Description
This Hamburger Hashbrown Casserole is a classic crowd-pleaser with seasoned ground beef, hashbrowns, cheddar cheese, and creamy mushroom soup, all baked to golden perfection. It’s comforting, easy to prepare, and makes the perfect weeknight family dinner.
Ingredients
Scale
2 lbs ground beef, browned and drained
½ onion, chopped
1 (32 oz) bag shredded hash brown potatoes, thawed
2 cans cream of mushroom soup
1 cup milk
2 cups shredded cheddar cheese, divided
Pepper, to taste
Instructions
- Pre‑heat the oven to 350 °F (≈ 175 °C) and spray a 9×13 inch baking pan with non‑stick cooking spray.
- Brown the ground beef in a skillet over medium‑high heat. Once fully cooked, drain off any excess grease.
- In a large mixing bowl combine: the browned ground beef, chopped onion, thawed hash browns, both cans of cream of mushroom soup, milk, pepper, and 1 cup of the shredded cheddar cheese. Stir until all ingredients are well incorporated.
- Transfer the mixture into the prepared baking pan, spreading it evenly.
- Bake in the pre‑heated oven for 45 to 60 minutes, or until the hash browns are golden brown and tender when pierced with a fork.
- Remove the pan from the oven and sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top. Return to the oven for about 5 more minutes, or until the cheese is fully melted and bubbling.
- Let the casserole sit at room temperature for about 5 minutes before serving. This rest time helps it set and makes it easier to portion.
Notes
Thaw hashbrowns before baking to prevent excess moisture.
Add veggies, use different cheeses, or swap meats for variation.
This dish freezes well and reheats easily.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Casserole
Nutrition
- Serving Size: 1 slice (approx. 1/8 of dish)
- Calories: 564
- Carbohydrates: 27g
- Protein: 33g