Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat. Once hot, add the ground beef and break it apart as it cooks. Cook for about 8-10 minutes, until crumbly, evenly browned, and golden. Drain off the excess fat.
- Pour both cans of cream of mushroom soup into the cooked beef. Stir well to break up any clumps and distribute the soup evenly. Add salt, freshly cracked pepper, and garlic powder to taste, adjusting carefully because the soup is already salty.
- Take the frozen hashbrowns out of the freezer before or while the beef cooks so they can thaw slightly. Let them sit on the counter until easier to separate and distribute evenly.
- Grab a 9x13-inch casserole dish or a similar large oven-safe dish. Spread half of the thawed hashbrowns on the bottom and press them down gently to form a base layer. Spread half of the beef mixture over the hashbrowns, then sprinkle 1.5 cups of cheddar cheese on top. Repeat with the remaining hashbrowns, beef mixture, and remaining 1.5 cups of cheese. Drizzle the melted butter evenly over the top.
- Preheat the oven to 350°F. Bake the casserole for 40-45 minutes, until the top is golden brown, the cheese is bubbling around the edges, and the hashbrowns on top are crispy. Let it rest for about 5 minutes before serving.
Notes
Thaw the hashbrowns before assembling so the casserole bakes evenly. Season the beef mixture carefully because the soup already adds saltiness. For a lighter version, use ground turkey instead of beef. Cream of chicken, cream of celery, or cream of potato soup can be used in place of cream of mushroom. Cover loosely with foil during baking if the top browns too quickly. Let the casserole rest for about 5 minutes before serving so it holds together better.