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frozen hash brown potatoes ground beef onion cream of chicken soup cream of mushroom soup Cheddar cheese
Viewed: 142 - Published at: 3 years agoIngredients
- 7 cups frozen hash brown potatoes (*)
- 1 lb ground beef (**)
- 12 cup chopped onion, cooked
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (10 3/4 ounce) can cream of mushroom soup (***)
- 6 ounces cheddar cheese (1 1/2 cups) or 6 ounces colby cheese, shredded (1 1/2 cups)
Method
- Preheat oven to 350 degrees F. Grease a 13x9-inch pan.
- Line the prepared pan with frozen hash browns.
- Brown onion with burger in non-stick pan.
- Mix the soups with burger-onion mixture.
- Spread carefully over hash browns.
- Cover with shredded cheese.
- Bake for 30 minutes.
- To freeze this I divide it into portions appropriate to my appetite, usually 6 for this size pan.
- Wrap the way you usually do to freeze or freeze on cookie sheet and vacuumn seal each frozen portion.
- To re-heat frozen portions you can use your microwave.
- Either thaw first or from frozen.
- Time varies due to wattage of ;your microwave.
- You can also reheat in conventional oven from frozen or thawed state.
- Use 350 degree oven, cover loosely with foil and heat fo about 20 minutes.
- If using vacuumn sealed bags you could actually boil in the bag according to your particular sealer directions.
- *I recommend using measuring cups, as I found the frozen 32 oz bag to actually contain 9 cups.
- **Frozen Ground Meatless Burger Crumble.
- ***Use two cans (10 3/4 oz each) of the Cream of Mushroom, if a vegetarian.
- Yields: 8 servings, points per serving: 5.
- Nutritional Info: (per serving) 246 calories, 7 g. fat, 6.4 g. fiber.
- Adapted from: Jaime Jeroszko; Jamie's Kitchen.
