Hamburger Hash Brown Casserole

• 3 cups frozen hash browns, thawed
• 1 pound ground beef
• 1 medium onion, diced
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 green onions, sliced for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, cook ground beef and diced onion until browned; drain excess fat.
3. 3 In a bowl, mix the soups, milk, sour cream, garlic powder, pepper, and salt until smooth.
4. 4 Spread half the hash browns in a greased 9x13 inch baking dish.
5. 5 Layer the beef mixture over the hash browns.
6. 6 Pour the soup mixture evenly over the beef.
7. 7 Top with remaining hash browns and sprinkle with cheddar cheese.
8. 8 Bake uncovered for 45 minutes or until bubbly and golden brown.
9. 9 Garnish with sliced green onions before serving.

Equipment

• 9x13 inch baking dish
• skillet
• mixing bowl
• spatula

Variations

• Add diced bell peppers or mushrooms to the beef mixture for extra veggies.
• Top with crushed potato chips for a crunchy twist.

Substitutions

• Use ground turkey or chicken for a leaner option.
• Substitute Greek yogurt for sour cream to lighten up the dish.

Pairings

• Green beans almondine
• Cornbread

Nutrition

Tips

• For extra crispiness, toast hash browns in a skillet before assembling.
• This casserole can be assembled ahead of time and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered for an additional 30 minutes.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Pairs well with garlic bread or dinner rolls.

FAQ