Cheesy Ground Beef Hash Brown Casserole
User Reviews
5
Cheesy Ground Beef Hash Brown Casserole
Description
Cheesy Ground Beef Hash Brown Casserole brings together lean ground beef cooked with finely chopped yellow onions and combined with frozen shredded hash browns. A creamy sauce made from melted butter, condensed cream of chicken soup, sour cream, salt, and black pepper binds the ingredients. The mixture is layered in a greased 9x13 baking dish, topped with sharp cheddar cheese, and baked at 350˚F for about 45 minutes until the edges bubble and the top crisps. Optionally, broiling it briefly develops a golden-brown, crisp cheese layer.
The casserole balances savory meaty flavors with creamy and cheesy textures, while the shredded potatoes add body and mild starchiness. It is a filling main dish ideal for a comforting meal. It pairs well with fresh salads or steamed vegetables to add some brightness to the plate.
To prepare ahead, assemble the casserole in the dish and refrigerate overnight before baking. Leftovers keep well refrigerated for up to a week or frozen for up to a month. Using a gluten-free cream of chicken soup makes it suitable for gluten-sensitive diets.
Ingredients
- 1.5 pounds ground beef lean
- 1/2 cup yellow onion finely chopped
- 30 ounces hash brown potatoes shredded (1 bag, frozen
- 1/4 cup butter melted
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- 10.75 ounce cream of chicken soup 1 can, condensed
- 1 cup sour cream
- 2 cups cheddar cheese shredded, sharp
Instructions
- In a large skillet, brown the ground beef and onion over medium heat. Break up the beef as it cooks, and once done drain any excess fat or liquid.
- Combine the the melted butter, salt, pepper, soup, sour cream in a large bowl. Mix in the hash browns, cooked ground beef and onions, and one cup cheese and stir until evenly combined.
- Grease 9x13 or large baking dish, then transfer the mixture in the dish evenly as possible. Sprinkle the remaining cheese over the top of the casserole.
- Bake the hashbrown casserole at 350˚F for 45 minutes. Optional: turn the oven to broil and cook for an additional 5-8 minutes or until the top is crispy and browned and the edges are bubbling.
Notes
- You can assemble the casserole the day before and refrigerate it overnight to save time on baking day.
- Store leftovers in airtight containers for up to one week in the refrigerator or freeze for up to one month.
- For a gluten-free option, substitute the cream of chicken soup with a certified gluten-free brand and verify other ingredients accordingly.
- Draining excess fat after browning the beef helps prevent the casserole from becoming greasy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 51mg | 17% |
| Sodium | 567mg | 24% |
| Potassium | 334mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 222mg | 22% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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