Prep time: 15 mins | Cook time: 45–55 mins | Servings: 6–8
Ingredients
- The Meat Layer:
- 1.5 lbs lean ground beef.
- 1 small yellow onion, diced.
- 1 clove garlic, minced.
- The Potato Layer:
- 1 bag (30 oz) frozen shredded hash browns or sliced potato rounds.
- The Creamy Binder:
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup.
- 1 cup sour cream.
- 1/2 cup melted butter.
- The Cheese: 2 cups shredded sharp cheddar cheese.
- The Crunchy Topping: 2 cups crushed cornflakes or Ritz crackers.
- Seasoning: Salt, black pepper, and 1 tsp onion powder.
Instructions
- Brown the Beef: In a large skillet, cook the ground beef and diced onions until the meat is browned and onions are translucent. Drain the excess grease and stir in the minced garlic.
- Mix the Sauce: In a medium bowl, whisk together the cream soup, sour cream, melted butter, salt, pepper, and onion powder.
- Layer: In a greased 9×13 inch baking dish, spread the cooked ground beef in an even layer at the bottom.
- Add Potatoes: Spread the hash browns or potato rounds over the meat layer.
- Combine & Top: Pour the creamy sauce mixture over the potatoes and stir gently to coat. Sprinkle the shredded cheddar cheese evenly over the top.
- Crunch Factor: Spread the crushed cornflakes or crackers over the cheese layer.
- Bake: Bake in a preheated oven at 350°F for 45–55 minutes. The casserole is done when the edges are bubbling and the topping is deeply golden and crispy.
- Rest: Let the casserole sit for 5–10 minutes before serving to allow the layers to set.