Ingredients
Scale
- 1.5 pounds lean ground beef
- 1/2 cup yellow onion, finely chopped
- 30 ounces frozen hash brown potatoes, shredded (1 bag)
- 1/4 cup butter, melted
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 10.75 ounce condensed cream of chicken soup (1 can)
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded
Instructions
- In a large skillet, brown the ground beef and onion over medium heat. Break up the beef as it cooks, and once done drain any excess fat or liquid.
- Combine the melted butter, salt, pepper, soup, and sour cream in a large bowl. Mix in the hash browns, cooked ground beef, onions, and one cup cheese. Stir until evenly combined.
- Grease a 9×13 baking dish, then transfer the mixture evenly. Sprinkle the remaining cheese over the top.
- Bake at 350˚F for 45 minutes. Optional: broil for 5-8 minutes until the top is crispy and browned.
Notes
- Let the casserole rest for 5 minutes before serving.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg