Easy Cheesy Ground Beef & Potato Bake
A comforting and easy family meal featuring savory ground beef, tender potatoes, and a creamy, cheesy sauce, all baked to golden perfection. Perfect for a hearty weeknight dinner!
Equipment
- 9x13 inch Baking Dish
- Large skillet
- Mixing Bowls
Ingredients
- 1 pound lean ground beef 85% or leaner
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 0.5 tsp sea salt
- 0.25 tsp fresh ground black pepper
- 1 can condensed cream of mushroom soup 10.5 ounces, low sodium option
- 1 cup light sour cream
- 1 cup low-sodium beef broth
- 1 bag frozen diced hash brown potatoes 32 ounces, thawed
- 2 cups shredded sharp cheddar cheese divided
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh parsley chopped
- 0.5 cup Panko breadcrumbs
- 2 tbsp unsalted butter melted
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a large skillet, cook the ground beef and diced onion over medium-high heat. Break up the beef and stir until it's nicely browned and the onion is softened, about 6-8 minutes. Drain any excess fat for a healthier dish.
- Stir in the minced garlic, dried thyme, smoked paprika, sea salt, and black pepper. Cook for just 1-2 more minutes until everything smells wonderfully fragrant.
- In a separate bowl, whisk together the cream of mushroom soup, light sour cream, and low-sodium beef broth until you have a smooth, creamy mixture.
- Spread half of your thawed hash brown potatoes evenly in the bottom of the prepared baking dish. Top this with all of the cooked ground beef mixture, then sprinkle one cup of the shredded cheddar cheese over it.
- Pour the creamy soup mixture evenly over the cheese layer. Finish with the remaining thawed hash brown potatoes on top.
- In a small bowl, combine the remaining one cup of shredded cheddar cheese, grated Parmesan cheese, and fresh chopped parsley. Sprinkle this delicious cheese and herb mixture generously over the casserole.
- In another small bowl, mix the Panko breadcrumbs with the melted unsalted butter. Scatter this buttery Panko mixture over the cheese topping for an irresistible crunch.
- Bake the casserole, uncovered, for 45-50 minutes. You'll know it's ready when the top is beautifully golden brown and the edges are bubbling cheerfully.
- Remove the casserole from the oven and let it cool for 5-10 minutes before slicing and serving. This helps the layers set for perfect portions!
Notes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 8
Calories: 450
Total Carbs: 30g
Net Carbs: 27g
Fats: 25g
Protein: 35g
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 8
Calories: 450
Total Carbs: 30g
Net Carbs: 27g
Fats: 25g
Protein: 35g
