Yields
6 servings
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ingredients
2
⅕ lb(s) frozen hash browns (1Kg)
1
lb(s) extra-lean ground beef (500g)
2
cup frozen mixed vegetables, thawed and drained (500ml)
1
onion (1)
1 ½
cup chopped mushrooms (375ml)
1 10
oz frozen spinach, thawed and squeezed dry (284ml)
2
tsp canola oil (10ml)
2 10
oz condensed Cheddar Cheese soup (284ml)
½
cup sour cream (125ml)
½
evaporated milk (125ml)
1
cup shredded 3-cheese blend (250ml)
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directions
Step 1
Preheat oven to 425F/215C.
Step 2
Place ½ of hash brown in casserole and bake for 7 minutes. Remove from oven.
Step 3
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.
Step 4
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.
Step 5
Bake for 30 to 35 minutes, until golden and bubbling.