Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups frozen shredded hash brown potatoes, thawed
- 1 cup shredded cheddar cheese
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: Brown ground beef in a skillet over medium heat; drain off any excess grease. Stir in the chopped onion and cook until softened, about 5 minutes.
- Step 3: In a large bowl, combine the cooked ground beef mixture, cream of mushroom soup, milk, garlic powder, and black pepper. Mix well.
- Step 4: Stir in the thawed shredded hash browns and half of the shredded cheddar cheese (1/2 cup).
- Step 5: Pour the mixture into the prepared baking dish and spread evenly.
- Step 6: Sprinkle the remaining cheddar cheese (1/2 cup) over the top. Bake in the preheated oven for 30-40 minutes, or until golden brown and bubbly.
Notes
- Refrigerate leftovers promptly in an airtight container for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until heated through, adding a splash of milk if needed to restore moisture.
- Serve with a dollop of sour cream or a sprinkle of chopped fresh parsley for added flavor and visual appeal.
- To prevent the casserole from being too watery, be sure to thoroughly drain the ground beef after browning and pat the thawed hash browns dry with paper towels.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American