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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 24 |
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This is part of my OAMC rotation. This makes 2 - 4 serving casseroles. Ingredients:
2 lbs ground beef |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1 teaspoon dried onion flakes |
1/4 teaspoon pepper |
1 (32 ounce) package frozen cubed hash brown potatoes, thawed |
4 cups shredded cheddar cheese, divided |
1 (8 ounce) can mushroom stems and pieces, drained |
Directions:
1. Cook beef until no longer pink and drain.
2. Combine the soups, onion and pepper.
3. Add the potatoes, 2 cups cheese and mushrooms.
4. Stir in beef.
5. Transfer to two greased 8-in. square baking dishes.
6. Sprinkle each with 1 cup cheese.
7. Cover and freeze one casserole for up to 3 months.
8. Cover and bake the remaining casserole at 375° for 45-50 minutes or until potatoes are tender.
9. Uncover and bake for 5-10 minutes or until cheese is melted.
10. When ready to use frozen casserole:
11. Thaw in the refrigerator overnight.
12. Remove from the refrigerator 30 minutes before baking.
13. Bake as directed above.
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