Description
A comforting dish that captures the essence of home cooking, this hearty casserole layers seasoned ground beef, thawed shredded potatoes, and diced peppers and onions in a creamy tangy sauce, all topped with a crispy breadcrumb layer.
Ingredients
Scale
- 1 lb ground beef
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced green bell pepper
- 1 (32 oz) bag frozen shredded hash browns, thawed
- 1 (10.5 oz) can condensed cream of mushroom soup
- 3⁄4 cup Greek yogurt
- 1⁄2 cup sour cream
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1⁄2 tsp black pepper
- 2 cups shredded sharp cheddar cheese
- 1⁄4 cup chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 1⁄4 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 2 tbsp vegetable oil
Instructions
- Preheat your oven to 375°F. Place your empty 9×13-inch baking dish inside to warm up. This not only helps prevent sticking but also aids in achieving a crispy bottom for your casserole.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and break it apart as it cooks until it is no longer pink—about 6 minutes. Drain any excess fat, and return the skillet to the heat. Stir in the diced onion, minced garlic, and green bell pepper. Sauté the mixture until the vegetables soften, roughly 4 minutes. Season with kosher salt, black pepper, smoked paprika, and Worcestershire sauce to deepen the flavor. Remove from heat when the onions are translucent.
- In a large mixing bowl, combine the condensed cream of mushroom soup, Greek yogurt, and sour cream. Mix well until smooth. Greek yogurt lends a hint of tang while keeping the sauce stable, preventing separation during baking.
- Add the cooked beef and vegetable mixture into the bowl with the creamy sauce. Gently fold in the thawed hash browns and half of the shredded cheddar cheese. Be careful not to mash the potatoes; a gentle folding action helps maintain the texture.
- Spread the beef and potato mixture evenly in your preheated baking dish. Sprinkle the remaining cheddar cheese over the top in an even layer. This ensures a uniformly melted cheese layer which helps prevent dry spots.
- In a small bowl, mix the panko breadcrumbs with the melted unsalted butter and chopped fresh thyme. This buttery panko mixture will form a crispy top, so make sure to coat the panko evenly. Once mixed, sprinkle this topping over the cheese layer.
- Bake the casserole in your preheated oven for 30–35 minutes. You’ll know it’s ready when the panko is golden brown and the sauce is bubbly around the edges. After removing it from the oven, let it rest for about 5 minutes. This resting time allows the casserole to set, making serving easier.
Notes
- For the ground beef, opt for lean (90/10) to minimize greasiness. Pat it dry after cooking to prevent a soggy casserole.
- When prepping the onion, a yellow onion diced small works best for a well-melted texture. Store unpeeled in a cool space for up to two weeks.
- Minced garlic should be fresh; let it sit for five minutes post-mincing to maximize flavor release.
- Use firm, bright green bell peppers, and remove the seeds and ribs before dicing finely for better integration.
- Thaw the hash browns in the fridge overnight, and squeeze out excess moisture in a towel before adding to the mixture for a firmer texture.
- For consistency, stir the cream of mushroom soup before measuring to avoid any lumps.
- Choose plain full-fat Greek yogurt, as this keeps the sauce stable and adds protein; mix well to remove curds.
- Select medium-fat sour cream for a touch of tang without the risk of thinning the sauce. Room temperature sour cream blends more evenly.
- A favorite brand of Worcestershire sauce will add a deep smoky note to the beef; incorporate it towards the end of cooking.
- Go for Spanish-style smoked paprika to ensure that robust smoky flavor infuses the dish. Mix it with salt and pepper in the pan for effective seasoning.
- For delicate seasoning, kosher salt is recommended as it dissolves evenly; add while the beef cooks for effective flavor melding.
- Freshly ground black pepper gives the best aroma; add it after salt for texture variation in the dish.
- Grate sharp cheddar cheese from a block instead of using pre-shredded; this keeps it from clumping and adds more moisture to the dish.
- Chopping parsley right before serving maintains its vibrant color; flat-leaf varieties last longer in the refrigerator.
- Strip fresh thyme leaves from their stems and chop lightly; mixing this into the breadcrumbs peaks the herby flavor.
- Toast the panko breadcrumbs in butter until golden brown, then cool them on a paper towel to maintain crispiness.
- Use unsalted butter for the topping; melt gently to avoid burning and ensure room temperature sticks for easier mixing.
- For vegetable oil, select a neutral oil and heat until shimmering before adding the beef for proper searing.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg