Frugal, Pantry, Potluck Ground Beef and Hashbrown Casserole

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Brown 1 pound of ground beef in a large skillet with salt and pepper.

Add chopped onion and bell peppers to the skillet and sauté until the beef is cooked through and the vegetables are tender.

Stir in canned mushrooms and frozen peas, cooking for an additional 4 minutes.

In a large bowl, combine 3.5 cups of grated potatoes, 1 can of cream of celery soup, 1 can of cream of mushroom soup, and 1/2 cup of milk; mix well.

Add the cooked beef and vegetable mixture to the bowl and mix everything together thoroughly.

Transfer the mixture to a greased 9x13 casserole dish.

Stir in 1 cup of shredded mild cheddar cheese into the mixture, reserving 1/2 cup for topping.

Spread the mixture evenly in the dish and top with the reserved cheese.

Cover the dish with aluminum foil and bake at 350°F for 30 minutes.

Remove the foil and bake for an additional 15 minutes until the top is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens