Eric's Hash Potatoe Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 483.1
  • Total Fat: 30.9 g
  • Cholesterol: 94.9 mg
  • Sodium: 594.7 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 24.8 g

View full nutritional breakdown of Eric's Hash Potatoe Casserole calories by ingredient
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Introduction

This is a family favorite recipe of mine that my husband took and re-created. Originally it called for frozen mixed vegetables, but we found that we like to sauteed fresh veggies more. It has quite a bit on the sodium, but this can be reduced by using reduced sodium cream of mushroom soup, and reduce amount of cheese if you prefer. This is a family favorite recipe of mine that my husband took and re-created. Originally it called for frozen mixed vegetables, but we found that we like to sauteed fresh veggies more. It has quite a bit on the sodium, but this can be reduced by using reduced sodium cream of mushroom soup, and reduce amount of cheese if you prefer.
Number of Servings: 6

Ingredients

    3c Frozen Hash Brown Potatoes
    1 lb Lean Ground Beef
    1c each chopped (or sliced) fresh Onion, Bell Pepper, Mushroom
    1/2c Sour Cream
    1 - 10.75 oz. can of Cream of Mushroom Soup
    2 c (one package) of Colby and Monterrey Jack Cheese shredded

Directions

1. Crumble and cook ground beef, draining any fat.
2. Saute vegetables, set aside.
3. In mixing bowl mix soup and sour cream and half cup of shredded cheese.
4. In un-greased glass casserole dish, layer with meat on bottom, then a thin layer of the cheese - about a half cup (save some for top), then layer soup, sauteed vegetables, and top with hash potatoes.
5. Cook at 350F for 20 minutes or until potatoes are golden brown
6. Add remaining cheese on top, cook until cheese is melted. (5-10 minutes)

Number of Servings: 6

Recipe submitted by SparkPeople user MARCENSSERAPH.

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