Total Time: 40 Min.
Yield: 6
Ingredients:
- 1 lb ground beef
- 1 Small onion
- 1 Small Can mushrooms
- 1 14 Oz Can corn, drained
- 1 Package brown gravy mix
- 1 tsp Worcestershire sauce
- 2 cups frozen hash browns
- 1 package (4 oz.) instant mashed potatoes
- 1 1/4 cup water
Frozen corn works, use 1 1/4 cups.
Fresh sliced mushrooms work, 8 oz. Pre fry them. Dried wild mushroom rehydrated, works the best. Use the water as part of the liquid for the brown gravy mix.
Fresh grated potatoes work but you have to get as much of the water out as posible.
Steps:
- Pre heat oven to 375 degrees F. Thaw hash browns. Use a 9 inch pie plate or 9x7 inch dish and spray well with cooking spray. Make a crust of hash browns on the bottom and up the sides. Spray the top of the crust. Bake 15-30 minutes until crust is brown. Time will depend of how much water is in the potatoes.
- Make mashed potatoes or use leftovers (2 cups)
- Brown ground beef with chopped onion and mushrooms. I don't like big chunks of mushrooms so I chop them up. Drain the meat mixture. Add the corn and brown gravy packet and 1 1/4 cups of water. Stir well and bring to a boil for a few minutes.
- Remove browned crust and add the meat mixture and even out. Put the potatoes on top. I like to pipe the potatoes into little mounds all over the top.
- Bake in oven for 10 minutes. Then broil untill the potatoes are golden on top.
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