Description
A comforting casserole made with layers of beef, cheese, and potatoes, perfect for busy weeknights.
Ingredients
- 1 pound ground beef
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 cup half and half
- 2 tablespoons Worcestershire sauce
- 8 ounces shredded Colby Jack cheese
- 30 ounces frozen diced hashbrown potatoes
- To taste kosher salt
- To taste fresh cracked pepper
- 1 tablespoon garnish (sliced green onion or fresh parsley)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium heat and drain excess fat.
- Add Italian seasoning, garlic powder, onion powder, Worcestershire sauce, salt, and pepper to the skillet. Mix well.
- Stir in the cream of mushroom soup, sour cream, and half and half until well combined.
- In a greased casserole dish, layer the frozen diced hashbrown potatoes evenly at the bottom.
- Pour the beef mixture over the hashbrowns and spread it out evenly.
- Sprinkle the shredded cheese on top of the casserole.
- Cover the dish with aluminum foil and bake for about 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes, sprinkle with sliced green onion or parsley for garnish, and serve.
Notes
Feel free to add vegetables or experiment with different types of cheese for more flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American