Hash Brown Casserole
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Add frozen vegetables and dry soup mix to remaining meat mix and stir together. If not freezing in baking pans, line pan to be used with foil, lightly spray with cooking spray. Divide meat and vegetable mix into 3 pans. Top with hash browns. Cover and label. Mix Cream of Mushroom Soup and sour cream together. Season with salt and pepper, to taste. Divide soup and sour cream mixture into 3 one-pint or quart-sized Ziplock bags. Label, date and place cooking directions on 3 gallon-sized Ziplock bags (or large enough to fit casserole.) Place covered casserole and one bag of sauce into each bag, remove all visible air and freeze. TO PREPARE - Thaw in refrigerator 12 to 24 hours, pour soup and sour cream mixture over the top (you may need to stir it up because it separates a little) and bake at 350 degrees for 30 to 60 minutes (depends on how it thaws out), or until heated through and top is golden and bubbly.