Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 30 ounces frozen hash browns, thawed
- 10.75 ounces condensed cream of mushroom soup
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons butter, melted
- Optional: green onions, chopped, for garnish
Instructions
- In a large skillet, brown the ground beef and chopped onion over medium heat. Drain excess grease and stir in garlic powder, salt, and pepper.
- In a large mixing bowl, combine thawed hash browns, cream of mushroom soup, sour cream, and 1 1/2 cups of cheddar cheese. Mix well.
- Spread the hash brown mixture into a greased 9×13 inch baking dish. Top with the ground beef mixture evenly.
- Sprinkle the remaining cheese on top and drizzle with melted butter. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake for an additional 15-20 minutes or until bubbly.
Notes
- Thaw hash browns fully to avoid a watery casserole.
- Don’t overcook the beef to keep it tender.
- Experiment with different cheese types for unique flavors.
- Add sautéed vegetables like bell peppers for added nutrition.
- For heat, mix in red pepper flakes with the beef.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Comfort Food