Southwest Hashbrown Casserole
My oldest son's favorite recipe might just become your family's favorite too!
Homestyle comfort food at its best! Southwest Hashbrown Casserole is comforting, easy to make, and oh so delicious. Keto and low fat variations included.
1 lb ground beefground turkey or chicken may be used also
1 small, chopped onionor substitute with 2 T minced onion
1 pkg refrigerated southwestern style hashbrowns
1 10.75-oz can cream of mushroom soup
1 cup sour cream
2 cups shredded sharp cheddar cheese
1 6-oz can french fried onions
My oldest son loves this dish. If he planned dinner, we would be eating Southwest Hashbrown Casserole every night. It is super easy to make, doesn’t take much prep time, and is absolutely delicious! Try my healthy variations to get each serving down to around 300 calories.
Personally, I will only use Simply Potatoes Southwestern Style hashbrowns. Non-flavored hashbrowns don’t cut it, and frozen hashbrowns are kindof a disaster. I also prefer to make this casserole using the cheddar flavored french fried onions although I can’t find them in the stores anymore. They do make a jalapeño flavor now though!
This casserole freezes well – just leave off the french fried onions.
Low fat variation
To make this recipe as low fat as possible, use 95%+ lean ground beef and fat free soup, low fat sour cream, and 2%/reduced fat shredded cheese. The casserole will still taste amazing – promise! Do not use fat free cheese because it doesn’t melt right and tastes weird.
Use your ground beef of choice, regular soup (I tend to use the “heart healthy” ones), regular fat sour cream, and 2% milk shredded cheese. Instead of french fried onions, use smashed up pork rinds.
Preheat oven to 350 degrees. Cook ground beef and onion in skillet until browned; drain well.
In a 13×9 glass dish, add cooked beef mixture, hashbrowns, soup, sour cream, and cheese. Stir until well combined and spread evenly in the dish.
Bake for 30 minutes at 350 degrees. Remove dish from oven, top casserole with french fried onions, and bake 3-5 minutes longer. Let rest for about 5 minutes then serve.
|1 lb ground beef|
|1 small, chopped onion|
|1 pkg refrigerated southwestern style hashbrowns|
|1 10.75-oz can cream of mushroom soup|
|1 cup sour cream|
|2 cups shredded sharp cheddar cheese|
|1 6-oz can french fried onions|