Ingredients
Scale
- 2 lbs Ground beef (lean recommended)
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 30 oz Frozen shredded hash browns or thinly sliced Russet potatoes
- 10.5 oz Can cream of mushroom soup
- 1 cup Sour cream
- 1/2 cup Whole milk
- 3 cups Sharp cheddar cheese, shredded
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Smoked paprika
- 1/2 tsp Onion powder
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick spray. Place a large skillet over medium-high heat and add the ground beef and diced onions. Cook until the beef is fully browned and the onions are translucent. Drain the excess grease thoroughly to prevent the casserole from becoming oily. Stir in the minced garlic, salt, pepper, paprika, and onion powder, cooking for just one more minute until fragrant.
- In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, and milk until smooth. Stir in two cups of the shredded cheddar cheese. Add the browned beef mixture and the potatoes (if using frozen hash browns, ensure they are slightly thawed for easier mixing). Toss everything together until the potatoes and meat are evenly coated in the creamy sauce. Pour the mixture into your prepared baking dish and spread it out into an even layer using a spatula.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle the remaining one cup of cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for another 15 minutes or until the cheese is melted, bubbly, and slightly golden at the edges. Let the casserole rest for 5 to 10 minutes before slicing. This allows the sauce to set. Garnish with fresh parsley and serve hot.
- Cook Time: 1 hour 5 minutes