Description
A hearty Ground Beef Hash Brown Casserole combining savory sautéed beef and vegetables with creamy mushroom soup, Greek yogurt, and sour cream, topped with melted sharp cheddar and a crispy buttered panko breadcrumb crust. Perfect for a comforting family meal or potluck dish.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced green bell pepper
- 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
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1⁄2 tsp black pepper
- 2 cups shredded sharp cheddar cheese
- 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 an empty 9×13-inch baking dish inside to warm. This helps prevent sticking and promotes a crispy bottom crust.
- Sauté Beef and Vegetables: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add ground beef, breaking it up as it cooks until no longer pink, about 6 minutes. Drain excess fat. Return skillet to heat and stir in diced onion, minced garlic, and diced 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 turn translucent.
- Mix Creamy Sauce: In a large bowl, combine condensed cream of mushroom soup, Greek yogurt, and sour cream. Stir until smooth and well blended. The Greek yogurt adds a tangy flavor and prevents sauce separation during baking.
- Combine Mixtures: Add cooked beef and vegetable mixture to the creamy sauce. Gently fold in thawed hash browns and half of the shredded sharp cheddar cheese. Fold carefully to maintain the texture of the potatoes without mashing.
- Assemble Casserole: Spread the beef and potato mixture evenly into the preheated baking dish. Sprinkle the remaining shredded cheddar cheese evenly on top for a uniform melted cheese layer.
- Prepare Topping: In a small bowl, mix panko breadcrumbs with melted unsalted butter and chopped fresh thyme until the panko is coated evenly. Sprinkle this mixture evenly over the cheese layer to create a crispy topping.
- Bake: Bake the casserole at 375°F for 30 to 35 minutes, until the panko topping is golden brown and the sauce is bubbly around the edges.
- Rest and Serve: Remove from oven and let the casserole rest for 5 minutes to set. Garnish with chopped fresh parsley before serving.
Notes
- Thaw hash browns completely before mixing to avoid excess moisture in the casserole.
- For extra flavor, you can add a pinch of cayenne pepper or substitute green bell pepper with poblano peppers.
- Use full-fat Greek yogurt for best texture and creaminess.
- Ensure to drain excess beef fat to prevent a greasy casserole.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
