Hamburger Hashbrown Casserole
666kcal
Equipment
Ingredients
- 32 oz frozen shredded hash browns (thawed)
- 2 pounds ground beef
- 2 tablespoons olive oil
- ¼ cup unsalted butter
- 3 cups diced onion (divided - 1 cup for soup and 2 cups for casserole)
- 8 oz fresh mushrooms (sliced)
- 2 cups whole milk (divided - 1 cup for soup and 1 cup for casserole)
- ¼ cup all-purpose flour
- 1½ teaspoons kosher salt (and more to taste)
- 1 teaspoon garlic powder
- 1 cup low-sodium chicken broth
- ¼ teaspoon black pepper (and more to taste)
- 8 oz freshly shredded cheddar cheese (divided)
Method
- Condensed Cream of Mushroom Soup. Melt butter in a saucepan over medium-high heat. Cook 1 cup of diced onion and mushroom for 5 minutes until softened. Add flour and cook for 2 minutes until it smells toasted. Stir in broth, 1 cup of milk, garlic powder, 1½ teaspoons of kosher salt, and ¼ teaspoon of black pepper. Whisk until thickened to a soup-like consistency, for about 5 minutes. Set it aside.
- Preheat the oven to 350°F.
- Brown the Ground Beef. Heat oil in a skillet over medium-high heat. Brown ground beef until golden, seasoning with salt and black pepper as desired. Drain well and set it aside.
- Mix. In a large bowl, combine the browned beef, 2 cups of diced onions, 1 cup of milk, homemade condensed cream of mushroom soup, hash brown potatoes, and half of the cheddar cheese.
- Bake. Transfer mixture to baking dish and bake for about 45 minutes or longer until hash browns are tender.
- Add More Cheese. Once cooked, remove dish from oven, sprinkle remaining cheese on top, and bake 5 more minutes until melted and bubbly.
Nutrition
Calories666kcalCarbohydrates34gProtein33gFat45gSaturated Fat20gPolyunsaturated Fat2gMonounsaturated Fat17gTrans Fat2gCholesterol131mgSodium759mgPotassium957mgFiber3gSugar6gVitamin A562IUVitamin C14mgCalcium326mgIron4mg
Notes
- Refrigeration: Allow the casserole to cool completely at room temperature. Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer the leftovers to an airtight container. Store it in the refrigerator for up to 3-4 days.
- Freezing: If you have leftover casserole that you don't plan to consume within a few days, consider freezing it for later use. Cut the cooled casserole into individual portions or leave it whole if preferred. Wrap each portion tightly in plastic wrap and aluminum foil to prevent freezer burn. Alternatively, place the portions in airtight freezer-safe containers. Label the containers with the date and contents for easy identification. Store the wrapped or containerized casserole in the freezer for up to 2-3 months.
- Optional Beef Seasoning: You have the choice to season the beef before browning it. If you prefer, you can enhance the flavor with your favorite seasoning, such as steak seasoning.
- Experiment with Cheese: While cheddar cheese adds classic flavor, don't hesitate to experiment with different cheese varieties like Monterey Jack, mozzarella, or Swiss for a unique twist.
- Serve with Toppings: Garnish your casserole with toppings like chopped green onions, fresh herbs, or a dollop of sour cream to enhance its presentation and flavor profile.