Recipe: Hashbrown Casserole (using meatless burger crumbles)

This is pretty good. It is better with some hot sauce :-)

HASHBROWN CASSEROLE

This casserole is absolutely delicious and also very simple to prepare. It's just perfect for those late-morning, weekend breakfasts. Even my meat-eating husband devoured his plateful and went back for seconds. (I admit, it is not the most attractive dish in the world; but I guarantee you will love it!)

7 cups frozen hash brown potatoes*
16 oz Morningstar Farms or Boca brand Frozen Ground Meatless Burger Crumbles (I recommend Boca)
1/2 cup cooked onions (chopped)
1 (10 3/4 oz) can Campbell's 98% Fat-Free Cream of Chicken Soup
1 (10 3/4 oz) can Campbell's 98% Fat-Free Cream of Mushroom Soup**
6 oz low-fat cheddar or colby cheese (1 1/2 cups)

Preheat oven to 350 degrees F. Grease a 13x9-inch pan.

Line the prepared pan with frozen hash browns.

Brown onion with burger in non-stick pan.

Mix the soups with burger-onion mixture. Spread carefully over hash browns. Cover with shredded cheese.

Bake for 30 minutes.

*I recommend using measuring cups, as I found the frozen 32 oz (7 cup) bag to actually contain 9 cups.

**I use two cans (10 3/4 oz each) of the Cream of Mushroom, since I am a vegetarian.

Yields: 8 servings, points per serving: 5
Nutritional Info: (per serving) 246 calories, 7 g. fat, 6.4 g. fiber
Adapted from: Jaime Jeroszko; Jamie's Kitchen