Hamburger Hashbrown Casserole
15 min
Prep Time
50 min
Cook Time
1 hr 5 min
Total Time
8
Servings
Ingredients
- 2 lbs ground beef
- 1 medium onion, chopped
- 1 bag (32 oz) shredded hashbrown potatoes, thawed
- 2 cans cream of mushroom soup (cream of chicken works too)
- 1/2 cup milk
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon black pepper
- Optional: frozen peas, garlic powder, sour cream, paprika
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish. Thaw the hashbrowns fully and squeeze out as much moisture as you can so the casserole does not turn watery.
- Cook the ground beef and chopped onion in a large skillet over medium heat for 8–10 minutes, until the beef is browned and the onions are soft. Drain the grease.
- In a large bowl, combine the beef mixture, thawed hashbrowns, cream of mushroom soup, milk, 1½ cups of the cheddar, and the pepper. Mix well.
- Pour the mixture into the baking dish and spread it evenly. Top with the remaining ½ cup cheddar.
- Bake uncovered for 45–55 minutes, until the cheese is golden and the casserole is bubbling. Rest 5–10 minutes before serving.
Notes
Thaw and wring out the hashbrowns — leftover water makes this soupy. Cream of chicken soup works in place of mushroom. Leftovers keep 3 days in the fridge or freeze up to 3 months. You can assemble ahead, refrigerate up to 24 hours, and add about 10 minutes to the bake time.