Preheat your oven to 350°F (175°C).

In a cast iron skillet over medium-high heat, add your ground beef. Cook it for about 5–7 minutes, stirring occasionally until it is browned and no pink remains. Drain the excess fat.

In a medium bowl, combine the cream of chicken soup and sour cream. Whisk these together until smooth and well blended.

Grease a 9x13 baking dish. Layer half of the thawed hash browns at the bottom, followed by half of the cooked beef, then half of the creamy mixture, and half of the cheddar cheese. Repeat these layers.

Place your casserole in the preheated oven and bake it for 45–50 minutes until the edges are bubbling and the cheese is golden brown.