle each with 1 cup cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 45-50 minutes or until potatoes are tender. Uncover and bake for 5-10 minutes or until cheese is melted.
3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (4 servings each).
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