Dairyland Casserole arrives at the table with a warm, golden crust and a rich, creamy interior—an elegant take on comfort. This Dairyland Casserole layers crisped shredded potatoes, a silky cheese sauce, and tender browned beef for refined texture contrast and a whisper of browned butter aroma. For a foolproof base, consult our guide to keep the potatoes crisp by using these avoid soggy hash brown casserole tips.
Why Make This Recipe
- Effortless Yet Elegant: assembly is straightforward; the result reads like a composed dinner.
- Minimal Ingredients: pantry-friendly staples create a luxe, dairy-forward profile.
- Impressive Flavor: browned meat, nutty baked cheese, and a silky sauce make each bite layered and satisfying.
What elevates this version is the attention to texture—crispy edges, a creamy center—and small professional touches (browning, deglazing, and a buttery finish) that lift it above ordinary casseroles.
Ingredients
Base
- 1 lb frozen shredded hash browns, thawed and well-drained (squeeze excess moisture)
- 1 lb ground beef, preferably 80/20
Sauce
- 2 tbsp unsalted butter, room temperature
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 10 oz can cream of mushroom soup
- 1/2 cup whole milk (or cream for extra silkiness)
- 1/2 cup sour cream, room temperature
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, finely chopped
Topping
- 1 1/2 cups sharp cheddar cheese, grated (reserve 1/4 cup for browning)
- 1/2 cup panko breadcrumbs or crushed buttery crackers
- 1 tbsp melted butter
Precision notes: use room temperature butter for even melting, finely chop fresh herbs, and grate your cheese from a block for best melting and flavor.
How to Make Dairyland Casserole:
- Preheat the oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish and set aside.
- Brown the beef: heat a large skillet over medium-high heat, add the ground beef and cook until deeply browned and slightly caramelized (about 6–8 minutes). Drain excess fat, return the pan to the heat, and deglaze with a splash of milk to capture fond and flavor. (Tip: scraping the browned bits adds savory depth.)
- Sauté aromatics: in the same skillet, melt 2 tbsp butter, add the diced onion and cook until translucent and fragrant, about 4 minutes. Add garlic and cook 30 seconds until fragrant—do not let it burn.
- Make the sauce: stir cream of mushroom soup, milk, sour cream, and Dijon into the onions. Warm gently until glossy and smooth; adjust seasoning with salt and pepper. The sauce should coat the back of a spoon—silky, not runny.
- Combine: fold the drained hash browns and half the grated cheddar into the sauce, then fold in the browned beef and chopped parsley. Look for even coating and a slightly thickened consistency.
- Assemble: spread the mixture into the prepared dish in an even layer. Sprinkle the remaining cheddar over the top.
- Finish topping: mix panko (or crushed crackers) with 1 tbsp melted butter and scatter evenly over the cheese for a golden, textural crust.
- Bake: place the casserole on the middle rack and bake 25–30 minutes, until the top is golden, bubbling at the edges, and a knife inserted in the center comes out hot. Let rest 5–10 minutes to set before serving (resting concentrates flavors and firms the texture).
Mini-tips: cool slightly before slicing for cleaner portions; if the top browns too quickly, tent loosely with foil to prevent burning.
How to Serve Dairyland Casserole:
Serve warm in shallow squares on warmed plates. For an elegant presentation, spoon a small quenelle of sour cream mixed with lemon zest alongside each portion and scatter microgreens or finely chopped chives over the top. Offer a simple green salad with a bright vinaigrette to cut the richness and add color contrast.
How to Store Dairyland Casserole:
Cool the casserole to room temperature within two hours. Cover tightly with plastic wrap or foil and refrigerate for up to 3 days. To freeze, portion into airtight containers and freeze up to 3 months; thaw overnight in the refrigerator before reheating. Reheat covered at 325°F (160°C) until warmed through to preserve moisture; uncover for the last 5–8 minutes to refresh the crisp topping.
