Creamy Hamburger Hash Brown Casserole
A comforting casserole layering crispy frozen hash browns with tender, browned ground beef and onions, smothered in a rich non-alcoholic cream of mushroom sauce blended with sour cream and cheddar cheese. Baked to golden perfection with a bubbly, cheesy topping ideal for weeknights or potlucks.
Servings: 6 servings
Calories: 220kcal
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 1 can (10.5 oz) non-alcoholic cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 2 cups frozen hash browns
- Salt and pepper to taste
Instructions
- Preheat oven to 375
- In a skillet, cook ground beef and diced onion over medium heat until beef is browned, 5-7 minutes
- Drain excess fat from the skillet
- In a bowl, mix cream of mushroom soup, sour cream, and 1/2 cup cheddar cheese until smooth
- Grease a 9x13 inch baking dish
- Spread frozen hash browns evenly in the dish
- Layer cooked beef mixture over the hash browns
- Pour the creamy sauce over the beef and hash brown layers
- Sprinkle remaining 1/2 cup cheddar cheese on top
- Bake for 25-30 minutes until edges bubble and cheese is golden
- Let rest 5 minutes before serving
Notes
Use fully thawed hash browns for better browning
Check cream of mushroom soup for alcohol content if needed
Resting time ensures cleaner cuts of the casserole
Store leftovers refrigerated for up to 3 days
Check cream of mushroom soup for alcohol content if needed
Resting time ensures cleaner cuts of the casserole
Store leftovers refrigerated for up to 3 days