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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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1/27/2009

Beef & Hashbrown Bake

Beef & Hashbrown Bake

4 cup frozen shredded hasbrowns
3 tbs vegetable oil
1/8 tsp pepper
1 pound ground beef
1 cup water
1 packet of dry brown gravy mix
1/2 garlic powder
2 cups frozen mixed veggies
1 (2.8 oz) can of French-fried onions, divided
1 cup shredded cheddar cheese, divided

In a bow, combine potatoes, oil and pepper. Press into a greased 8 inch square baking dish. Bake uncovered at 350 for 20 minutes until potatoes are thawed and set. You can let it go a little longer if you want them to start to crisp up.

In a skillet over medium heat, cook the ground beef until no longer pink; drain. Stir in water, gravy packet, and garlic powder. Bring to a boil and cook for 2 minutes, stirring frequently. Add frozen vegetables cook and stir for 5 more minutes. Stril in half the french fried onions and cheese.

Pour over potatoes. Bake for 10 minutes. Sprinkle with remaining onions and cheese; bake for 5 minutes or until cheese is melted.

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