Ingredients:

• 1 (32 oz) bag of frozen Hashbrowns, shredded or cubed
• 2 Tablespoons Olive Oil
• 1 1/2 – 2 lbs Ground Beef
• 1 Onion, Diced
• 2 Cans Cream of Mushroom Soup
• 1  1/2 Cups whole milk or 1/2 and 1/2 (I use fat-free half and half)
• 2 Cups Sharp Cheddar Cheese, shredded
• 1 1/2 tablespoons Worcestershire sauce
• 2 teaspoons Morton’s Nature’s Seasoning
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

Directions:

1. Preheat oven to 350 degrees. Spray a 9 x 13 casserole dish with non-stick spray.
2. In a large pot heat the oil then add the onion to the oil and cook until they are translucent.
3. Add ground beef to the onion and cook until completely browned.  Drain off any excess grease from the pan.
4. Mix the hashbrowns, cream of mushroom soup, milk, Worcestershire sauce, Morton’s Seasoning, garlic powder, black pepper, and 1 1/2 cups of shredded cheese into the ground beef and mix together until well blended.
5. Pour into the casserole dish and bake for 30 minutes. Remove pan from oven and sprinkle with last 1/2 cup of cheese and return pan to oven for 10 minutes until cheese has melted and is bubbling.
6. Remove pan from oven and allow to rest for 5 minutes before serving.