Hash Browns Stroganoff Pie |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a simple, but tasty meal that works great for those nights when you don't really feel like cooking but know you have to. It comes from Grandma's Touch cookbook. I jazz it up a wee bit with the cajun spice, can of diced green chili's and sometimes a chopped jalapeno. Those are optional items and can be left out if preferred. I usually serve it with a green salad and some steamed broccoli. (** I use Emeril Lagasse's Essence cajun spice) Ingredients:
2 cups frozen hash brown potatoes |
1 egg |
1 tablespoon sour cream |
1 lb lean ground beef |
1 tablespoon cajun spices (optional) |
1/2 cup onion, chopped |
1/4 cup celery, chopped |
1 cup condensed cream of mushroom & garlic soup |
1/4 cup sour cream |
1/4 teaspoon salt |
1/4-1/2 teaspoon pepper |
1 (4 ounce) can diced green chilies (optional) |
1 jalapeno, seeded and finely chopped (optional) |
1 cup cheddar cheese, grated |
Directions:
1. Combine the egg, potatoes and sour cream. Press into a greased 8 inch pie plate. Bake at 350°F for 15 minutes.
2. In a large skillet, brown the beef . Add the optional cajun spice when cooked about half way. Continue to brown beef until it's just finished cooking and drain off excess fat.
3. Add the onion and celery to the meat and saute until the onions are transparent. Remove from heat.
4. Add the soup, sour cream, salt & pepper. (This is when to add the optional tin of green chili's and jalapeno as well. Depending on our company, I sometimes leave out the jalapeno but do add the tin of diced chili's). Mix well.
5. Spread beef mixture into hash brown shell and top with grated cheese.
6. Bake at 350°F for 30 minutes.
7. Let sit for 5 minutes after removing from oven before serving.
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