Creamy Potato Hamburger Casserole

Creamy Potato Hamburger Casserole (OAMC)

1 lb ground beef (or use bulk Italian sausage meat, can increase to 1-1/2 pounds if desired)
1 onion, finely chopped
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp black pepper
1 tsp seasoning salt or 1/2 teaspoon white salt (or to taste)
2 cups frozen peas & carrots
1 32 oz pkg. of frozen hash brown potatoes

SAUCE
2 (10 3/4 ounce) cans cream of chicken soup, undiluted or cream of mushroom soup
1 small onion, chopped fine
3/4 cup milk
1/2 cup sour cream
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon seasoning salt black pepper (to taste)
2 cups grated cheddar cheese (or to taste)

In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander. Return to pan and add in Worcestershire sauce, garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is browned, set aside to cool.

For the sauce: In a medium bowl, mix together the undiluted soup with a small onion, milk, sour cream, parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.

Mix sauce with frozen potatoes. Mix the frozen peas & carrots with the cooled ground beef (it is only important for the meat to be cooled if you are freezing the casserole, because then the peas & carrots won’t get cooked twice).

Into the bottom of a greased 13 x 9-inch baking dish or a large oval casserole dish, spoon the beef mixture. Spoon the creamy potato mixture over the top of the ground beef. Sprinkle with cheese. Cover with foil and either freeze or bake immediately.

Since this is a large casserole I strongly suggest you place the baking dish on a jelly-roll sheet in case of any spills.

To cook immediately, bake covered with foil for about 1 hour at 350 degrees F. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender.

To cook from frozen: Bake covered with foil for 1 hour & 45 minutes at 350 degrees F. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender. Baking times may vary due to how frozen your casserole is, and how hot your oven actually is.