Ingredients
1½ to 2 pounds ground beef
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of cheddar cheese soup
3 cups frozen cubed potatoes (Southern-style hash browns, unthawed)
1 cup shredded cheddar cheese, divided (½ cup for mixing, ½ cup for topping)
Salt and pepper, to taste
Optional add-ins: garlic powder, diced onions, frozen peas, bell peppers, paprika
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess grease.
- In a large mixing bowl, combine the beef, mushroom soup, cheddar cheese soup, frozen cubed potatoes, and ½ cup of shredded cheddar cheese. Season with salt and pepper. Mix well.
- Grease a 9×13-inch baking dish. Spread the beef mixture evenly into the dish.
- Sprinkle the remaining ½ cup of shredded cheddar cheese on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 30 minutes, until the top is golden and bubbly.
- Let casserole rest for 10 minutes before serving.
Notes
- Use lean ground beef for a lighter version.
- Swap cheddar cheese with mozzarella or gouda for a different flavor.
- Add vegetables like peas, mushrooms, or spinach for extra nutrition.
- Freeze leftovers for up to 2 months and reheat in the oven.
- Make ahead by assembling and refrigerating up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion (approx. 1/8 of casserole)
- Calories: 420
- Sugar: 3g
- Sodium: 870mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg
