My kitchen smelled like home, pure and simple. It was that first chilly evening of fall, and I was craving something deeply comforting, something that felt like a hug from the inside. I remembered a recipe card from my grandma, faded and stained, simply titled “Cheesy Beef & Potato Casserole.” As I started browning the beef, the savory aroma mixing with the earthy scent of mushrooms from the can of soup I was using, I knew I’d found my answer. This dish is my go-to for busy weeknights, for potlucks where I need a guaranteed crowd-pleaser, and for those days when only the warm, creamy, cheesy embrace of a classic casserole will do. Let me show you how I make my favorite version.
Ingredients
- 1.5 lbs lean ground beef (I use 85/15)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can condensed Cream of Mushroom soup (like Campbell’s)
- 1 cup sour cream
- 1/2 cup beef broth or milk
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (trust me, don’t skip this!)
- Salt and black pepper to taste
- 4 cups frozen shredded hash browns, thawed (about 1 lb bag)
- 2 cups shredded sharp cheddar cheese, divided
- 1 tablespoon chopped fresh chives or parsley for garnish (optional, but pretty)
Let’s talk about a few key players here. That can of Cream of Mushroom soup is the non-negotiable base for the creamy sauce—it creates a richness that’s hard to replicate from scratch for this specific dish. I’ve tried. For the hash browns, using the frozen shredded kind (and letting them thaw in the fridge for a few hours) is my biggest practical tip. I tried it once with grated fresh potato, and the texture was all wrong, releasing too much water. The smoked paprika might seem like a small addition, but it adds a subtle warmth that cuts through the richness beautifully. I learned that from my third attempt at this recipe!
Equipment Needed
- Large skillet or Dutch oven
- 9×13 inch baking dish
- Mixing bowls (one medium, one large)
- Wooden spoon or spatula
- Can opener
- Measuring cups and spoons
- Aluminum foil
You don’t need any fancy gadgets for this, which is part of why I love it so much. My large, well-seasoned cast iron skillet is my MVP here because I can brown the beef and aromatics in it, and then, if it’s oven-safe, I can even assemble and bake the whole casserole in the same pan for fewer dishes! If you don’t have that, a regular skillet and a standard 9×13 glass or ceramic baking dish work perfectly. Don’t skip the aluminum foil—covering the dish for the first part of baking is crucial to prevent the cheese from burning before the center is hot and bubbly. I learned that the hard way with a prematurely browned, still-cold center.
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and lightly grease that 9×13 dish. Then, in my large skillet over medium-high heat, I cook the ground beef and diced onion together. I break the beef into small crumbles with my wooden spoon and cook until there’s no more pink. This is where the first wonderful smells start. I drain any excess grease, then stir in the minced garlic for just 30 seconds until fragrant—you don’t want it to burn. Right here, I season this beef mixture generously with salt and pepper. Seasoning in layers is my secret for the best flavor.
Next, in my medium mixing bowl, I make the creamy sauce. This is the magic glue. I whisk together the condensed soup, sour cream, beef broth, garlic powder, and that all-important smoked paprika until it’s smooth. It will look thick, but that’s okay. Now, in my large bowl, I combine the thawed hash browns, the cooked beef mixture, the creamy soup mixture, and one and a half cups of the shredded cheddar. I use my hands or a big spoon to mix it all thoroughly. It’s a bit messy, but making sure every component is coated is key.(See the next page below to continue…)