Hamburger Hashbrown Casserole
Ground beef and frozen hashbrowns form the base of this hearty, creamy, cheesy Hamburger Hashbrown Casserole.
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Servings: 8
Calories: 533kcal
Ingredients
- 2 pounds ground beef
- ½ cup onion (diced)
- 1 30 oz package frozen hash brown potatoes, thawed
- 1 10.5 oz can cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- 2 cups shredded cheddar cheese (divided)
Instructions
- Preheat the oven to 400 degrees. Spray a 9x13 baking pan with cooking spray.
- Add the ground beef and onion to a large skillet. Brown over medium heat until cooked through, about 10 minutes. Drain fat.
- Add the cooked beef, hash browns, cream of chicken soup, milk, sour cream, salt and pepper, garlic powder, parsley and 1 cup of the cheese to a large bowl or just mix it all up directly in the baking dish. Stir together until evenly combined.
- Spread the mixture evenly over the pan. Bake in a preheated oven for 40 minutes. Hashbrowns should be beginning to brown on the top.
- Remove from the oven and sprinkle with the remaining 1 cup of cheese. Return to the oven for another 5-10 minutes, or until the cheese is melted.
- Serve immediately.
Notes
This dish can be assembled up to 24 hours in advance and refrigerated. See post above for full make ahead and freezer instructions.
Equipment
Nutrition
Serving: 8g | Calories: 533kcal | Carbohydrates: 22g | Protein: 29g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 587mg | Potassium: 691mg | Fiber: 2g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 10mg | Calcium: 268mg | Iron: 3mg