Skip to content Ingredients
- Hashbrown patties
- 1 pound of hamburger
- 1 onion
- 1 can Cream of Mushroom Soup
- Milk
- Frozen peas
- American cheese slices
- French fried onions
Instructions
- Spray a 9x13 inch pan with non-stick cooking spray.
- Line the bottom of the pan with hashbrowns.
- Brown the hamburger and onions; drain.
- Mix 1 can cream of mushroom soup with half can of milk; then add the hamburger and onions.
- Spoon the soup-hamburger mixture on top of the hashbrowns.
- Top with frozen peas.
- Cover with American cheese slices.
- Cover with foil. COOK’S TIP: I spray the foil with no-stick spray to prevent the cheese from sticking to it.
- Bake at 350 degrees for 50 minutes.
- Take off the foil, cover with french fried onions and bake uncovered for another 10 minutes.
- Let it rest for 5 minutes on the counter before serving.