๐ป๐๐ โ๐๐๐๐ค๐ ๐ป๐๐๐๐ข๐๐๐๐ ๐ถ๐๐ ๐ ๐๐๐๐๐ ๐ค๐๐กโ ๐๐๐๐๐๐๐ ๐๐๐ ๐ถโ๐๐๐ ๐
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
1 lb ground beef or ground turkey ๐
1 onion, chopped ๐ง
2 cups frozen mixed vegetables (carrots, peas, corn) ๐ฅ๐ข
1 can (10.5 oz) cream of mushroom soup ๐ฅซ
1 cup sour cream ๐ถ
1 cup shredded cheddar cheese ๐ง
4 cups frozen shredded hashbrowns ๐ฅ
1 tablespoon olive oil ๐ซ
Salt and pepper to taste ๐ง
Fresh parsley for garnish ๐ฟ
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
1. Cook the beef ๐งโ๐ณ: In a large skillet, heat the olive oil ๐ซ over medium heat. Add the ground beef or turkey ๐ and cook until browned, breaking it apart with a spoon. Add the chopped onion ๐ง and continue to cook until the onion is soft. Season with salt and pepper ๐ง to taste.
2. Add the vegetables ๐ฅ๐ข: Stir in the frozen mixed vegetables ๐ฅ๐ข and cook for 3-4 minutes, allowing the veggies to thaw slightly. Add the cream of mushroom soup ๐ฅซ and sour cream ๐ถ, stirring until the mixture is well combined and creamy.
3. Assemble the casserole ๐ฒ: Preheat your oven to 375ยฐF (190ยฐC). In a greased 9ร13-inch casserole dish, spread the frozen shredded hashbrowns ๐ฅ evenly on the bottom. Layer the beef and vegetable mixture on top of the hashbrowns.
4. Add the cheese ๐ง: Sprinkle the shredded cheddar cheese ๐ง generously over the top of the casserole, creating a cheesy layer that will melt into the hashbrowns and beef as it bakes.
5. Bake the casserole ๐ฒ: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbling. The hashbrowns should be crispy around the edges and the cheese melted and bubbly.
6. Serve and enjoy ๐ฝ๏ธ: Garnish with fresh parsley ๐ฟ for a pop of color and serve warm. This hashbrown hamburger casserole is perfect for weeknight dinners or cozy family gatherings! ๐
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