Hamburger Hashbrown Casserole
Savory ground beef in a creamy mushroom soup base, topped with buttery seasoned hashbrowns and melted cheddar and mozzarella.
Equipment
- Large nonstick skillet
- 9x13 inch baking dish
- Large mixing bowl
Ingredients
- 2 lb lean ground beef
- 1 cup diced yellow onions
- 10.5 oz condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 cup butter melted
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 20 oz frozen shredded hashbrowns thawed
- 1 1/2 cup shredded mozzarella and cheddar cheese blend
Instructions
- Preheat oven to 350°F.
- Heat a large nonstick skillet over medium-high heat until hot.
- Add ground beef and diced yellow onion to the skillet and cook, thoroughly crumbling the beef as it cooks to break it up.
- Once beef is fully cooked and no pink remains, drain off excess grease.
- Reduce heat to medium-low.
- Stir in the condensed cream of mushroom soup and milk until the beef is fully coated.
- Spray a 9x13-inch baking dish with cooking spray.
- Spread the beef and soup mixture evenly into the prepared baking dish.
- In a large bowl, whisk melted butter with salt, pepper, onion powder, and garlic powder.
- Add thawed shredded hashbrowns to the bowl and stir to coat with the butter and seasonings.
- Mix in 1 cup of shredded mozzarella and cheddar cheese into the hashbrowns.
- Spoon the seasoned hashbrown mixture evenly over the beef layer in the baking dish.
- Bake in the preheated oven for about 1 hour and 15 minutes until the hashbrowns turn golden brown and crisp.
- Remove the casserole from the oven and sprinkle remaining 1/2 cup shredded mozzarella and cheddar cheese on top.
- Return to the oven and bake about 5 more minutes until the cheese melts.
- Let the casserole rest for a few minutes after baking to firm up before serving.
Notes
Ground beef can be substituted with ground turkey, chicken, or sausage. Condensed cream of mushroom soup can be swapped for cream of chicken or celery soup. Mozzarella and cheddar cheese blend can be replaced or supplemented with Swiss, provolone, or Monterey Jack cheese. Leftovers store in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Ensure hashbrowns are fully thawed and patted dry to avoid a soggy casserole. Drain cooked beef well to prevent excess grease in the casserole.
