Hamburger Hash Brown Casserole

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Ingredients

• 4 cups hash browns, frozen
• 2 lbs ground beef
• 2 Tbsp unsalted butter
• 8 oz mushrooms, sliced
• 1/2 medium yellow onion, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tbsp all-purpose flour
• 2 cups milk
• 1 Tbsp chili powder
• 1/2 tsp garlic powder
• salt and pepper, to taste
• 2 cups sharp cheddar cheese, grated
• 1 green onion, finely chopped

Direction

1. Preheat oven to 350 degrees.
2. Place a large (preferably oven-proof) skillet over medium-high heat then add oil. When the oil is hot, add the hash browns. Cook without stirring for 5–7 minutes until the bottom becomes golden brown and crispy. Once crispy, transfer hash browns to a plate then set aside—don’t worry if they are still underdone on top—they’ll finish cooking in the oven.
3. Return skillet to the heat and brown the ground beef with the onions, salt and pepper. When the beef is cooked through and no pink remains, drain grease and return to the heat. Add milk and cream of mushroom soup then stir to combine. Scrape up any of the brown bits left on the bottom of the pan and allow the mixture to come to a bubble.
4. Reduce heat to medium-low, stir in spices until well combined then remove from heat. If your skillet isn’t oven-safe, transfer the mixture to a 2-qt casserole dish. Otherwise, finish assembling the casserole in the skillet.
5. Sprinkle 1½ cups of shredded cheese on top of the ground beef mixture, reserving the rest to sprinkle on top. Add hash browns, browned side up, to the top of the casserole then sprinkle with remaining cheese.
6. Bake 18–20 minutes until piping hot. Remove from oven then allow it to cool 5 minutes before garnishing with chopped green onion.