- 4 cups frozen shredded hash brown potatoes, thawed
- 3 tablespoons vegetable oil
- 1/8 teaspoon pepper
- 1 pound ground beef
- 1 (.75 ounce) packet dry brown gravy mix
- 1 cup water
- 1 (10 ounce) package frozen mixed vegetables, thawed
- 1/2 teaspoon garlic powder
- 1 cup shredded Cheddar cheese, divided
- 1 (2.8 ounce) can French-fried onions, divided
- In a bowl, combine hash browns, oil and pepper. Press onto the bottom and 1 in up the sides of an ungreased 9-in. square baking dish. Bake, uncovered, at 350 degrees F for 15 minutes. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in gravy mix and water. Add vegetables and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in 1/2 cup cheese and half of the onions. Spoon into the potato shell. Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with the remaining cheese and onions. Bake 5 minutes longer.