Hashbrown Beef Bake
Hashbrown Beef Bake – A tasty hashbrown and beef bake that freezes well is the ideal dish for fans of meat and potatoes.
There are times when a recipe just happens to be everything. This specific recipe is extremely well-liked and consistently ranks at the top of our lists. I initially questioned, “Why?” But I can understand that it’s because it’s incredibly simple, budget-friendly, and every kid I know loves it. In essence, it’s a parent’s ideal food.
The best meal to serve with meat and potatoes is this recipe!
Hashbrown Beef Bake Ingredients
- 1 pound of ground beef
- 1 tablespoon minced onion
- Garlic powder, 1 teaspoon
- Hash browns, shredded, 30 ounces, frozen
- 1 cup of milk and a 10 oz. can of cream of mushroom soup
- Smoked paprika, 1 teaspoon
- 2 cups of cheddar cheese, shredded
- pepper and salt as desired
- as a side dish, a salad or fresh vegetables
- Open the cream of mushroom soup can and preheat the oven to 350 degrees F.
- Brown the ground beef, minced onion, and garlic powder in a large skillet. Drain the browned hash browns, add half of the shredded cheese, cream of mushroom soup, milk, and smoked paprika. Note: The hash browns need not be thawed before baking.
- Top with the remaining shredded cheese and pour into a baking dish measuring 9 x 13 inches.
- In a preheated oven, bake for 30 to 40 minutes, or until heated through and the cheese is melted on top. To taste, season with salt and pepper.
- Make the salad or the fresh vegetables.
- Vegetables or a salad go well with Hashbrown Beef Bake.
- Turkey, mild Italian sausage, ground pork, and breakfast sausage are all alternatives to ground beef.
- In addition to cream of mushroom soup, there are creams of onion, chicken, celery, and broccoli.
- Shredded cheddar includes both mozzarella and sharp cheddar. – shreds of Colby Jack cheese – strong white cheddar
- I hope you like this hashbrown beef bake for breakfast, dinner, or even as chilled leftovers.