Friday, January 15, 2010

Creamy Hash Brown Casserole

Finally this week we have had more normal temperatures. Mostly in the mid 20's but it sure beats the below zero temp's we had the last week.

This past week our local paper did a story on a women who had one of her recipes picked to be included in the "Gooseberry Patch Christmas with Family & Friends" 2009 Cookbook. The article included two recipes, and this week I made one of them and we loved it! I'm lucky because my family loves casseroles and they're even better as leftovers.

Creamy Hashbrown Casserole

1 # ground beef, browned and drained (when browning the ground beef, season with seasoning salt, garlic & onion)
1 package of room temperature cream cheese
1 can cream of mushroom soup
1 can drained mushrooms (I didn't have any in the house so we went without)
1 can of milk (use the soup can)
1 package (30 oz) frozen hash browns

Mix all ingredients together except the hash browns. Once mixed, add a couple shakes of Worchestershire sauce. Mix again, then add hash browns. Place mixture into a lightly greased 13 X 9 cake pan. Bake at 350 degrees for 45 minutes covered. Uncover, stir and bake a little longer to get a golden brown top on the hashbrowns. Once removed, let stand for 5 minutes


CosmoGirl Carla said...

Mmm, this sounds yummy . . . and quick. I bet my boys would really like it. I'll have to stop by the store next time I'm out and grab a bag of frozen hash browns!

Glenda/MidSouth said...

That does sound good - thanks for sharing the recipe.


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