I was craving hash brown casserole, but I didn’t have any soup in the house. I had a packet of onion soup mix though, so I created the following recipe:
Teresa’s Hamburger Hashbrown Casserole
1 lb hamburger meat, lightly browned
1/2 to 3/4 onion, cooked with hamburger meat
2 cups sharp shredded cheese
1/2 packet French onion soup mix
1 1/2 cups chicken broth
6 diced red potatoes ( I leave peel on)
8 oz sour cream
Steak n Shake seasoning
1 pack of ritz crackers (I used gluten free)
1 stick butter or 1/2 cup Country Crock
Preheat oven at 425 degrees. Lightly brown ground beef and onion in a skillet. In a casserole dish, combine chicken broth and onion soup mix. Add cheese, hamburger meat, onions, diced potatoes and sour cream. Sprinkle spices over mixture and mix well.
Meanwhile melt butter and add the crackers, crushed. Coat crackers well with butter, then add to casserole after it has cooked for 30 min. Then cook 40 more minutes, but check potatoes for doneness at 30 min if your oven cooks faster than most.
Teresa’s Breakfast Quiche with Vegetarian Alternative at End of Post
Frozen hashbrowns, cubed (I use the ones with bell peppers)…about half a bag
1/2 stick butter
3 eggs, beaten
3/4 cup evaporated milk
1/2 pack sausage (I like hot), cooked and crumbled
1/2 onion, finely chopped and cooked in microwave with 4 TBS water for 2 minutes
1 and 1/4 cups sharp shredded cheddar cheese
Salt and pepper to taste
Preheat oven to 450 degrees.
In a 9 inch pie plate or cake pan, spread the frozen hashbrowns out evenly until the bottom of pan is completely covered. You may need to run a small amount of water over the hashbrowns to break them apart, but pat them dry before putting them in pan. Melt the butter and pour over the hashbrowns. Add a little salt and pepper and mix well and then spread out again evenly in pan. Bake 25 minutes. Potatoes should start to turn lightly brown on edges.
At the same time, mix all other ingredients in a mixing bowl. Once the hashbrowns are ready, pour the mixture over them.
Turn oven down to 350 degrees and bake quiche until golden brown on top, approx 25-30 min.
Alternatively, for a vegetarian quiche, just leave out the sausage and add half a bell pepper, finely chopped and cooked the same way as the chopped onions.
I made this delicious dish for supper by thinly slicing two baked potatoes (use at least as many potatoes as people you are cooking for…i was cooking for two) with the skins on and laying out flat in a pan. I drizzled olive oil and a couple Tablespoons of Blue Bonnet Light Spread over the potatoes and sprinkled them with the following:
Steak ‘n Shake seasoned salt (or substitute with another seasoned salt but this one is very good)
Cover with aluminum foil and bake approx.40 minutes at 425 degrees until tender.