Beef Hash Browns Casserole (Print Version)
Crunchy hash browns, tender beef, loads of cheese, and creamy sauce for that filling cozy meal—awesome for every get-together.
# Ingredients:
→ Seasonings & Additions
01 -
1 teaspoon salt, split
02 -
0.5 teaspoon pepper, split
03 -
1 teaspoon paprika if you want
04 -
30 g melted butter
05 -
50 g green onions, thinly sliced for the top (optional)
→ Main Components
06 -
450 g lean ground beef (90/10)
07 -
1 onion, chopped small
08 -
2 garlic cloves, finely chopped
09 -
850 g shredded frozen hash browns, thawed out
10 -
200 g cheddar cheese, some for mixing, some for topping
11 -
240 g plain Greek yogurt or sour cream
12 -
300 g canned cream of mushroom soup (10.5 oz)
# Steps:
01 -
Let the dish chill for about five minutes after baking. Dump on those green onions if you’re adding them, then dig in.
02 -
Slide the dish into your hot oven and cook for about 35 minutes. As soon as everything’s bubbling and golden, pull it out.
03 -
Turn on the oven to 190°C. Swirl melted butter all around a 33x23 cm baking dish to coat it. Press half the potato mixture in. Layer all your beef-onion business over that, then spread the last half of the potato mix on top. Finish by tossing on the rest of the cheddar.
04 -
Grab a big bowl. Throw in the thawed shredded potatoes, 150 g cheddar, your pick of Greek yogurt or sour cream, and the mushroom soup. Stir but don’t go overboard.
05 -
Toss in the minced garlic, half your salt and pepper. Let it cook for one more minute until everything starts smelling awesome. Sprinkle in paprika now if you like things smoky.
06 -
Heat a big skillet over medium-high. Throw the beef and chopped onion in. Cook until the meat turns brown and the onion softens up. If there’s extra fat, just drain it off.
# Notes:
01 -
Make sure those hash browns are thawed and wiped so they don’t turn the whole thing soggy.
02 -
Gentle mixing gives you a better texture—don’t mash everything hard or overwork it.
03 -
If you have a meat thermometer handy, you can check for at least 74°C inside to make sure it’s good and safe to eat.