Description
A comforting and cheesy casserole made with ground beef, hash browns, and a blend of cheeses.
Ingredients
Scale
- 2 pounds ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups frozen hash brown potatoes (thawed)
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 cup chopped green onions (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef, diced onion, and minced garlic until the beef is browned and the onion is translucent. Drain excess fat.
- In a large mixing bowl, combine the cooked beef mixture, thawed hash browns, cream of mushroom soup, sour cream, half of the cheddar cheese, salt, black pepper, paprika, onion powder, and garlic powder. Mix until well combined.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.
- Top the casserole with the remaining cheddar cheese and the mozzarella cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Let the casserole cool for 5-10 minutes before serving. Garnish with chopped green onions.
Notes
- For a spicier kick, add diced jalapeños or a teaspoon of chili powder to the beef mixture.
- Substitute the ground beef with ground turkey or chicken for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg