This Hash Brown Casserole is a fabulous and easy weekday meal. It’s also super simple and perfect to meal prep on the weekend and eat through out the week. Casseroles are great to make ahead because they are so good for reheating.
This one is also a great option to add a crispy fried egg on top. I’ve made this without the cheese and it’s really yummy as well. If you want to skip the meat, add a pound of mushrooms instead. It’s really customizable to any veggies you have on hand, and you can change out the spices and meat to give it a whole new flavor.
Place frozen hash browns in a large bowl. Let thaw slightly and break up potatoes. Stir in cream of mushroom. Set aside
Heat a large skillet over medium high heat and cook ground sirloin. Once the meat is not pink anymore, drain the meat and add to the large bowl with hash browns.
Reserve a tablespoon of the liquid from sirloin in the pan, and sauté the chopped onion until tender, about 5 minutes. Next add the peppers. Stir in the chili powder and cumin and cook another 5 minutes. Then add to the hash brown and sirloin mixture.
Slice tomatoes and add to mixture. Stir all ingredients really well, then pour into a greased baking dish (or dishes if you are meal prepping). Top evenly with cheese.
Bake at 350 for 20-30 minutes, until bubbly and heated through.