Cottage Supper Bake
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INGREDIENTS 1 (24-ounce) package frozen Southern-style hash-brown potatoes with butter sauce
and onions
1 pound ground beef
1 medium onion, chopped
1 (10-3/4-ounce) can Golden Cream-of-Mushroom soup
1 cup sour cream
1 (10-ounce) package frozen Italian-style vegetables with green beans, red peppers
and ripe olives, slightly thawed
1/2 cup French-fried onionsPreheat oven to 475 degrees. In a 9-inch square baking dish, arrange hash-brown potatoes over bottom and sides; cover tighty with aluminum foil. Bake for 15 minutes.
Meanwhile, in a large skillet, over medium-high heat, sauté beef and onion until meat is lightly browned, about 10 minutes. Stir in soup, sour cream and vegetables.
Remove dish from oven; discard foil. With back of spoon, press over bottom and sides of dish to within 1/2-inch of top. Pour meat mixture into center, leaving a 1-inch potato border. Bake 15 minutes. Sprinkle with French-fried onions.
Makes 4 to 5 servings