A hearty and comforting ground beef casserole layered with crispy hashbrowns, savory vegetables, and melted cheese. Perfect for an easy weeknight dinner or family gathering.
1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
1 cup frozen mixed vegetables (carrots, peas, corn), thawed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
3 cups frozen shredded hashbrowns, thawed
2 cups shredded cheddar cheese, divided
2 tablespoons olive oil
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
Add minced garlic to the skillet and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Stir in thawed mixed vegetables, salt, black pepper, dried thyme, and paprika. Cook for 2-3 minutes to combine flavors.
In a medium bowl, mix together the condensed cream of mushroom soup and sour cream until smooth.
Add the soup mixture to the skillet with the beef and vegetables. Stir well to combine and remove from heat.
In a greased 9×13 inch baking dish, spread half of the thawed hashbrowns evenly on the bottom.
Layer the beef mixture evenly over the hashbrowns.
Sprinkle 1 cup of shredded cheddar cheese over the beef layer.
Top with the remaining hashbrowns and then sprinkle the remaining 1 cup of cheddar cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the hashbrowns are golden brown.
Let the casserole rest for 5 minutes before serving.