Ground Beef Potatoes Casserole (Print Version)
# Ingredients:
→ Ground Beef Layer
01 -
1 pound ground beef, 85% lean
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
04 -
1 teaspoon dried thyme
05 -
1 teaspoon smoked paprika
06 -
½ teaspoon fine sea salt
07 -
¼ teaspoon fresh ground black pepper
→ Sauce Mixture
08 -
10 ½ ounces cream of mushroom soup (1 can)
09 -
1 cup sour cream
10 -
1 cup low-sodium beef broth
→ Potato Base and Topping
11 -
32 ounces frozen diced hash brown potatoes, thawed (1 bag)
12 -
2 cups shredded cheddar cheese, divided
13 -
½ cup grated Parmesan cheese
14 -
¼ cup chopped fresh parsley
15 -
½ cup Panko breadcrumbs
16 -
2 tablespoons unsalted butter, melted
# Instructions:
01 -
Preheat the oven to 375°F and grease a 9×13-inch baking dish.
02 -
In a large skillet, cook the ground beef and diced onion over medium-high heat, stirring occasionally, until the beef is browned and the onion is softened, about 6 to 8 minutes.
03 -
Add the minced garlic, thyme, smoked paprika, salt, and pepper to the skillet. Stir to combine and cook for an additional 1 to 2 minutes, until fragrant.
04 -
In a separate bowl, whisk together the cream of mushroom soup, sour cream, and beef broth until smooth.
05 -
Spread half of the thawed hash brown potatoes in an even layer in the prepared baking dish. Top with the cooked ground beef mixture, followed by one cup of the shredded cheddar cheese.
06 -
Pour the sauce mixture evenly over the cheese, then top with the remaining hash brown potatoes.
07 -
In a small bowl, combine the remaining one cup of shredded cheddar cheese, Parmesan cheese, and chopped parsley. Sprinkle this mixture evenly over the top of the casserole.
08 -
In another small bowl, mix the Panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture over the cheese topping.
09 -
Bake the casserole, uncovered, for 45 to 50 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
10 -
Remove the casserole from the oven and let it cool for 5 to 10 minutes before serving.
# Notes:
01 -
This dish can be prepared up to 24 hours ahead and refrigerated. Bake as directed when ready.
02 -
For best results, freeze the casserole before baking it. Thaw in the refrigerator before cooking.