Layered Hot Dish
4 cups frozen hashbrowns, thawed 1 pound ground beef small onion 10 ounce package frozen peas 1 can cream of mushroom soup 1 cup milk 6 slices velveeta 1 can onion rings (optional) Heat oven to 350 degrees. Place thawed hashbrowns in buttered 13x9 pan. Brown meat and onion, spread over hashbrowns. Add salt and pepper to taste. Top with frozen peas. Mix soup and milk. Lay cheese slices on top. Cover with foil and bake for 45 minutes. Uncover, put onion rings on top and bake an additional 15 minutes. I like to have the hashbrowns thawed, otherwise they don't cook all the way through. If you don't use the onion rings at the end I would still bake it for the full hour. This is a good casserole and the leftovers are even good. I can even get my 6 year old to eat this casserole. The 8 year old is another story.
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