Beefy Hashbrown Bake

This meal requires a good half hour of standing over the stove, cooking. And some advanced planning, because it's rare to actually have all of these ingredients in your cupboards at the same time. But I find the end result is worth it, because it tastes delicious.

4 cups frozen shredded hash brown potatoes
3 TBSP. vegetable oil
1/8 tsp. pepper
1 pound ground beef
1 cup water
1 envelope brown gravy mix
1/2 tsp. garlic salt
2 cups frozen mixed vegetables
1 can (2.8 oz) french fried onions, divided
1 cup (4 oz) shredded cheddar cheese, divided

In a bowl, combine the potatoes, oil and pepper. Press into a greased 8 inch square baking dish. Bake, uncovered, at 350 degrees for 15-20 minutes or until potatoes are thawed and set. Meanwhile, in a saucepan over medium heat, cook the beef until no longer pink; drain. Stir in water, gravy mix, and garlic salt. Bring to a boil; cook and stir for 2 minutes. Add vegetables; cook and stir 5 minutes. Stir in 1/2 of onions and cheese. Pour over potatoes. Bake 5-10 minutes. Sprinkle with remaining onions and cheese. Bake 5 minutes longer. Serves 4. Thanks, Wendy, for this recipe!