Name: Cheesy Ground Beef and Frozen Potato Casserole
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 65 minutes
Yield: 6 servings
Ingredients: 1 lb (450 g) ground beef; 1 medium onion, finely chopped (or 1 tsp onion powder if you don't have fresh); 2 cloves garlic, minced (or 1/2 tsp garlic powder); 1 tsp salt; 0.5 tsp black pepper; 1 tsp smoked paprika (or sweet paprika); 1 tsp dried oregano or Italian seasoning; 2 tbsp tomato paste or 1/2 cup canned crushed tomatoes (optional, for depth); 2 cups (480 ml) chicken broth; 2 cups (about 200 g) shredded cheese (cheddar or a mix — more if you like it gooey); 1 1/2 cups sour cream; 1 (20–24 oz / ~560–680 g) package frozen sliced potatoes (hash brown patties or thin sliced diced potatoes will work); 2 tbsp butter, melted (or oil); 2 tbsp all-purpose flour (or 1 tbsp cornstarch) — to thicken the sauce; 0 Optional garnish: chopped parsley or chives, extra dollop of sour cream

1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch (or similar) baking dish with a little butter or oil — we don't want the potatoes sticking, dear.

2

In a large skillet over medium-high heat, brown the ground beef with the chopped onion. Break the meat up as it cooks. When mostly browned, add the garlic and cook 30 seconds until fragrant.

3

Season the beef with salt, pepper, paprika, and oregano. Stir in the tomato paste or crushed tomatoes if using; let it cook a minute to deepen the flavor.

4

Sprinkle the flour over the beef and stir to combine. Slowly pour in the chicken broth while stirring so it doesn't lump. Simmer 3–4 minutes until slightly thickened — this will be our savory beef sauce. Remove from heat and stir in 1/2 cup of the shredded cheese so it melts into the mixture.

5

In a small bowl, mix the sour cream with the melted butter (this keeps it from breaking) and a pinch of salt. If your frozen potatoes are patties, thaw slightly so they layer flat; if they're diced, keep them as-is.

6

Layer half the frozen potatoes in the bottom of the prepared dish in an even layer. Spoon half the beef mixture over the potatoes and spread gently.

7

Dollop half the sour-cream mixture over the beef and gently spread (it can be rustic — no need to be perfect). Sprinkle with one cup of the shredded cheese.

8

Layer the remaining potatoes on top, then the remaining beef mixture. Spread the rest of the sour cream mixture over the top and finish with the remaining cheese.

9

Cover tightly with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes until the potatoes are tender and the top is bubbly and golden.

10

Let the casserole rest 10 minutes so it sets — this makes slicing much neater. Garnish with chopped parsley or chives and extra sour cream if you like.

11

Serve warm. Leftovers reheat beautifully — cover and bake at 350°F (175°C) for 20 minutes or microwave individual portions.

Cheesy Ground Beef and Frozen Potato Casserole

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