Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 30 oz frozen shredded hashbrowns
  • 10.5 oz canned cream of mushroom soup
  • 1 cup full-fat sour cream
  • 0.5 cup unsalted butter, melted
  • 1 tsp onion powder
  • 1 cup frozen sweet corn
  • 2 cups sharp cheddar cheese, shredded

Instructions:

  1. Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish with butter or non stick spray.
  2. Brown the ground beef in a large skillet over medium high heat. Cook 7 minutes until the meat is deeply browned and no pink remains. Note: Drain any excess fat to keep the casserole from becoming greasy.
  3. Sauté the aromatics by adding the finely diced yellow onion to the beef. Cook 5 minutes until the onion is translucent and fragrant.
  4. Incorporate the garlic and spices, adding the minced garlic, 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp cracked black pepper. Sizzle for 1 minute until the garlic scent fills the kitchen.
  5. Whisk the wet binder in a massive mixing bowl, combining the 10.5 oz cream of mushroom soup, 1 cup full fat sour cream, 0.5 cup melted unsalted butter, and 1 tsp onion powder.
  6. Fold in the potatoes and corn, adding the 30 oz frozen shredded hashbrowns and 1 cup frozen sweet corn to the creamy mixture. Stir until every potato shred is coated in velvety sauce.
  7. Combine the beef and potatoes by folding the cooked meat mixture into the bowl. Add 1 cup of the shredded sharp cheddar cheese and stir gently.
  8. Transfer to the baking dish, spreading the mixture evenly with a spatula. Do not pack it down too hard; you want air pockets for the heat to circulate.
  9. Top with the remaining cheese, sprinkling the last cup of cheddar over the surface in an even layer.
  10. Bake for 45 minutes in the center rack. Cook until the edges are bubbling and the cheese forms a golden, crackling crust.