5-Ingredient Casserole
A hearty and comforting casserole that combines ground beef, frozen hash browns, and cream of mushroom soup, topped with cheese for a bubbly finish.
Ingredients
Main Ingredients
- 1 pound ground beef (85/15 or 80/20) Leaner is fine if you drain well.
- 2 cups frozen hash browns Shredded or diced work; do not thaw.
- 1 cup shredded cheese Cheddar is classic; use Monterey Jack or a blend for creaminess.
- 1 can cream of mushroom soup (10.5 oz) Or cream of chicken for a milder flavor.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar casserole dish.
- Heat a skillet over medium. Add the ground beef and cook, stirring and breaking it up, until fully browned. Drain excess fat and return beef to the pan.
- In a large mixing bowl, combine the hot cooked beef, frozen hash browns, the can of cream of mushroom soup, and half of the shredded cheese. Stir until everything is evenly coated.
- Season the mixture with salt and pepper; taste carefully. Transfer the mixture into the prepared casserole dish and spread it evenly.
- Sprinkle the remaining cheese over the top in an even layer.
Baking
- Bake for 30–35 minutes, until the casserole is bubbly and the cheese is melted and turning golden brown at the edges.
- Remove from the oven and let rest for 5 minutes before serving to set slightly and make scooping easier.
Notes
For a lighter version, substitute ground turkey or chicken and use reduced-fat cheese and soup. To make it gluten-free, ensure your cream soup is labeled gluten-free or use a homemade slurry-thickened sauce. Add a cup of frozen mixed vegetables for more color and nutrition.