Description
A hearty casserole featuring browned beef, creamy mushroom-sour cream base, and a topping of golden cheddar cheese, perfect for feeding a crowd.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 package frozen hashbrowns (30 oz)
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Heat a skillet over medium. Add the chopped onion and ground beef. Cook, breaking the meat into pieces, until browned and the onion is softened, about 6–8 minutes. Season with salt and pepper.
- Drain excess grease from the skillet and return the beef-onion mixture to the pan. Let it cool a minute.
- In a large bowl, combine the cream of mushroom soup and sour cream until smooth. Fold in the cooked beef mixture. Add the frozen hashbrowns and stir until everything is evenly mixed.
- Spread the mixture into the prepared baking dish in an even layer. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 45–55 minutes, until the casserole is bubbling around the edges and the cheese is melted and golden. If you want a crisper top, put under the broiler for 1–2 minutes while watching carefully.
- Let the casserole rest for 5–10 minutes before serving so it sets and slices cleanly.
Notes
Use cream of chicken for different flavor. For a lighter version, swap half the sour cream for plain Greek yogurt. Optionally add 1 cup of thawed frozen corn or chopped bell pepper for added texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American