Ingredients

The following ingredients have 8 Servings
  • 2 pounds ground beef, (pan fried and drained)
  • 1 tablespoon olive oil
  • 4 cups frozen hash browns
  • 1/2 cup white onion, (finely chopped)
  • 1/2 cup celery, (sliced 1/4 inch thick)
  • 2 cups carrots, (peeled and sliced 1/4 inch thick)
  • 1/2 cup red bell pepper, (diced)
  • 1/2 cup green bell pepper, (diced)
  • 3/4 cup instant rice
  • 1 can tomato soup, (10 ounces)
  • 20 ounces water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 can diced tomatoes with juice, (28 ounces)
  • 2 cups shredded cheddar cheese

Instruction

  • In a skillet, fry the ground beef with a dash of salt and pepper until cooked all the way through. Drain and discard the grease. Set the beef aside.
  • Preheat the oven to 350 degrees. Grease a large, deep casserole dish with the olive oil. (The oval baking dish you see in the photographs is 9.5 x 14.5")
  • Place all of the ingredients (except the cheese) into a large mixing bowl. Toss well to combine.
  • Transfer to prepared casserole dish. Cover with aluminum foil and bake for 90 minutes.
  • Remove casserole from oven and remove the foil. Top the casserole with the shredded cheese and return to oven (uncovered) for 15 minutes or until cheese is melted and bubbly.
  • Remove from oven. Allow casserole to rest for 3-5 minutes. Plate and enjoy!