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Preheat oven to 350 degrees F. Grease a 13x9-inch pan.
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Line the prepared pan with frozen hash browns.
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Brown onion with burger in non-stick pan.
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Mix the soups with burger-onion mixture.
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Spread carefully over hash browns.
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Cover with shredded cheese.
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Bake for 30 minutes.
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To freeze this I divide it into portions appropriate to my appetite, usually 6 for this size pan.
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Wrap the way you usually do to freeze or freeze on cookie sheet and vacuumn seal each frozen portion.
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To re-heat frozen portions you can use your microwave.
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Either thaw first or from frozen.
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Time varies due to wattage of ;your microwave.
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You can also reheat in conventional oven from frozen or thawed state.
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Use 350 degree oven, cover loosely with foil and heat fo about 20 minutes.
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If using vacuumn sealed bags you could actually boil in the bag according to your particular sealer directions.
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*I recommend using measuring cups, as I found the frozen 32 oz bag to actually contain 9 cups.
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**Frozen Ground Meatless Burger Crumble.
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***Use two cans (10 3/4 oz each) of the Cream of Mushroom, if a vegetarian.
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Yields: 8 servings, points per serving: 5.
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Nutritional Info: (per serving) 246 calories, 7 g. fat, 6.4 g. fiber.
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Adapted from: Jaime Jeroszko; Jamie's Kitchen.
