Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large skillet, cook the ground beef and diced onion over medium-high heat until the meat is browned and cooked through. Drain any excess grease.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- In a large bowl, whisk together the cream of mushroom soup, sour cream, milk, Worcestershire sauce, 1 cup of the shredded cheese, salt, and pepper.
- Add the cooked ground beef mixture to the bowl with the sauce and stir to combine everything evenly.
- Spread the beef mixture into the prepared baking dish.
- In a separate bowl, toss the frozen hashbrowns with the melted butter until they are well-coated. Spread the hashbrowns in an even layer over the beef mixture.
- Bake, uncovered, for 40-50 minutes, until the casserole is hot and bubbly and the hashbrowns are golden brown.
- Sprinkle the remaining 1 cup of cheese over the top and bake for another 5 minutes, or until the cheese is fully melted.
- Remove from the oven and let it rest for 5-10 minutes before serving. Enjoy!
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave or a larger portion in the oven at 350°F until warmed through.
Make-Ahead: Assemble the casserole without the hashbrown topping and refrigerate for up to 24 hours. When ready to bake, add the buttered hashbrowns and bake as directed, adding 10-15 minutes to the cooking time.
Reheating: Reheat individual portions in the microwave or a larger portion in the oven at 350°F until warmed through.
Make-Ahead: Assemble the casserole without the hashbrown topping and refrigerate for up to 24 hours. When ready to bake, add the buttered hashbrowns and bake as directed, adding 10-15 minutes to the cooking time.
