Cheesy Ground Beef and Hashbrown Casserole

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Crispy but tender shredded potatoes top a casserole of juicy ground beef bound together with a creamy cheesy sauce.

Gary’s childhood memories are filled with the delightful aroma of ground beef. Often accompanied by tomato sauce, pasta, and a variety of cheeses, this versatile meat was a key ingredient in the Freilich family dinners. Similarly, ground beef has been a beloved dinnertime staple in American homes across the country.

Yield: 8 Servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Diet: Gluten Free

Ingredients Needed

  • 2 pounds of ground beef
  • 2 tablespoons olive oil divided
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 2 teaspoons 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 1 8-ounce package, divided
  • 2 large Idaho all-purpose potatoes (about 3/4 pound), peeled and grated


  1. Preheat the oven to 375°F. Lightly oil a shallow 2-quart baking dish or spray with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


You can make the filling ahead of time, up to a day, then just dump it into the casserole, and finish with the cheesy hash browns potato topping (don’t grate the potatoes until shortly before using or they will discolor, which really isn’t that big a deal).

Nutrition Information

Calories: 541.37kcal | Carbohydrates: 13.22g | Protein: 28.65g | Fat: 41.4g | Saturated Fat: 18.5g | Cholesterol: 125.13mg | Sodium: 396.71mg | Potassium: 670.55mg | Fiber: 1.63g | Sugar: 2.95g | Vitamin A: 3174.8IU | Vitamin C: 7.98mg | Calcium: 284.48mg | Iron: 3.19mg

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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