Ground Beef Hash Brown Casserole (Print)
Crispy hash browns, savory beef, melty cheddar, and creamy sauce—comforting and satisfying for any occasion.
# Ingredients:
→ Main Components
01 -
450 g ground beef (90/10 lean preferred)
02 -
1 medium onion, diced
03 -
2 garlic cloves, minced
04 -
850 g frozen shredded hash browns, thawed
05 -
200 g shredded cheddar cheese, divided
06 -
240 g sour cream or plain Greek yogurt
07 -
300 g cream of mushroom soup (1 can, 10.5 oz)
→ Seasonings & Additions
08 -
1 teaspoon salt, divided
09 -
0.5 teaspoon black pepper, divided
10 -
1 teaspoon paprika (optional)
11 -
30 g butter, melted
12 -
50 g green onions, chopped, for garnish (optional)
# Steps:
01 -
Heat a large skillet over medium-high heat. Add ground beef and diced onion, cooking until beef is browned and onion is softened. Drain excess fat if necessary.
02 -
Add minced garlic, half the salt, and half the black pepper to the skillet. Sauté for 1 minute until fragrant. Stir in paprika, if using.
03 -
In a large mixing bowl, combine thawed shredded hash browns, 150 g of shredded cheddar, sour cream or Greek yogurt, and cream of mushroom soup. Mix thoroughly.
04 -
Preheat oven to 190°C. Lightly grease a 33x23 cm casserole dish with melted butter. Spread half of the hash brown mixture evenly into the dish. Layer all of the cooked beef mixture on top. Cover with remaining hash brown mixture. Sprinkle remaining cheddar cheese over the top.
05 -
Bake in the preheated oven for 35 minutes, or until the casserole is bubbling and golden brown on top.
06 -
Remove from oven and let rest for 5 minutes. Garnish with chopped green onions before serving.
# Additional Notes:
01 -
Ensure hash browns are fully thawed and patted dry to avoid excess moisture.
02 -
For best texture, do not overmix the hash browns—combine just until incorporated.
03 -
A meat thermometer is optional but recommended to check the dish reaches at least 74°C internally for food safety.