Hamburger Hashbrown Casserole

Hamburger Hashbrown Casserole

A comforting and family-friendly casserole made with ground beef, hash browns, creamy soup, and cheddar cheese, perfect for busy weeknights.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 8 servings

Course: Casserole, Main Course

Cuisine: American

Calories: 570

Ingredients Method Notes

Ingredients

Casserole Ingredients

2 lbs ground beef, browned and drained Choose lean ground beef for best results.
0.5 cup onion, chopped Can substitute with onion powder if preferred.
32 oz shredded hash brown potatoes, thawed Be sure to thaw and pat dry to prevent excess moisture.
2 cans cream of mushroom soup Can use cream of chicken soup for a milder flavor.
1 cup milk Use whole, 2%, or evaporated milk.
2 cups shredded cheddar cheese, divided Use sharp cheddar or a cheese blend for flavor.
Salt and pepper, to taste

Method

Preparation

Preheat the oven to 350°F and grease a 9x13-inch baking pan with nonstick spray.
Brown the ground beef in a skillet over medium heat until no longer pink, then drain off excess grease.
In a large bowl, mix the browned beef, thawed hash browns, chopped onion, milk, cream of mushroom soup, and 1/2 cup of cheddar cheese. Season with salt and pepper.
Spread the mixture evenly into the prepared baking dish.

Baking

Bake the casserole for 45 minutes to 1 hour, until the hash browns are golden and tender.
Top with the remaining 1 1/2 cups of cheddar cheese and bake for an additional 5 minutes until the cheese has melted.
Let the casserole rest for about 5 minutes before serving.

Notes

This casserole can be made ahead and is great for freezing. Store leftovers in an airtight container for 3-4 days in the refrigerator, or freeze for up to 3 months.