Tips to Make Dairyland Casserole:
- Squeeze thawed potatoes dry: excess moisture yields soggy texture—use a towel or colander.
- Brown meat well: deep caramelization adds savory complexity.
- Use real cheese: pre-shredded cheese contains anti-caking agents that can affect melt and texture.
- Rest before serving: it allows the custard to set for cleaner slices.
(For another note on avoiding soggy shredded potatoes, see this helpful guide in the body of the post: keeping hash browns crisp.)
Variation (if any):
- Vegetarian: replace beef with sautéed mushrooms and add a splash of soy sauce and smoked paprika for umami and depth.
- Luxe upgrade: fold in 1/2 cup grated Gruyère and top with toasted hazelnuts for a nutty finish.
- Mini portions: bake in individual ramekins for refined single servings and a crisp edge on every portion.
FAQs:
Can I use fresh potatoes instead of frozen?
Yes. Grate them and rinse under cold water, then squeeze thoroughly and pat dry. Par-cook briefly in a hot skillet to remove more moisture before assembling.
Is there a gluten-free option for the topping?
Replace panko with crushed gluten-free crackers or toasted almond meal for a crisp, nutty top.
How do I prevent the casserole from becoming watery?
Ensure potatoes are well-drained, brown the meat to reduce released juices, and keep the sauce thick—adjust milk gradually so the mixture remains slightly thick before baking.
Conclusion
Dairyland Casserole balances rustic comfort with refined technique: crisp edges, a velvety interior, and layered savory notes from browning and butter. The recipe rewards a few attentive steps—drying the potatoes, deglazing the pan, and choosing good cheese—and returns an elegant, crowd-pleasing dish that photographs beautifully and tastes even better. If you enjoy reading variations and original inspirations, explore this classic write-up at Dairyland Casserole – 12 Tomatoes. Share your results and adjustments in the comments and on social media; how would you make this dish your own?
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Dairyland Casserole
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Dairyland Casserole features crisped shredded potatoes layered with a silky cheese sauce and tender browned beef, creating an elegant yet comforting dish.
Ingredients
- 1 lb frozen shredded hash browns, thawed and well-drained
- 1 lb ground beef, preferably 80/20
- 2 tbsp unsalted butter, room temperature
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 10 oz can cream of mushroom soup
- 1/2 cup whole milk (or cream for extra silkiness)
- 1/2 cup sour cream, room temperature
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, finely chopped
- 1 1/2 cups sharp cheddar cheese, grated (reserve 1/4 cup for browning)
- 1/2 cup panko breadcrumbs or crushed buttery crackers
- 1 tbsp melted butter
Instructions
- Preheat the oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish and set aside.
- Brown the beef: heat a large skillet over medium-high heat, add the ground beef and cook until deeply browned and slightly caramelized (about 6–8 minutes). Drain excess fat, return the pan to the heat, and deglaze with a splash of milk to capture fond and flavor.
- Sauté aromatics: in the same skillet, melt 2 tbsp butter, add the diced onion and cook until translucent and fragrant, about 4 minutes. Add garlic and cook 30 seconds until fragrant—do not let it burn.
- Make the sauce: stir cream of mushroom soup, milk, sour cream, and Dijon into the onions. Warm gently until glossy and smooth; adjust seasoning with salt and pepper.
- Combine: fold the drained hash browns and half the grated cheddar into the sauce, then fold in the browned beef and chopped parsley.
- Assemble: spread the mixture into the prepared dish in an even layer. Sprinkle the remaining cheddar over the top.
- Finish topping: mix panko with 1 tbsp melted butter and scatter evenly over the cheese.
- Bake: place the casserole on the middle rack and bake for 25-30 minutes, until the top is golden and bubbling.
- Let rest for 5–10 minutes to set before serving.
Notes
Cool slightly before slicing for cleaner portions. If the top browns too quickly, tent loosely with foil to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg