Description
This hearty Ground Beef Hash Brown Casserole combines savory ground beef, tender hash browns, and a creamy mushroom sauce topped with melted cheddar cheese and a crispy buttery panko crust. Perfect for a comforting family meal, this dish balances rich flavors with a satisfying texture and is baked to golden perfection.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced green bell pepper
Potatoes & Dairy
- 1 (32 oz) bag frozen shredded hash browns, thawed
- 1 (10.5 oz) can condensed cream of mushroom soup
- 3⁄4 cup Greek yogurt
- 1⁄2 cup sour cream
- 2 cups shredded sharp cheddar cheese
Seasonings & Toppings
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1⁄2 tsp black pepper
- 1⁄4 cup chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 1⁄4 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 2 tbsp vegetable oil
Instructions
- Preheat Oven: Preheat your oven to 375°F. Place your empty 9×13-inch baking dish inside to warm up. This helps prevent sticking and ensures a crispy bottom crust for the casserole.
- Cook Ground Beef and Vegetables: Heat vegetable oil over medium-high heat in a large skillet. Add ground beef, breaking it apart as it cooks until no longer pink, about 6 minutes. Drain excess fat. Return skillet to heat and add diced onion, minced garlic, and green bell pepper. Sauté until vegetables soften, about 4 minutes. Season with kosher salt, black pepper, smoked paprika, and Worcestershire sauce. Remove from heat when onions become translucent.
- Prepare Creamy Sauce: In a large mixing bowl, combine the condensed cream of mushroom soup, Greek yogurt, and sour cream. Mix until smooth. The Greek yogurt adds tang and helps maintain sauce stability during baking.
- Combine Mixture: Add the cooked beef and vegetable mixture into the creamy sauce bowl. Gently fold in thawed hash browns and half of the shredded cheddar cheese, taking care not to mash the potatoes to preserve texture.
- Assemble Casserole: Spread the beef and potato mixture evenly into the preheated baking dish. Sprinkle the remaining cheddar cheese evenly over the top to ensure a uniform, melty cheese layer.
- Prepare Topping: In a small bowl, mix panko breadcrumbs with melted unsalted butter and chopped fresh thyme. Evenly sprinkle this buttery panko topping over the cheese layer, which will become golden and crispy when baked.
- Bake and Rest: Bake the casserole in the preheated oven for 30–35 minutes until the panko topping is golden brown and the sauce bubbles around the edges. Remove from oven and let rest for about 5 minutes to set for easier serving.
Notes
- Thaw hash browns completely to avoid excess moisture in the casserole.
- Using Greek yogurt adds stability to the creamy sauce and a subtle tangy flavor.
- For a spicier kick, you can add a pinch of cayenne pepper to the beef mixture.
- Fresh thyme in the panko topping adds aromatic flavor and enhances the crust.
- Allowing the casserole to rest after baking helps it hold its shape when serving.
- Use a warm baking dish to achieve a crispier bottom layer.
