Make Ahead Freezer Meal: Ground Turkey and Hash brown Casserole

 This was sort of a mashup of a couple of other recipes I found online and made work with what I had and what I wanted to make ahead for Cookie Boothing in a few weeks.

Ingredients

1 pound ground turkey browned with onion and garlic (I used dried)

Mix in Frozen Vegetables of choice (I had some corn and green beans)

1 pkg shredded hashbrown

1 can cream of chicken soup

1 cup shredded cheddar (or cheese of choice)

1/2 cup milk

t tsp. garlic powder

1 tsp salt

1/4 tsp black pepper

Directions

1.  Line the bottom of your baking pan (I have a bunch of square aluminum foil disposable baking pans for my freezer meals, but use what you have/like) with half of the defrosted (or pre-cooked) hashbrowns

2.  Mix frozen veggies in with cooked meat and spread the mixture over the hashbrown crust.

3.  Sprinkle cheese over-top the meat and veggie mixture.

4.  Add remaining hashbrowns

5.  Mix soup, milk, garlic powder, salt and pepper in a bowl and pour over-top of the casserole (I kind of spread it across the top, patting it down then poked holes with my wooden spoon handle and spread it around repeating a few times to let some of the sauce sink down into the casserole).

Now, here you can either bake at 400 degrees for 25 minutes or wrap with foil, then wrap again with press n seal wrap or place inside of a ziploc bag and freeze for up to 3 months.

After Freezing:  Remove from freezer and thaw overnight.  Then bake in a 400 degree oven for 25-30 minutes. *Remove all plastic before baking.