Hamburger Hashbrown Casserole (Printable Version)
Ground beef, hashbrowns, creamy sauce, and colby jack cheese combined for a satisfying bake.
# What You'll Need:
→ Meat
01 -
1.5 pounds lean ground beef
→ Vegetables
02 -
1 cup diced yellow onion
→ Dairy
03 -
¾ cup whole milk
04 -
½ cup sour cream
05 -
3 cups shredded Colby Jack cheese, divided
→ Canned Goods
06 -
2 cans (10.5 ounces each) cream of mushroom soup
→ Frozen
07 -
30 ounce bag frozen shredded hashbrown potatoes, thawed
→ Oils & Seasonings
08 -
1 tablespoon olive oil
09 -
2 teaspoons salt
10 -
1 teaspoon garlic powder
11 -
½ teaspoon black pepper
12 -
2 teaspoons minced fresh parsley (optional garnish)
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add ground beef, diced onion, salt, garlic powder, and black pepper. Cook for 8 to 10 minutes until onions are softened and beef is thoroughly cooked with no pink remaining. Drain excess grease.
03 -
In a large mixing bowl, whisk together cream of mushroom soup, whole milk, and sour cream until fully blended.
04 -
Add thawed hashbrown potatoes, cooked beef mixture, and 1 cup shredded Colby Jack cheese into the creamy base. Stir until all components are evenly combined.
05 -
Transfer the mixture into the prepared baking dish and spread evenly. Sprinkle remaining 2 cups of shredded Colby Jack cheese evenly over the top.
06 -
Bake uncovered for 35 to 40 minutes until cheese is melted and lightly browned. Remove from oven and let rest for 5 to 10 minutes to allow the sauce to set before serving.
# Additional Notes:
01 -
Allowing the casserole to rest after baking helps the sauce thicken, preventing it from being too loose when served.