Description
A comforting casserole filled with layers of savory beef, creamy cheese, and crispy hashbrowns, perfect for weeknight dinners and potlucks.
Ingredients
Scale
- 2 pounds ground beef
- 2 tablespoons olive oil (divided)
- 1 cup chopped carrots
- 1 cup chopped onions
- 2 teaspoons finely minced garlic
- ¼ cup sliced scallions
- Kosher salt and freshly ground black pepper (to taste)
- 2 teaspoons dried oregano
- 1 cup chicken broth
- 1 cup sour cream
- 2 cups shredded cheddar cheese (one 8-ounce package; divided)
- 2 large Idaho all-purpose potatoes (about 3/4 pound; peeled and grated)
Instructions
- Preheat the oven to 375°F. Lightly oil a shallow 2-quart baking dish or spray with nonstick cooking spray.
- Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring frequently, until browned. Drain in a colander.
- Wipe out the skillet and return it to medium heat. Heat 1 tablespoon of olive oil, then add carrots, onions, and garlic; sauté for 4 minutes until tender.
- Add scallions and the browned beef. Season with salt, pepper, oregano, and stir in chicken broth. Bring to a simmer, then add sour cream and 1 cup cheese. Simmer for 3 minutes until melted.
- Pour the mixture into the prepared baking dish.
- Remove excess moisture from shredded potatoes, then toss with remaining olive oil, salt, and pepper.
- Evenly distribute the potatoes over the beef mixture.
- Bake for 40 to 50 minutes until potatoes are tender and browned on top.
- Sprinkle remaining cheese on top and bake for an additional 5 minutes until melted. Serve hot.
Notes
For maximum flavor, drain the beef well to avoid a greasy casserole. Add a sprinkle of fresh herbs for garnish if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg