&frac15; lb(s) frozen hash browns (1Kg)
lb(s) extra-lean ground beef (500g)
cup frozen mixed vegetables, thawed and drained (500ml)
cup chopped mushrooms (375ml)
oz frozen spinach, thawed and squeezed dry (284ml)
tsp canola oil (10ml)
oz condensed Cheddar Cheese soup (284ml)
cup sour cream (125ml)
evaporated milk (125ml)
cup shredded 3-cheese blend (250ml)
Preheat oven to 425F/215C.
Place ½ of hash brown in casserole and bake for 7 minutes. Remove from oven.
In a nonstick skillet heat 1 tsp oil and cook ground beef for 5 minutes, until no longer pink. Remove from pan and reserve. In same pan cook onions and mushrooms in 1 tsp oil, until tender and water has evaporated from mushrooms.
In a bowl, combine beef, mixed vegetables, onion mixture, soup, sour cream and milk. Place in casserole. Top 1/3 of casserole with spinach. Sprinkle cheese over casserole and top with remaining hash browns.
Bake for 30 to 35 minutes, until golden and bubbling.