Hashbrown Hamburger Casserole
A creamy hashbrown hamburger casserole with ground beef, mushroom sauce, and cheddar mixed through and baked on top.
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Ingredients
- 2 pounds ground beef
- 1 cup yellow onion diced
- 1 can condensed cream of mushroom soup 10.5 ounces
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 8 ounces sour cream at room temperature
- 20 ounces hash browns thawed; remove excess moisture before mixing
- 3 1/2 cups cheddar cheese shredded; divided into 2 cups for the mixture and 1 1/2 cups for the topping
Instructions
- Preheat the oven to 350°F.
- Cook the ground beef and diced onion in a large skillet over medium heat, breaking up the meat, until the onion is soft and the beef reaches 160°F on a food thermometer. Drain excess fat.
- In a large bowl, stir the cream of mushroom soup, onion powder, garlic powder and sour cream until smooth.
- Remove excess moisture from the thawed hash browns. Add the hash browns and 2 cups of cheddar to the sauce. Stir in the cooked beef and onion until combined.
- Transfer the mixture to a casserole dish and top with the remaining 1 1/2 cups cheddar. Bake for 45 minutes or longer, until the top is bubbly and the center reaches 165°F on a food thermometer.
- Let the casserole rest for 10 minutes before serving.
Notes
Pat dry or gently squeeze excess moisture from thawed hash browns. Refrigerate leftovers within 2 hours in shallow, covered containers; keep refrigerated for 3 to 4 days or frozen for 3 to 4 months. Thaw in the refrigerator, cold water, or microwave, and reheat to 165°F.
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 20.7gProtein: 35.6gFat: 41.3gSodium: 673mgFiber: 2.1gSugar: 3.2g