Hamburger Hashbrown Casserole
This easy and comforting casserole is perfect for busy weeknights or family gatherings. Simple ingredients come together to create a creamy, flavorful dish that’s perfect on its own or paired with your favorite sides. Make-ahead friendly this casserole is the ultimate comfort food!
Equipment
- 1 9x13 casserole dish
Ingredients
Ground Beef Mixture
- 1 ½ pound ground beef
- ½ cup beef broth
- 2 teaspoons minced garlic
- 2 teaspoons minced onion
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Hashbrown Mixture
- 26 ounce bag of frozen hashbrowns
- ½ cup heavy cream
- 2 (10.5 ounce) can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Topping
- 1 cup cheddar cheese
Instructions
- Preheat oven to 350°F.
- In a large skillet, cook the hamburger meat, breaking it apart as it browns. Drain excess grease, then stir in beef broth, minced onion, minced garlic, parsley, salt, and pepper.
- In a large mixing bowl, combine frozen hashbrowns, cream of mushroom soup, heavy cream, 1 cup of shredded cheese, salt, and black pepper. Mix well.
- Spread half of the hashbrown mixture evenly in the bottom of a casserole dish.
- Add the cooked ground beef meat mixture on top, then spread the remaining hashbrown mixture over the beef.
- Cover with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle with cheddar cheese, and bake for another 15 minutes until golden brown and bubbly.
- Let the casserole rest for 5–10 minutes before serving, then garnish with fresh parsley or green onions.