Description
This hearty casserole is the ultimate comfort food, combining crispy hashbrowns, savory ground beef, and gooey melted cheese. Perfect for a cozy weeknight dinner or a family gathering, it’s easy to make, full of flavor, and guaranteed to please kids and adults alike. Inspired by classic American comfort foods, this casserole delivers nostalgia in every bite while remaining simple enough for busy evenings.
Ingredients
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1 pound ground beef
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1 medium onion, diced
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1 green bell pepper, diced
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and pepper, to taste
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1 (32-ounce) bag frozen shredded hashbrowns, thawed
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2 cups shredded cheddar cheese, divided
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1 cup sour cream
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1 can (10.5 ounces) condensed cream of mushroom soup
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½ cup milk
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2 tablespoons butter, melted
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½ teaspoon paprika (optional, for garnish)
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2 green onions, sliced (optional, for garnish)
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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In a large skillet over medium heat, cook the ground beef until browned, breaking it into small crumbles. Drain excess fat.
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Add diced onion and green bell pepper to the skillet. Cook for 3–4 minutes until vegetables are tender. Stir in garlic powder, onion powder, salt, and pepper. Remove from heat.
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In a large mixing bowl, combine thawed hashbrowns, 1½ cups cheddar cheese, sour cream, cream of mushroom soup, milk, and melted butter. Mix well.
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Fold in the cooked beef and vegetable mixture until evenly distributed.
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Pour the mixture into the prepared baking dish and smooth the top. Sprinkle the remaining ½ cup of cheddar cheese on top.
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Bake for 45–50 minutes until cheese is melted and bubbly and edges are golden brown.
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Remove from oven and let cool for 5 minutes. Garnish with paprika and green onions if desired. Serve hot.
Notes
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This casserole can be prepared the night before and baked the next day. Add extra baking time if refrigerated overnight.
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Substitute half of the cheese with Monterey Jack or Colby for a different flavor.
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Add mushrooms, diced tomatoes, or frozen corn for extra nutrition and color.
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Freezes well for up to 2 months. Thaw in the refrigerator overnight before baking.
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Serve with a green salad or steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes