Hamburger Hashbrown Casserole
A comforting casserole blending seasoned ground beef, creamy mushroom soup, crispy hashbrowns, and melted cheese, ideal for quick weeknight dinners or family meals.
Equipment
- 1 large skillet
- 1 9x13 baking dish sprayed with nonstick cooking spray
- 1 large mixing bowl
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds lean ground beef
- 1 cup diced yellow onion
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 10.5 ounce cans cream of mushroom soup
- 3/4 cup whole milk
- 1/2 cup sour cream
- 30 ounces frozen shredded hashbrown potatoes thawed
- 3 cups shredded colby jack cheese divided
- 2 teaspoons minced fresh parsley optional
Instructions
- Preheat oven to 350°F and spray a 9x13 baking dish with nonstick cooking spray.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef, onion, salt, garlic powder, and black pepper. Cook 8-10 minutes until beef is browned and onions are tender; drain excess grease.
- In a large bowl, combine cream of mushroom soup, whole milk, and sour cream until smooth.
- Add thawed hashbrowns, cooked ground beef mixture, and 1 cup of shredded cheese to the soup mixture. Stir well to combine.
- Spread the mixture evenly into the prepared baking dish.
- Top casserole with remaining 2 cups shredded cheese and bake for 35-40 minutes until cheese is melted and golden.
- Rest casserole for 5-10 minutes before serving to allow sauce to set.
Notes
- Use fresh shredded hashbrowns for best texture; typically found near eggs in stores.
- Substitute mild cheddar or cheddar-jack cheese if preferred.
- Hand-shredded cheese melts better than pre-shredded varieties due to fewer additives.
- Drain excess grease from cooked beef to avoid a greasy casserole.