BEEFY HASH BROWN BAKE
Yields 4 servings
4 cups frozen shredded hash brown potatoes
3 tbsp. vegetable oil
1/8 tsp. pepper
1 lb. ground beef
1 cup water
1 envelope brown gravy mix
1/2 tsp. garlic salt
2 cups frozen mixed vegetables
1 can (2.8 oz.) french-fried onions, divided
1 cup (4 oz.) shredded cheddar cheese, divided
In a bowl, combine the potatoes, oil and pepper.  Press into a greased 8-in. square baking dish.  Bake, uncovered, at 350 for 15-20 minutes or until potatoes are thawed and set.

Meanwhile, in a sauepan over medium heat, cook the beef until no longer pink; drain.  Stir in water, gravy mix and garlic salt.  Bring to a boil; cook and stir for 5 minutes.  Stir in half of the onions and cheese. 

Pour over potatoes.  Bake for 5-10 minutes.  Sprinkle with remaining onions and cheese; bake 5 minutes longer or until cheese is melted.
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