Ingredients

1 lb ground beef
1 bag (30 oz) frozen shredded hash browns. Let them sit on the counter for just 10 minutes to take the chill off.
1 can (10.5 oz) condensed cream of mushroom soup
2 cups shredded cheddar cheese

Optional Seasonings:
½ teaspoon garlic powder
½ teaspoon freshly cracked black pepper
A pinch of salt

Directions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or a little butter.

Place a large skillet over medium-high heat. Add your ground beef and cook, breaking it up into small crumbles until it’s fully browned and no longer pink. Drain any excess grease.

In a large mixing bowl, combine your cooked ground beef, the slightly thawed frozen hash browns, the can of condensed soup, garlic powder, black pepper, and 1 cup of the shredded cheddar cheese. Stir it all together until the hash browns are evenly coated in the creamy, savory mixture.

Pour the mixture into your prepared baking dish and spread it out into an even layer. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.

Place the dish in the center of your hot oven and bake for 35 to 40 minutes. You’ll know it’s done when the cheese is melted and bubbly, the edges are slightly crispy, and the center is hot all the way through.

Remove the casserole from the oven and let it sit on the counter for 10 minutes before serving.