Cook the Ground Beef: Start by heating a large skillet over medium heat. Add the ground beef and break it apart with a spoon as it cooks. Stir often so it browns evenly. Once the beef starts to lose its pink color, add the chopped onion and garlic. Cook until the onion softens and releases a sweet aroma. Season with salt and pepper. Drain any extra grease so the casserole stays rich but not heavy.
Mix the Creamy Potato Base: Grab a large mixing bowl and add the thawed hash brown potatoes. Spoon in the cream of mushroom soup and sour cream. Sprinkle in paprika and garlic powder. Stir slowly until everything blends into a thick creamy mixture. Make sure the potatoes get coated well so they bake up tender and flavorful.
Combine Beef and Potatoes: Add the cooked beef mixture into the bowl with the potatoes. Fold everything together gently so the beef spreads evenly through the potatoes. Take a moment to taste and adjust seasoning. This step helps balance the flavors before baking.
Assemble the Casserole: Preheat your oven to 375°F. Lightly grease a baking dish. Spoon the casserole mixture into the dish and spread it into an even layer. Sprinkle shredded cheddar cheese across the top so every corner gets cheesy goodness. Drizzle melted butter over the cheese for extra richness.
Bake Until Golden: Place the dish in the oven and bake for about 40 to 45 minutes. Watch for bubbling edges and a lightly golden top. Let the casserole rest for 5 minutes after baking. This short pause helps it set and makes serving easier.
