Ingredients
4 cups frozen shredded hash brown potatoes3 tablespoons canola oil1/8 teaspoon pepper1 pound ground beef1 cup water1 envelope brown gravy mix1/2 teaspoon garlic salt2 cups frozen mixed vegetables1 can (2.8 ounces) french-fried onions, divided1 cup shredded cheddar cheese, divided
Preparation
Preheat oven to 350°. In a large bowl, combine potatoes, oil and pepper. Press into a greased 8-in. square baking dish. Bake, uncovered, until potatoes are thawed and set, 25-30 minutes.
Meanwhile, in a large saucepan over medium heat, cook beef until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in water, gravy mix and garlic salt. Bring to a boil; cook and stir for 2 minutes. Add vegetables; cook and stir for 5 minutes. Stir in half of the onions and cheese. Pour over potatoes.
Bake 10 minutes. Sprinkle with remaining onions and cheese; bake until cheese is melted, 5 minutes longer.
