1 pound ground beef
1/4 teaspoon salt
1/2 (16-ounce) package frozen mixed vegetables
1 (10.75-ounce) can cream of chicken soup, undiluted
1 cup (4 ounces) shredded Cheddar cheese
1/2 (32-ounce) package frozen seasoned potato nuggets
Directions: Preheat oven to 400 degrees. Cook ground beef and salt in a skillet over medium heat, stirring until meat crumbles and is no longer pink; drain. Spoon ground beef into a sprayed 2-1/2-quart shallow baking dish.Layer frozen vegetables, soup and cheese over ground beef. Top with frozen potatoes.
Bake casserole for 30 minutes or until potatoes are golden.
Modifications:
-I added a diced garlic clove.
-I added 1 chopped onion.
Here's what you'll need:
Preheat the oven to 400 degrees.
I "chopped" an onion with my Vidalia Chop Wizard.
Sidenote: Have you seen these? I got it for Christmas and it "chops" everything for you in perfect little pieces. Love it!
Just place it on the grate (comes with 2 different sizes) and close the lid down.
Here's what you get. You can buy them at Bed, Bath & Beyond.
I switched out grates and then "diced" a garlic clove.
Brown the ground beef, onions, and garlic.
Once browned, put the meat in a baking dish.
Add frozen vegetables.
Spread the undiluted cream of chicken soup.
Sprinkle with cheese.
Top with diced hashbrown potatoes (or any type of potato you prefer).
Put in oven for 30-40 minutes.
Here's what you'll end up with:
This was a good, comforting dish for a cold winter day. I was a bit skeptical about using cream of chicken soup with ground beef but it added a bit of sweetness that I wasn't expecting.
This type of recipe is great for slipping veggies onto your kids' plates while masking it with the gooeyness of cheese and potatoes.
Hope you enjoy!
April
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