Tonight we are having leftovers of this recipe. It is a new one I tried on Sunday as part of my new year's resolutions to (1) do a better job of meal planning each week and (2) stay within our grocery budget. So far, so good. I used mozzarella cheese this time, but I think I will use cheddar or Colby jack cheese next time to give it a little more pizazz.
Claire ate this stuff up, which is also another new year's resolution: Claire will eat what we eat for dinner. I am not a short-order cook. She can eat her hot dogs, chicken nuggets and fish sticks for lunch, but for dinner, she is eating what we eat or she is not eating at all. She has been very good about at least trying one bite of something before she completely refuses to eat it. I think she liked this so much because of the green peas, which is a favorite at our house.
Hamburger Hash Brown Casserole (from e-mealz.com)
4c. frozen hash browns
1lb. ground beef
1c. diced onion
salt and pepper
10oz. pkg. frozen peas
1 can cream of mushroom soup
1c. shredded cheese
1/2 can (or more) French fried onion rings
Heat oven to 350 degrees. Butter 9x13-inch pan. Cover bottom of pan with hash browns. Brown ground beef and onion; drain. Add on top of hash browns. Sprinkle with salt and pepper. Add peas. Mix soup and milk; pour over casserole. Top with cheese and cover with aluminum foil. Bake for 45 minutes. Uncover and top with french fried onions. Return to over with heat turned off for 15 minutes. Yield: 6-8 servings.