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006 (4)Beef & Hash Brown Casserole
Christy Jordan’s Southern Plate Classics magazine

0171 (30-ounce) bag frozen shredded hash brown potatoes
1 tsp salt, divided
1 pound ground beef
1 cup frozen vegetable seasoning blend (celery, bell pepper, and onion)
1 (26-ounce) jar pasta sauce
2 cups shredded cheddar and Mozzarella cheese blend

Preheat oven to 375 degrees. Spray a 13×9 inch baking dish with nonstick cooking spray.  Layer half of potatoes in bottom of dish; sprinkle with 1/2 tsp salt. Bake for 15 minutes.  Meanwhile, in a large skillet, cook ground beef and seasoning blend over medium-high heat until beef is browned and crumbly; drain. Spoon beef mixture over baked potatoes in dish. Top with remaining potatoes; sprinkle with remaining 1/2 tsp salt. Spread pasta sauce over potatoes. Cover and bake for 20 minutes. Uncover and top with cheese.center; Bake until cheese melts, 10 to 15 minutes more.

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