Yield: 1 Servings
|1¾ cup||Frozen hash brown potatoes; (about 8 oz.) partially thawed|
|¼ cup||Finely chopped green pepper|
|¾ cup||Shredded Cheddar cheese; (about 3 oz.)|
|1 \N||Envelope Lipton Onion-Mushroom Recipe Soup Mix|
|1½ pounds||Ground beef|
|¾ cup||Fresh bread crumbs|
|\N \N||Onion-Mushroom Cheese Gravy*|
|\N \N||Preheat oven to 350°.|
In medium skillet, heat oil and cook potatoes and green peppers covered 7 minutes. Cool slightly; stir in cheese.
In medium bowl, combine onion-mushroom recipe soup mix with water; add remaining ingredients, mixing thoroughly. In shallow baking pan, shape ⅓ beef mixture into rectangle (about 8' x 4'); top with potato mixture. Cover with remaining beef mixture, shaping into loaf and sealing edges tightly; bake 1 hour or until done. Serve, if desired, with Onion-Mushroom Cheese Gravy. Makes about 6 servings.
*Onion-Mushroom Cheese Gravy: In medium saucepan, combine 1 envelope Lipton Onion-Mushroom Recipe Soup Mix with 2 tablespoons all-purpose flour. Stir in 1-¾ cups water; blend until smooth. Bring to a boil, then reduce heat and stir in ½ cup shredded Cheddar cheese. Simmer, stirring frequently, until gravy thickens, about 5 minutes. Makes about 2 cups gravy.
Tested Recipe from The Lipton Kitchens (c) Copyright 1997 Lipton.
Recipe by: Tested Recipe from The Lipton Kitchens Posted to TNT Recipes Digest by "Lynn Ratcliffe" <mcgrew@...> on May 2, 1998