Easy Comfort Food with Hash Browns (Print version)
A cheesy ground beef and hash brown casserole with a creamy middle, crisp edges, and simple freezer-aisle shortcuts.
# Ingredients:
For the casserole
01 -
30 oz (850 g) frozen shredded hash browns, thawed and blotted dry
02 -
1 1/4 lb (565 g) lean ground beef
03 -
1 small yellow onion, finely diced
04 -
2 cloves garlic, minced
05 -
1 tablespoon Worcestershire sauce
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon black pepper
08 -
1/2 teaspoon smoked paprika
09 -
1 can (10.5 oz / 298 g) condensed cream of mushroom soup
10 -
1 cup (240 g) sour cream
11 -
1/2 cup (120 ml) milk
12 -
2 cups (225 g) shredded sharp cheddar cheese, divided
For the topping
13 -
1 1/2 cups (45 g) cornflakes, lightly crushed
14 -
3 tablespoons (42 g) unsalted butter, melted
# Instructions:
01 -
Heat the oven to 350 F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 -
Brown the ground beef and onion in a large skillet over medium-high heat for 7-9 minutes, breaking the meat into small pieces. Add the garlic for the last minute, then drain excess fat.
03 -
Stir Worcestershire sauce, salt, pepper, and smoked paprika into the beef. Remove the skillet from the heat.
04 -
In a large bowl, whisk together the cream of mushroom soup, sour cream, and milk. Fold in the thawed hash browns, beef mixture, and 1 cup of cheddar until evenly coated.
05 -
Spread the mixture in the prepared dish and cover with foil. Bake for 30 minutes, until the edges are starting to bubble.
06 -
Mix the crushed cornflakes with melted butter. Uncover the casserole, sprinkle with the remaining cheddar, then scatter the buttered cornflakes over the top.
07 -
Bake uncovered for 15-20 minutes, until the top is golden and the casserole is bubbling. Rest for 10 minutes before scooping.
# Good to know:
01 -
Thaw and blot the hash browns for the creamiest texture.
02 -
Assemble up to 24 hours ahead and bake from the refrigerator.
03 -
Let the casserole rest before serving so the sauce sets.