An excellent way to spruce up frozen hashbrowns is with this casserole! Instead of the typical Cheddar cheese, use Colby.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- 1 cup chopped bacon
- 1 tablespoon chopped fresh oregano
- 1 large clove garlic, minced
- 1 cup sliced Brussels sprouts
- 1 cup sliced sweet onions
- 1 cup chopped mushrooms
- 1 cup peeled and chopped golden beets
- 1 cup chopped butternut squash
- 1 small orange bell pepper, chopped
- 1 dash chili powder
- 1 teaspoon paprika
- salt and freshly ground black pepper to taste
- 1 cup beer
- 8 cups beef broth
- 1 cup whipping cream
- 1 cup kale, rinsed and sliced
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add bacon, oregano, and garlic; cook until bacon is crisp, about 5 minutes. Add Brussels sprouts, onions, mushrooms, beets, butternut squash, bell pepper, paprika, chili powder, salt, and pepper. Cook until vegetables start to soften, 5 to 10 minutes. Pour in beer and braise for 5 minutes. Pour in beef broth and cream.
- Close and lock the lid. Select Soup setting according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir in kale and adjust seasoning to taste.
- You can use hard cider instead of beer as well.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 11 g |
| Sodium | 1352 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this.. used chicken broth instead.. Tastes good like this or also purreed