Cheesy Beef, Hash Brown and Mushroom Casserole

Sometimes, you need a meal that is going to reach down and warm your soul. Kale and quinoa aren’t going to cut it on those days, even though I love both of them. This is the ticket—it is a hearty, warming casserole perfect for a cozy night in.

Ingredients:

1 pound ground beef

½ of a medium onion, diced

1 cup chopped mushrooms

2 teaspoons Worcestershire sauce

1 (20 ounce) bag of frozen hash browns, thawed

1 (10.5 ounce) can condensed cream of chicken soup (undiluted)

1 (10.5 ounce) can condensed cream of mushroom soup (undiluted)

1 cup sour cream

1/3 cup milk

Salt and pepper to your liking

2 cups shredded cheddar cheese, divided

Directions: Preheat oven to 350 degrees F. Spray a 13 by 9 inch pan with cooking spray and set aside.

Cook the ground beef, onions, mushrooms and Worcestershire in a large skillet until the beef is browned. Drain off any excess fat and set aside while you prepare the rest of the dish.

In a large mixing bowl, combine the hash browns, soups, sour cream, milk and 1 cup of the cheddar. Add salt and pepper.

Stir in the ground beef mixture and pour into the prepared pan. Smooth into an even layer and top with the remaining cheddar cheese.

Bake for 40 minutes or until the casserole is bubbling and gorgeous.