Cheesy Ground Beef Hashbrown Casserole
Creamy, cheesy, and packed with savory ground beef and hearty potatoes, this Hamburger Hash Brown Casserole is an easy comfort food dinner that’s perfect for busy weeknights or casual family meals.
Servings: 8 servings
Ingredients
- 1.75 to 2 pounds lean ground beef (I use 7% and drain on paper towels)
- 2 10.5 -ounce cans cream of mushroom soup
- 8 ounces sour cream
- ¾ cup whole milk
- ½ teaspoon kosher salt or to taste
- ½ to 1 teaspoon black pepper or to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 8 ounces colby jack cheese shredded , divided
- 30 ounces frozen diced potatoes mostly thawed
Instructions
- Preheat oven to 350℉. Then lightly spray a 9 X 13 baking dish with cooking spray and set aside.
- Cook Ground Beef: In a large skillet pan, over medium-high heat, crumble and cook the ground, about 6 to 7 minutes. beef Drain the excess grease from the pan.
- Make Filling: In a large mixing bowl, mix together cream of mushroom soups, sour cream, milk, salt, black pepper, onion powder, and granulated garlic. Whisk until smooth and creamy.
- Add the 1 ½ cups (or about half) of shredded cheese, diced potatoes, and cooked ground beef and mix to combine.
- Spread into baking dish: Pour the mixture into the bottom of the prepared baking dish.
- Top with cheese: Then evenly spread the remainder of cheese over the top of the casserole.
- Bake uncovered for 45-55 minutes until bubbly and golden brown.
- Remove from the oven and let it set up for 5-10 minutes.
- Garnish with freshly chopped parsley and enjoy! We love it with a few dashes of hot sauce on top!
Video
Notes
How to make this gluten-free: Make sure all your ingredients are gluten-free, especially the cream of mushroom soup, hash browns, and spices. I have specific brands I recommend here that I use to make this for my granddaughter, who has celiac disease.
RECIPE TIPS
- Season the beef while it cooks! Adding a pinch of salt and pepper while browning the beef helps build flavor early and keeps the casserole from tasting flat.
- Don’t skip the resting time. Allowing the casserole to sit after baking helps the creamy filling set up, which makes serving much easier.
- Feel free to half the recipe! If you just want to feed four people with no leftovers, then half the recipe and use an 8x8 inch baking dish.
Storage & Make Ahead Tips
Storage: Cover and refrigerate leftovers for up to 4 days. Freeze: Wrap the fully cooled casserole tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Make Ahead: Assemble the casserole up to a day in advance, cover tightly, and refrigerate. When ready to bake, place it in the oven and add an extra 5 to 10 minutes to the cooking time if needed.Nutrition
Serving: 1 serving | Calories: 401 kcal | Carbohydrates: 22 g | Protein: 32 g | Fat: 20 g | Saturated Fat: 11 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.3 g | Cholesterol: 108 mg | Sodium: 408 mg | Potassium: 904 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 499 IU | Vitamin C: 21 mg | Calcium: 274 mg | Iron: 3 mg
Find it online:
www.soulfullymade.com/hamburger-hash-brown-casserole/To see the web version with photos, tips
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https://www.soulfullymade.com/hamburger-hash-brown-casserole/