Hamburger Hashbrown Casserole
Make this hearty hamburger hashbrown casserole with ground beef, creamy mushroom soup, shredded potatoes, and melted cheese for an easy family dinner.
Servings: 6
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 1 hour 40 minutes
Ingredients
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 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 20 oz frozen shredded hashbrowns thawed
- 1 1/2 cups shredded mozzarella and cheddar cheese blend divided
Instructions
Instructions
- Preheat the oven to 350°F.
- Brown the ground beef and onions, crumble the beef, drain the grease, and reduce heat.
- Stir soup and milk into the beef, then spread in a greased 9-by-13-inch dish.
- Whisk melted butter and seasonings, then stir in hashbrowns and 1 cup cheese.
- Spread hashbrowns over the beef.
- Bake 75 minutes, top with remaining cheese, and bake 5 minutes more.
- Rest briefly before serving.
Notes
Thaw the hashbrowns before mixing.