Oven Baked 4-Ingredient Amish Beef and Hashbrown Casserole
A hearty Amish-inspired casserole layered with seasoned ground beef, creamy mushroom soup, shredded hashbrowns, and melted cheddar cheese. This simple four-ingredient comfort dish is filling, cozy, and perfect for family dinners or potluck-style meals.
Ingredients
- 1 1/2 lb ground beef 80/20
- 30 to 32 oz frozen shredded hashbrowns thawed
- 2 cans condensed cream of mushroom soup 10.5 oz each, undiluted
- 2 cups shredded cheddar cheese plus extra if desired
- salt and black pepper to taste, for browning the beef
Instructions
- Preheat the oven to 375°F and grease a 9x13-inch baking dish.
- Brown the ground beef in a skillet over medium-high heat, breaking it apart as it cooks.
- Season the beef with salt and black pepper while it cooks.
- Drain the grease thoroughly from the skillet.
- Spread the cooked beef evenly over the bottom of the prepared baking dish.
- Stir the condensed cream of mushroom soup until smooth, then spread it evenly over the beef layer.
- Scatter the thawed shredded hashbrowns over the soup layer, breaking up any clumps and patting gently without packing them down.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake uncovered for 40–50 minutes, until the cheese is golden, the edges are bubbling, and the hashbrowns are tender.
- For a crispier top, broil for 1–2 minutes at the end, watching carefully.
- Let the casserole rest for 10 minutes before serving.
Notes
Stir a spoonful of sour cream into the soup for extra richness. Add a little extra cheddar on top if you prefer a cheesier finish.
Nutrition
Calories: 545kcal
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