why make this recipe
Cheesy Hamburger Hashbrown Casserole is a comforting and hearty dish that’s perfect for family dinners. It’s easy to make and combines ground beef, hashbrowns, and cheese into a delicious meal. This recipe is great for feeding a crowd or for enjoying as leftovers throughout the week.
how to make Cheesy Hamburger Hashbrown Casserole
Ingredients:
- 1 lb ground beef
- 1 can cream of mushroom soup
- 2 cups frozen hashbrowns
- 2 cups shredded cheese (cheddar or your choice)
- 1 cup milk
- 1 onion, diced
- Salt and pepper to taste
- Optional: garlic powder or other seasonings
Directions:
- Preheat the oven to 350°F (175°C).
- In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is translucent. Drain excess grease.
- In a large mixing bowl, combine the cooked beef, cream of mushroom soup, milk, hashbrowns, salt, pepper, and any additional seasonings.
- Transfer the mixture to a greased baking dish.
- Top the casserole with shredded cheese.
- Bake in the preheated oven for 45 minutes, or until the cheese is bubbly and golden brown.
- Let cool slightly before serving. Enjoy!
how to serve Cheesy Hamburger Hashbrown Casserole
Serve Cheesy Hamburger Hashbrown Casserole hot, straight from the oven. It pairs well with a simple side salad or steamed vegetables. You can also offer extra toppings like sour cream or chopped green onions for added flavor.
how to store Cheesy Hamburger Hashbrown Casserole
Store any leftover Cheesy Hamburger Hashbrown Casserole in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. You can reheat it in the oven or microwave until warmed through.
tips to make Cheesy Hamburger Hashbrown Casserole
- For extra flavor, consider adding garlic powder, paprika, or your favorite herbs to the mixture.
- Use different types of cheese to switch up the taste; mozzarella or pepper jack can be fun alternatives.
- You can also add vegetables, like bell peppers or mushrooms, to the casserole for more nutrition.
variation
You can make a vegetarian version by replacing the ground beef with black beans or lentils. Substitute the cream of mushroom soup with a vegetable variety for a fully meatless dish.
FAQs
Can I use fresh hashbrowns instead of frozen?
Yes, you can use fresh hashbrowns, but you may need to adjust the cooking time.
Is there a way to make this dish healthier?
You can use lean ground beef or turkey, low-fat cheese, and add more vegetables to make it healthier.
Can I prepare the casserole ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator. Just bake it when you’re ready to eat!
Print
Cheesy Hamburger Hashbrown Casserole
- Total Time: 60
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty casserole combining ground beef, hashbrowns, and cheese, perfect for family dinners and leftovers.
Ingredients
- 1 lb ground beef
- 1 can cream of mushroom soup
- 2 cups frozen hashbrowns
- 2 cups shredded cheese (cheddar or your choice)
- 1 cup milk
- 1 onion, diced
- Salt and pepper to taste
- Optional: garlic powder or other seasonings
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is translucent. Drain excess grease.
- In a large mixing bowl, combine the cooked beef, cream of mushroom soup, milk, hashbrowns, salt, pepper, and any additional seasonings.
- Transfer the mixture to a greased baking dish.
- Top the casserole with shredded cheese.
- Bake in the preheated oven for 45 minutes, or until the cheese is bubbly and golden brown.
- Let cool slightly before serving.
Notes
Store leftover casserole in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg