Cheesy Ground Beef and Hashbrown Casserole

4.88 from 54 votes

Cheesy Ground Beef and Hashbrown Casserole

Crispy but tender shredded hashbrown potatoes top a family-friendly ground beef filling bound together with a creamy, cheesy sauce.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: Servings

Author: Katie Workman

Ingredients

2 pounds ground beef
2 tablespoons olive oil (divided)
1 cup chopped carrots
1 cup chopped onions
2 teaspoon finely minced garlic
¼ cup sliced scallions
Kosher salt and freshly ground black pepper (to taste)
2 teaspoons dried oregano
1 cup chicken broth
1 cup sour cream
2 cups shredded cheddar cheese (one 8-ounce package; divided)
2 large Idaho all-purpose potatoes (about 3/4 pound; peeled and grated)

Instructions

Preheat the oven to 375 F. Lightly oil a shallow 2-quart baking dish or spray with nonstick cooking spray.
Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring frequently, until the beef is completely browned. Drain in a colander. Carefully wipe out the skillet and return it to medium heat.
Heat 1 tablespoon of the olive oil in the skillet over medium heat. Add the carrots, onions, and garlic, and sauté for 4 minutes, until tender. Add the scallions and the browned ground beef and stir to combine. Season with salt and pepper and stir in the oregano and chicken broth. Bring to a simmer, then stir in the sour cream and 1 cup of the shredded cheese. Simmer for 3 minutes, until the cheese is melted and everything is blended.
Turn the mixture into the prepared baking dish. Place the shredded potatoes in a clean dishtowel and twist and squeeze over the sink to remove as much water as possible from the potatoes. Shake the potatoes into a medium-sized bowl. Toss the shredded potatoes with the remaining tablespoon of oil and season with salt and pepper.
Evenly distribute the potatoes over the ground beef mixture. Bake for 40 to 50 minutes until the potatoes are tender and browned on top. Sprinkle the remaining cup of shredded cheese on top of the potatoes and return the casserole to the oven for 5 minutes, until the cheese has melted. Serve hot.

Notes

You can make the filling ahead of time, up to a day, then just dump it into the casserole and finish with the cheesy hashbrown potato topping. Don’t grate the potatoes until shortly before using them, or they will discolor, which really isn’t that big of a deal since they will brown while baking.

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