Hashbrown Hamburger Casserole

Hashbrown Hamburger Casserole

This delicious recipe for Hashbrown Hamburger Casserole is hearty and comforting, filled with lots of vegetables and topped with cheesy potatoes. Make this quick and easy dinner for a new family favorite meal, perfect for busy moms on busy weeknights.

Course casserole, dinner, supper

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 371kcal

Author Jere' Cassidy

Equipment

Ingredients

2 teaspoons Olive oil
1 Onion 4 ounces
1 pound Ground beef
10.5 ounce Cream of chicken soup
½ cup Milk
12 ounces Frozen vegetables
20 ounces shredded hash brown potatoes 3 ½ cups of Simply Shredded Hash Browns
2 cups Shredded cheddar cheese
¼ cup Butter melted
Salt and pepper to taste
Parsley - optional

Instructions

Heat the oven to 375° F. Grease a 9x13 inch baking pan.
Dice the onion and add it to a skillet set over medium-high heat with the olive oil. Cook the onion until it is translucent then add the ground beef. Stir and cook the hamburger until it's cooked and brown. Drain off any excess grease.
In a small bowl add the can of soup and mix it with the milk.
To the cooked ground beef add the frozen vegetables, the soup, and salt and pepper. Mix this thoroughly and then add to the baking pan and spread it to the edges.
In a large mixing bowl, add the shredded potatoes, 1 cup of cheese, and the melted butter. Stir to combine and then spread over the hamburger mixture.
Bake the casserole for 30 minutes, then add the remaining 1 cup of cheddar cheese then continue baking for 15 minutes until the hash browns are golden brown and the cheese is melted.
Let the casserole sit for about 15 minutes before serving. This will let it firm up, but of course, you can dig right in.
Store any leftovers in the refrigerator for up to three days. Reheat the leftovers in the microwave.

Nutrition