Description
A comforting and protein-rich casserole made with ground beef, hashbrowns, and cheesy goodness, perfect for busy weeknights or lazy weekends.
Ingredients
Scale
- 2 lbs Ground Beef, browned and drained
- 1/2 Onion, chopped
- 1 pkg Shredded Hash Brown Potatoes (32 oz bag, thawed)
- 2 cans Cream of Mushroom Soup
- 1 cup Milk
- 2 cups Shredded Cheddar Cheese (reserve 1 cup for topping)
- Pepper to taste
Instructions
- Preheat the oven to 350°F and spray a 9×13 baking pan with non-stick cooking spray.
- Brown the ground beef in a large skillet over medium-high heat until no pink remains, then drain off excess grease.
- Add the chopped onion to the skillet for the last 2 minutes of cooking with the beef.
- In a large mixing bowl, combine the thawed hashbrowns, browned beef and onion, milk, both cans of cream of mushroom soup, pepper, and half of the cheese (1 cup) until evenly mixed.
- Pour the mixture into the prepared baking pan and smooth the top.
- Bake uncovered for 45 minutes to 1 hour until the edges are bubbling and the top is beginning to color.
- Remove from oven, sprinkle remaining cheese over the surface, and return to oven for 5 more minutes until the cheese melts.
- Let the casserole rest at room temperature for 5 minutes before serving.
Notes
For a lighter version, use lean ground beef or turkey, low-fat milk, and reduced-fat cheese.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg