Ingredients
Scale
Meat & Vegetables
- 1 pound Ground Beef, browned and drained
- 1 medium Onion, chopped
Base & Binding
- 1 (32 oz) bag Shredded Hash Brown Potatoes, thawed
- 1 can (10.5 oz) Cream of Mushroom Soup (or cream of chicken soup)
- 1/2 cup Milk
Cheese & Seasoning
- 2 cups Shredded Cheddar Cheese
- Pepper, to taste
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure a golden, bubbly finish.
- Brown beef and onions: In a large skillet, cook the ground beef and chopped onions over medium heat until browned. Drain excess fat and set aside.
- Prepare sauce: In a mixing bowl, stir together cream of mushroom soup, milk, pepper, and half of the cheddar cheese until well combined.
- Layer the base: Spread the thawed hash brown potatoes evenly in a 9×13-inch casserole dish.
- Add the meat: Spoon the beef and onion mixture evenly over the potatoes.
- Pour sauce over: Pour the soup mixture over the top, spreading gently to cover the entire surface.
- Top with cheese: Sprinkle the remaining cheddar cheese evenly over the casserole.
- Bake and serve: Bake uncovered for 35–40 minutes until the cheese is bubbly and golden. Let rest for 5 minutes before serving.
Notes
- You can substitute cream of chicken soup for a milder flavor.
- Add frozen vegetables like peas or corn for extra nutrition.
- For a crispier top, broil for 2–3 minutes at the end—watch closely.
- Make ahead and refrigerate overnight to save prep time on busy days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg