Loaded Hashbrown Bake
A loaded version of our most popular hashbrown beef bake - mix in and garnish with all your favorite loaded baked potato toppings!
Servings - 8 servings
Ingredients
- 1 lb. ground beef
- 1 Tbsp minced onion
- 1 tsp garlic powder
- 30 oz. frozen shredded hash browns
- 10 oz. can cream of mushroom soup*
- 1 cup milk
- 6 slices bacon cooked and crumbled, DIVIDED
- 1 tsp chopped chives
- 1 tsp salt and pepper ` each
- 3 cups shredded cheddar cheese
- salt and pepper to taste
- chopped chives, sour cream, crumbled bacon garnish
- Salad or fresh veggies, as side dish
Instructions
- Preheat the oven to 350 F.
- Open the can of cream of mushroom soup.
- In a large skillet, brown the ground beef with the minced onion and garlic powder. Once browned, drain and then in a large bowl - mix in the shredded hash browns, cream of mushroom soup, milk, 5 of the bacon slices (crumbled), chopped chives, salt and pepper, plus 1 cup shredded cheese. Note: you do not need to thaw the hash browns before baking.
- Pour into a 9x13-inch baking dish and top with the remaining shredded cheese.
- Bake in the preheated oven for 30 to 40 minutes, or until completely warmed through and cheese on top is melted. Season with salt and pepper to taste.
- Prepare the salad or fresh veggies.
- Garnish each serving with a dollop of sour cream, more crumbled bacon bits, and chopped chives.
- Serve Loaded Hashbrown Bake with salad or veggies. Enjoy!
Notes
*You can find the homemade cream of mushroom soup by tapping here.