With the few simple ingredients it takes to make this, it is ideal for a weeknight meal. It only takes about thirty minutes so it’s perfect to whip up after a busy night of your kid’s sports games or following a long day of work. It’s filling, satisfying, and yummy! Check out what they are saying about this recipe over at Group Recipes:
This is one of my family’s favorites. If there are any leftovers it is just as good the next day.
When you want to feed a larger group, double the recipe and use a bigger casserole dish. Chances are you aren’t going to have to worry about putting away any leftovers…it’s that good!
Ingredients
1 lb. ground beef
1 can Swanson beef broth
1 small can Campbell’s cream of potato soup
1 20 oz. pkg. Ore-Ida shredded hash browns
1 C. shredded Kraft mozzarella cheese
Instructions
Preheat oven to 450°
Brown beef in skillet,drain.
Add broth and soup.
Spread hash browns in greased 9″x13″ baking dish.
Top with beef and broth mixture.
Bake covered for 20 minutes.
Uncover and cook another 10 minutes.
Sprinkle with cheese before serving.
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Quick Tip: Spray the foil with cooking spray before putting it on to keep it from sticking to the dish.
Thanks again to tnacndn from Group Recipes for this simple and delicious recipe.
Should the hash browns be thawed before baking?
No, whenever I use frozen hash browns I never thaw them.
Very good!! Needed salt n pepper but otherwise very good. I will make it again. My grandson who is very picky even liked it he said it needed some garlic will have it again keep the recipes,