When school is back in session, I go into a bit of a panic mode. Gone are the glorious summer days where we lived without a schedule. Now we have school drop off and pick up, doctor appointments and activities galore.
As we adjust to the year’s new routine, I look to quick and easy casserole recipes to feed my family. One dish meals are my favorite and this recipe is great because it incorporates all four food groups it one complete meal. To make preparation easy, it includes frozen and canned ingredients and dried herbs.
Hash Brown Casserole
1 pound lean ground beef
1 T Country Crock spread*
1 t minced garlic
1 15oz can diced tomatoes, drained
1 t chili powder
1 t dried oregano
1/2 t salt
1/4 t pepper
12 oz frozen mixed vegetables
3 cups seasoned shredded hash browns, thawed
8 oz. shredded cheddar
Preheat oven to 400 degrees.
Melt one tablespoon of Country Crock spread in a saucepan on high. Add ground beef and cook until brown. Add garlic about half-way through cooking. Drain fat.
Mix in the remaining ingredients, bring to a boil and simmer on low for 10 minutes. Meanwhile, mix hash browns with one egg and half of cheddar cheese.
Spread meat mixture along the bottom of a greased 8×8 glass pan. Add the hash brown topping, and sprinkle the remaining 4 oz. of shredded cheddar.
Bake in the over for 30 minutes, or until the topping is golden and crispy.
*I’m still on my weight-loss journey, so I like to reduce calories wherever I can. This is why when browning the ground beef, I used Country Crock spread instead of regular butter or oil. It has 30% fewer calories per serving with no trans fat, partially hydrogenated oil or cholesterol.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.