My younger son loves corn a lot as well, so I think the extra ingredient is just perfect for it. You can also get creative and make your recipe extra special. I get excited when I try to add something unique to my existing recipe. I think I may even try green beans the next time I make this delicious hashbrown casserole. You can also leave the cheese out if you don’t want it on the top. Some people prefer to do this but I am not one of them as I’m a cheese-o-holic LOL
I really enjoyed the added corn. It blends well with the cheese and the burger. I like how it gives that crunch and how it blends well with the softness of the hash brown.
Ingredients
4 Cups Frozen Hashbrowns, shredded or cubed
2 Tablespoons Bertolli extra-virgin Olive Oil
1 Pound Tyson Ground Beef
1 Small Onion, Diced
1 Can Cream of Campbell’s Mushroom Soup
1 Cup Borden Milk
1½ Cups Kraft Shredded Cheese
Kosher Salt and Black Pepper
optional: a can of corn
Instructions
Heat the Olive oil in a skillet
Add the onion to the oil and cook until they are translucent
Add the ground beef to the onion and brown completely
Mix the hashbrowns, cream of mushroom soup, milk and 1 cup of shredded cheese into the ground beef and mix together
Place the mixture into a baking dish and bake at 350 degrees for 30 minutes
Add the last ½ cup of shredded cheese to the top of the casserole for the last 10 minutes of baking. Enjoy!
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Quick Tip: You could substitute cream of mushroom instead of cream of chicken!
I made this dish after seeing it on my Kindle and not impressed. It need more seasonings in the ground beef and definitely in the hash browns. The sauce was way too soupy and did not thicken while baking. I would decrease the quantity of milk.