Cheesy Potatoe Bake

This was a hit at our church potluck! A great take long meal or something familiar to whip up at home. Here's how you do it:

Ingredients:

 ·         1 ½ cups low-fat milk

·         1 ½ cups water

·         2 tablespoons Wildtree Natural Grapeseed Oil

·         1 tablespoon Wildtree Chicken or Vegetable Bouillon Soup Base

·         1 package Wildtree Cheesy Cheddar Soup Mix

·         1 tablespoon Wildtree Fiesta Salsa Mix

·       1 package of frozen shredded potatoes

·        2 cups shredded mild cheddar

·         Salt and black pepper

·        One pound of ground hamburger

Preheat oven to 350 degrees F.

Bring milk, water and Grapeseed Oil to a boil in a medium saucepan over medium high heat. Whisk in Cheddar Soup Mix and Fiesta Salsa Mix, and bring to a simmer. Lower heat and continue to simmer for 5 minutes, stirring occasionally. Set aside.

Brown Hamburger.

Place the shredded potatoes in the bottom of a casserole dish ( 9 by 13in). Poor in hamburger. Mix potatoes and hamburger so that they are evenly spread. Sprinkle evenly with 1 cup of the shredded cheese and season with salt and pepper.  Pour cheddar soup over potatoes and top with remaining cheese. Bake until golden brown and a fork inserted into center meets little resistance, 75 to 90 minutes. Let cool 10 minutes before serving.

* You could also substitue the ground beef for sausage to make this a great breakfast or brunch dish!