Hash Brown Casserole
A warm and hearty casserole featuring crispy hash browns, savory beef, and creamy sauce for a delightful meal any time of year.
Ingredients
Casserole Ingredients
- 30 oz frozen shredded hash browns, thawed and blotted dry
- 1.25 lb lean ground beef Use 80/20 or 90/10 for optimal balance.
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 1 can condensed cream of mushroom soup
- 1 cup sour cream
- 0.5 cup milk
- 2 cups shredded sharp cheddar cheese, divided
- 1.5 cups cornflakes, lightly crushed
- 3 tablespoons unsalted butter, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large skillet over medium-high heat, brown the ground beef and diced onion for about 7-9 minutes. Add minced garlic during the last minute and drain the excess fat.
- Stir in Worcestershire sauce, kosher salt, black pepper, and smoked paprika.
- In a large bowl, whisk together the cream of mushroom soup, sour cream, and milk. Fold in the hash browns and beef mixture along with 1 cup of cheddar cheese.
- Spread the mixture in the prepared baking dish, cover with foil, and bake for 30 minutes.
- Combine the crushed cornflakes with melted butter for the topping. Uncover the casserole after 30 minutes and sprinkle the remaining cheddar cheese and cornflake mixture on top.
- Bake uncovered for an additional 15-20 minutes until golden and bubbly.
- Let it rest for 10 minutes before serving.
Notes
For an extra layer of flavor, consider adding diced bell peppers or mushrooms to the beef mixture. If you want a spicier kick, add a dash of hot sauce or some chopped jalapeños. You can also experiment with different cheeses.