Hashbrown Casserole

From:  Heather Meehan

1 30oz bag frozen hashbrowns (I prefer Mrs Dells)

1/4 c melted butter

8oz sour cream

8oz shredded cheddar cheese

1 can of any cream soup (I mixed 1/2 mushroom and 1/2 chicken)

onion flakes to taste

Salt and pepper to taste

1 lb browned ground beef

1 bag frozen veggie of choice

 

Brown hamburger, drain grease off and put in the bottom of a 9x13 casserole dish. Put a layer of frozen veggies over hamburger. In a seperate bowl mix hashbrowns, butter, sour cream, cheese, soup, onion, salt and pepper. Stir well. Once the hashbrowns are well mixed, put them on top the frozen vegggies.

 

Bake on 350 for 35-45 minutes or until heated through.

 

If frozen, let thaw in fridge overnight and bake according to instructions.