Ingredients
1.5–2 pounds ground beef
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of cheddar cheese soup
3 cups frozen cubed potatoes (Southern-style hash browns, unthawed)
1 cup shredded cheddar cheese, divided
salt and pepper to taste
optional add-ins: garlic powder, diced onions, frozen peas, bell peppers, paprika
Equipment
Large skillet
Mixing bowl
9×13-inch baking dish
Foil
Spatula or spoon
Method
Preheat oven to 350°F (175°C).
In a large skillet over medium heat, cook the ground beef until fully browned. Drain off any excess grease.
In a large mixing bowl, combine browned beef, cream of mushroom soup, cream of cheddar soup, frozen potatoes, and ½ cup shredded cheddar. Season with salt and pepper and mix well.
Lightly grease a 9×13-inch baking dish. Pour mixture into dish and spread evenly. Top with remaining ½ cup cheddar cheese.
Cover with foil and bake for 30 minutes.
Remove foil and bake another 30 minutes until golden and bubbly.
Let casserole rest 10 minutes before serving.
Notes
Customize this casserole by adding diced onions, garlic powder, peas, or bell peppers. For a smoky touch, sprinkle with paprika before baking. Leftovers reheat well and can be frozen for up to 2 months.
