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Ground Beef Potato Casserole

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Ingredients

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2 pounds ground beef
1 large onion, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and black pepper to taste
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 cup beef broth
4 cups frozen hash brown potatoes
2 cups sharp cheddar cheese, shredded
½ cup parmesan cheese, grated
½ cup panko breadcrumbs
3 tablespoons unsalted butter, melted
2 tablespoons fresh parsley, chopped

¼ teaspoon salt

Instructions

  • Brown the ground beef in a large skillet over medium-high heat for 5-7 minutes. Drain excess fat.
  • Add diced onion and cook for 3 minutes until softened. Stir in garlic, thyme, and paprika for 1 minute.
  • Whisk together cream of mushroom soup, sour cream, and beef broth. Pour into the skillet and stir well. Season with salt and pepper.
  • Preheat oven to 350°F. Spread hash brown potatoes in a 9×13-inch baking dish.
  • Pour the ground beef mixture over potatoes and stir gently to combine.
  • Sprinkle cheddar and parmesan cheese evenly over the top.
  • Combine panko breadcrumbs, melted butter, parsley, and salt in a small bowl. Sprinkle over the cheese.
  • Bake for 35-40 minutes until bubbling and the topping is golden brown.

 

  • Let rest for 5 minutes before serving.

Find it online: https://easyrecipebooks.com/ground-beef-potato-casserole/