Description
A delicious casserole featuring ground beef, creamy soup, and cheese, perfect for a family dinner.
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth, divided
- 1 can (10 ounces) cream of mushroom soup
- 1 cup sour cream
- 3 cups frozen shredded hash brown potatoes or diced frozen potatoes
- 2 1/2 cups shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella cheese (optional)
- 1 teaspoon paprika, divided
- 1 teaspoon Italian seasoning or dried mixed herbs
- 1 teaspoon salt, divided or to taste
- 1/2 teaspoon black pepper, divided or to taste
- 2 tablespoons sliced green onions or chopped parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with cooking spray, butter, or oil.
- Spread the frozen shredded hash brown potatoes evenly in the prepared baking dish, breaking up any large clumps, and sprinkle with a pinch of salt, pepper, and a small pinch of paprika.
- Heat a large skillet over medium-high heat, add the ground beef, and cook, breaking it up with a spatula until it is no longer pink.
- Drain off any excess grease, then add the chopped onion to the skillet and cook for 3 to 4 minutes until softened and translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
- Season the beef mixture with 1/2 teaspoon salt, 1/2 teaspoon black pepper, Worcestershire sauce, and Italian seasoning, and stir to combine.
- Reduce the heat to medium-low and add the cream of mushroom soup, sour cream, and 1/2 cup of the beef broth to the skillet, stirring until a smooth creamy sauce forms.
- If the sauce seems very thick, add more beef broth, a tablespoon at a time, until it is thick but pourable and coats the beef evenly.
- Stir in 1 cup of the shredded cheddar cheese until it melts into the sauce, then taste and adjust seasoning with additional salt or pepper if needed.
- Pour the beef and sauce mixture evenly over the layer of frozen potatoes in the baking dish, using a spatula to spread it from corner to corner.
- Sprinkle the remaining 1 1/2 cups cheddar cheese and the mozzarella cheese if using, evenly over the top of the casserole.
- Lightly dust the top with the remaining paprika for color.
- Cover the baking dish loosely with aluminum foil and bake for 30 minutes until the potatoes are beginning to soften and the casserole is hot and bubbly around the edges.
- Remove the foil and continue baking for 15 to 20 minutes until the top is melted, golden, and the potatoes are tender when pierced with a fork.
- If you like a deeper golden top, broil for 1 to 2 minutes, watching closely so the cheese does not burn.
- Let the casserole rest for about 10 minutes to set, then garnish with sliced green onions or chopped parsley and cut into squares or scoop into bowls to serve.
Notes
- For an extra kick, add diced jalapeños to the beef mixture.
- This casserole can be made ahead of time and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casseroles
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg