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ground beef casserole with hash browns
Amity

Ground Beef Casserole With Hash Browns

A cozy, cheesy casserole made with seasoned ground beef, creamy sauce, vegetables.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Hash Brown Topping
  • 4 cups frozen shredded hash browns thawed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon melted butter
  • For the Ground Beef Filling
  • 1 pound ground beef
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 cup frozen peas and carrots thawed
  • 1 can 10.5 ounces condensed cream of mushroom soup
  • ½ cup sour cream
  • ½ cup milk
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ cups shredded cheddar cheese divided

Method
 

  1. Prepare the oven.
  2. Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish.
  3. Prepare the hash browns.
  4. Thaw the hash browns completely. Place them in a clean kitchen towel and gently squeeze out excess moisture. Transfer to a bowl and toss with salt, black pepper, garlic powder, and melted butter.
  5. Brown the beef.
  6. Heat a large skillet over medium heat. Add the ground beef and diced onion. Cook for 5–7 minutes, breaking the beef apart as it cooks, until the beef is browned and the onion is tender.
  7. Add the garlic and seasonings.
  8. Stir in the garlic, Worcestershire sauce, paprika, onion powder, garlic powder, salt, and black pepper. Cook for about 30 seconds.
  9. Make the creamy filling.
  10. Drain excess grease if necessary. Stir in the cream of mushroom soup, sour cream, and milk until well combined. Add the peas and carrots and cook for 2–3 minutes.
  11. Build the casserole.
  12. Spread the beef mixture evenly in the prepared baking dish. Sprinkle 1 cup of cheddar cheese over the filling.
  13. Add the potatoes.
  14. Spread the seasoned hash browns evenly over the cheese. Don't press them down too firmly; keeping them loose helps the topping brown.
  15. Finish with cheese.
  16. Sprinkle the remaining ½ cup cheddar cheese over the hash browns.
  17. Bake.
  18. Bake uncovered for 40–45 minutes, or until the filling is bubbling and the hash brown topping is cooked and golden brown.
  19. Rest and serve.
  20. Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the creamy filling to settle and makes it easier to scoop.

Notes

For crispier hash browns: Thaw and squeeze the potatoes well before using them. Excess moisture can make the topping soft.
Using diced hash browns: You can substitute diced frozen potatoes, although the topping will have a different texture.
Vegetables: Peas and carrots can be replaced with corn, bell peppers, mushrooms, or other vegetables you enjoy.
Cheese: Cheddar can be replaced with Monterey Jack, Colby Jack, or a mixture of cheeses.
Make ahead: Assemble the casserole, cover, and refrigerate until ready to bake. A chilled casserole may require additional baking time.
Storage: Refrigerate leftovers in a covered container and use within 3–4 days.
Reheating: Reheat uncovered in the oven or air fryer for a better potato texture. The microwave is quicker but won't make the topping as crisp