A comforting casserole that combines juicy ground beef, creamy potatoes, and a cheesy topping, making it a staple in many Southern homes.
Ingredients
Scale:
1 pound ground beef (preferably lean)
1 medium onion, diced
2 cloves garlic, minced
4 cups frozen hash brown potatoes, thawed
1 can (10.5 ounces) cream of mushroom soup
1 cup sour cream
2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika (optional)
1 cup crushed cornflakes or potato chips
2 tablespoons melted butter
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, brown the ground beef. Stir occasionally until it’s no longer pink, about 5-7 minutes. Drain any excess fat.
Add the diced onion and minced garlic to the skillet. Cook for an additional 3-4 minutes until the onions are translucent.
In a large mixing bowl, combine the browned beef mixture with the frozen hash brown potatoes, cream of mushroom soup, sour cream, 1 cup of shredded cheddar cheese, salt, black pepper, and paprika (if using). Stir until all ingredients are well incorporated.
Transfer the mixture into a greased 9x13-inch baking dish, spreading it evenly.
In a separate bowl, mix the crushed cornflakes or potato chips with the melted butter. Spread this mixture evenly over the casserole.
Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it cool for about 5-10 minutes before serving.
