Recipe Background
For all the meat-and-potatoes people out there, this one is for you! Hamburger Hashbrown Casserole takes the beloved suppertime combination and makes each part of it irresistible so when it all comes together, words fail to convey how delicious it tastes! The ground beef filling is tender, savory, and infused with mushroom soup to really amp up the beefiness. On top is a crunchy, cheesy, golden brown hashbrown crust that invokes ordering from your favorite late-night diner. In fact, Hamburger Hashbrown Casserole tastes like a classic order of burger and fries, only now you can enjoy it by the slice! You may be tempted to break out your favorite burger condiments to drizzle on top!
For all the meat-and-potatoes people out there, this one is for you! Hamburger Hashbrown Casserole takes the beloved suppertime combination and makes each part of it irresistible so when it all comes together, words fail to convey how delicious it tastes! The ground beef filling is tender, savory, and infused with mushroom soup to really amp up the beefiness. On top is a crunchy, cheesy, golden brown hashbrown crust that invokes ordering from your favorite late-night diner. In fact, Hamburger Hashbrown Casserole tastes like a classic order of burger and fries, only now you can enjoy it by the slice! You may be tempted to break out your favorite burger condiments to drizzle on top!
Ingredients
- 2 pounds lean ground beef
- 1 cup yellow onions diced
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup butter melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 (20-ounce) bag frozen shredded hashbrowns thawed
- 1 1/2 cups mozzarella and cheddar cheese blend shredded
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish with nonstick spray.
- Heat a large nonstick skillet over medium-high heat.
- Add the ground beef and the onions to the hot skillet.
- Crumble the beef as it cooks and cook until the onions are soft and translucent and the beef is browned, about 5-7 minutes.
- Drain the grease from the pan.
- Reduce the heat to medium-low.
- Add the cream of mushroom soup and the milk to the skillet, stirring until all of the beef is coated in the soup mixture.
- Transfer the beef mixture to the prepared baking dish, spreading it out evenly.
- Into a large mixing bowl, add the melted butter, the salt, the pepper, the onion powder, and the garlic powder, whisking well.
- Add the hashbrowns to the butter mixture and stir well.
- Add 1 cup of the cheese blend to the bowl with the hashbrowns and stir well.
- Spoon the hashbrown mixture on top of the beef mixture in the baking dish.
- Bake until the hashbrowns start to brown on top, about 1 hour 15 minutes.
- Sprinkle the remaining cheese on top of the casserole and bake until the cheese is melted, about 5 minutes.
- Let the casserole rest for about 5 minutes.
- Serve.
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