Ingredients
Scale
- 32 oz frozen hashbrowns (shredded or diced)
- 1 lb ground beef (beef, turkey, or plant-based alternative)
- 1 small onion, chopped
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup (or cream of chicken)
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a casserole dish with butter or non-stick spray.
- In a large skillet, cook ground beef until browned. Add chopped onions and cook until translucent. Drain excess fat and set aside.
- In a mixing bowl, combine cream of mushroom soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix well.
- Add the cooked ground beef and onions to the creamy mixture. Fold in the hashbrowns and 1.5 cups of shredded cheese. Mix thoroughly.
- Transfer the mixture into the prepared casserole dish. Spread evenly and sprinkle remaining cheese on top.
- Bake for 35-40 minutes until bubbly, golden, and crispy on top. Let rest for 5 minutes before serving.
Notes
- For a gluten-free version, ensure all ingredients (especially soups) are gluten-free.
- You can substitute fresh grated potatoes for frozen hashbrowns; squeeze out excess moisture before baking.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American
- Diet: All diets
Nutrition
- Serving Size: 1 cup
- Calories: 410 kcal Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg