This is a quick and easy, hearty, belly-filling, cupboard-emptying casserole perfect for the fall’s cool temperatures.
Preheat oven to 350F.
Brown ground beef and as you go, season with salt and pepper and add diced onion. You could use dehydrated onions bits as well. Cook until meat is browned and onions are softened.
While meat is browning, add the soup, cream cheese and milk to a small sauce pan over medium heat. When soup mixture is soupy, add it to the meat and stir together. Pour the mixture into a casserole dish, a 9×13 pan works best.
Layer the frozen veggies over the meat. I used mixed veggies but you can add whatever you like.
Top with tater tots or hashbrowns and put in the oven for 30-35 minutes. Pull out and top with cheese; return to the oven for another 10 minutes or till the cheese is bubbly.
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This was easy to make. I added some garlic seasoning, used Lawry’s seasoning salt – a good amount of fresh ground pepper and substituted sour cream for the cream cheese, since it is what I had on hand. Made with frozen broccoli and peas. Both my hubby & I really liked it. This would make a great pot luck recipe. Thanks for posting!
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teatimestacey on 12.29.2012
Forgot to mention in my review – in addition to adding some garlic seasoning, I also added some worsteshire sauce. Hubby had seconds – will defintely make again!