Easy Hamburger Hashbrown casserole Recipe
How to make Hamburger Hashbrown Casserole recipe. Get the full recipe here
In this video I'll show you how to make a simple but amazing family dinner recipe. Hamburger hash brown casserole is one of our all time favorite dinners. You can add any kind of vegetable to make it a complete meal.
⭐️ Ingredients:
Ground Beef, Browned and Drained
Onion, chopped
Shredded Hash Brown Potatoes (32 oz bag), thawed
Cream of Mushroom Soup – Or cream of chicken soup
Milk
Shredded Cheddar Cheese
Pepper
Get the full recipe here ➡️
⭐️ How to Make Hamburger Casserole with Hash browns:
Prepare oven – Preheat the oven to 350 degrees. Then spray a 9 X 13 baking dish with a non stick cooking spray or olive oil.
Cook Ground Beef – Brown the ground beef over medium high heat and drain off any excess grease.
Mix Ingredients – In a large bowl, stir together the browned hamburger meat and thawed hash browns. Then add in chopped onions, milk, cream of mushroom soup, pepper and ½ cups of the cheese.
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Käsescheibe
6 Stück Schinken
100 g Käse
6 Eier
Salz
~8 Minuten bei 190°C backen
Käse hinzufügen
weitere ~5 Minuten backen
Unglaublich leckeres Frühstücksrezept, fertig in 5 Minuten!
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How to Make Quiche | Frugal Family Food
This simple, farm fresh quiche recipe can be made with whatever is in season! Just make sure your egg base stays the same.
Find the full recipe on my website here:
Find all the other Frugal Family Food recipes here:
How To Make Crustless Quiche (With Redbud Blossoms!) - Lisa Spector - Simply Healthy Kitchen - KY3
This Quiche is great for a brunch gathering and can fit into many different dietary needs.
Without a crust, it is gluten-free, high in protein, and much lower in fat than traditional quiche while still having loads of flavor!
Recipe
2 cups frozen Spinach, then thawed and excess water squeezed out.
3-4 Scallions sliced finely
2 T Sundried Tomatoes packed in oil, diced small (if dried, rehydrate with boiling water and allow to stand for 10 minutes before draining and chopping)
¾ cup Gruyere cheese grated
¼ cup parmesan cheese grated
Sprinkle the above ingredients in a buttered pie plate or, if doubling the recipe, a 9×13 baking dish, in the order listed.
Whisk the wet ingredients together
5 medium to large eggs
2 cups Milk of choice (I use1 ½ cups of 2% and ½ cup of evaporated milk for a richer taste with less fat than cream)
Pour egg mixture over the veggies and cheese in the dish.
Add
¼ t freshly ground Nutmeg
¼ t Salt
¼ – ½ t Pepper to taste
Bake
Bake at 350 for 30 to 37 minutes depending on your oven and pie or baking dish size.
You will know it’s time to take the quiche out of the oven when the edges are nicely golden brown and the center is just a little tiny bit jiggly. The quiche will continue to firm up as it cools.
Let cool for 10 minutes.
Garnish with washed edible flowers!! (I love spring Redbud blossoms, washed and spun dry or Johnny Jump ups or Violias!)
Serve your Spring Brunch Quiche and listen to the ahhhs!!
You can certainly let the quiche cool completely and cut it into serving sizes to either refrigerate or freeze.
Modifications
You can modify the veggies, using broccoli, peppers, mushrooms, etc. You always want to sauté your other veggies first to release the moisture so that your quiche does not become watery.
You can vary the types of cheese, also add various types of sausages, etc.