 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Our three young children keep me very busy. So I need dishes that are quick to cook and, most importantly, that the kids will eagerly eat. This recipe meets those criteria.Lois Oligmueller, West Point, Nebraska Ingredients:
4 cups frozen shredded hash brown potatoes, thawed |
3 tablespoons vegetable oil |
1/8 teaspoon pepper |
1 pound ground beef |
1 envelope brown gravy mix |
1 cup water |
1 package (10 ounces) frozen mixed vegetables, thawed |
1/2 teaspoon garlic powder |
1 cup (4 ounces) shredded cheddar cheese, divided |
1 can (2.8 ounces) french-fried onions, divided |
Directions:
1. In a bowl, combine hash browns, oil and pepper. Press onto the bottom and 1 in up the sides of an ungreased 9-in. square baking dish. Bake, uncovered, at 350° for 15 minutes. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in gravy mix and water. Add vegetables and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in 1/2 cup cheese and half of the onions. Spoon into the potato shell. Bake, uncovered, at 350° for 15 minutes. Sprinkle with the remaining cheese and onions. Bake 5 minutes longer. Yield: 4-6 servings.
|
|