Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 1 (30 ounce) package frozen hashbrown potatoes, thawed
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons butter, melted
Instructions
- In a large skillet, brown the ground beef over medium-high heat. Add the diced onion and cook until translucent. Drain excess grease.
- In a mixing bowl, combine thawed hashbrowns, cream of mushroom soup, sour cream, garlic powder, salt, pepper, and 1 cup cheddar cheese. Mix well and stir in the cooked beef and onion.
- Pour the mixture into a greased 9×13 inch baking dish. Drizzle melted butter on top and sprinkle with remaining cheese.
- Bake at 350°F (175°C) for 30-40 minutes until heated through and cheese is bubbly. Let sit before serving.
Notes
- Thaw Hashbrowns: Make sure hashbrowns are fully thawed to avoid a watery casserole.
- Drain Excess Grease: Draining beef grease prevents the casserole from being oily.
- Cheese Variety: Experiment with different cheeses for unique flavors.
- Add Vegetables: Enhance the dish with bell peppers, mushrooms, or corn.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Omnivore