Effortless Cheesy Beef Bake (Print Version)
# Ingredients:
→ Main Components
01 -
300 g can cream of mushroom soup (10.5 oz)
02 -
240 g sour cream or plain Greek yogurt
03 -
200 g cheddar cheese, shredded, split in half
04 -
850 g shredded frozen hash browns, thawed
05 -
2 cloves garlic, finely chopped
06 -
1 onion, medium size, chopped small
07 -
450 g ground beef, best if 90/10 lean
→ Seasonings & Additions
08 -
1 teaspoon salt, split
09 -
0.5 teaspoon black pepper, split
10 -
1 teaspoon paprika, optional
11 -
30 g butter, melted
12 -
50 g green onions, sliced for topping, optional
# Instructions:
01 -
Pull the dish out of the oven and take a break for five minutes. Sprinkle over your green onions before you dig in.
02 -
Let the dish bake at 190°C for about 35 minutes until you see bubbles and a nice golden color up top.
03 -
Get your oven heated to 190°C. Brush a 33x23 cm dish with melted butter. Put half the hash brown mix at the bottom. Add all the beef mix next, then finish with the rest of the hash browns. Top the whole thing with the last of the cheddar.
04 -
Grab a big bowl and toss in the thawed hash browns, 150 g cheddar, your sour cream or yogurt, and that can of mushroom soup. Stir it all up so it’s well mixed.
05 -
Drop the garlic, half the salt, and half the pepper into your skillet. Cook for one minute to let the garlic smell awesome. Mix in the paprika now if you want.
06 -
Put a big skillet over medium-high heat. Start cooking the beef and chopped onion together till the beef is fully browned and the onion looks soft. Tip off any extra grease if you need to.
# Notes:
01 -
Make sure your hash browns are really thawed out and towel-dry so the dish isn’t watery.
02 -
Don’t overmix when putting the hash browns together—just combine until it holds together.
03 -
A meat thermometer isn’t needed but can be handy to check the middle gets at least 74°C for safe eating.