Ingredients
Scale
- 1 pound ground beef
- 1 package (32 oz) frozen hashbrowns, shredded or cubed
- 1 medium onion, diced
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: chopped green onions, extra cheese, crispy bacon bits
Instructions
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat and season with salt, pepper, garlic powder, and onion powder. Set aside.
- Preheat oven to 375°F (190°C). In a greased 9×13-inch casserole dish, spread frozen hashbrowns evenly. Top with cooked ground beef, then sprinkle with shredded cheddar cheese.
- In a mixing bowl, combine sour cream, milk, salt, and pepper. Pour this mixture evenly over the layered ingredients in the casserole dish.
- Bake uncovered for 45-50 minutes until hot and bubbly. In the last 5 minutes, sprinkle additional cheese on top if desired and return to the oven for a melty crust.
- Remove from oven, let sit for 5 minutes. Garnish with chopped green onions or crispy bacon bits. Serve hot and enjoy!
Notes
- For a gluten-free version, substitute gluten-free hashbrowns or potato alternatives.
- You can add cooked bacon, jalapeños, or sautéed mushrooms for extra flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat in microwave or oven until thoroughly warmed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
