Can I use fresh hashbrowns instead of frozen?

Absolutely! Fresh hashbrowns work wonderfully in this recipe. You can find them in the refrigerated section of most grocery stores, typically near the eggs. They'll save you the step of thawing and often have a slightly better texture in the finished dish.

What if I don't like mushroom soup?

No problem at all! You can easily substitute cream of chicken or cream of celery soup with excellent results. Each will give the casserole a slightly different flavor profile, so choose based on your preferences. I've made it with cream of chicken many times and it's equally delicious.

Can I make this casserole ahead of time?

Definitely! You can assemble the entire casserole up to 24 hours in advance and keep it refrigerated. When you're ready to cook, you may need to add an extra 5-10 minutes to the baking time since you'll be starting with a cold dish. It's a perfect option for busy weeknights or when entertaining.

How can I make this recipe lighter?

There are several ways to lighten this dish. Try using extra-lean ground beef or ground turkey, reduced-fat cream of mushroom soup, light sour cream, and reduced-fat cheese. You can also increase the veggie content by adding diced bell peppers or spinach to the meat mixture when cooking. The casserole will still be delicious but with fewer calories.

Hamburger Hashbrown Casserole Recipe

Description

This hearty Hamburger Hashbrown Casserole combines savory ground beef, tender shredded hashbrown potatoes, creamy soup, and melted colby-jack cheese to create the ultimate comfort food. Easy to prepare, this dish is a crowd-pleaser and perfect for busy weeknights or a family dinner. Give it a try and enjoy the cozy, homemade goodness in every bite.

Ingredients

Units Scale

For the beef mixture:

1 tablespoon olive oil
1 1/2 pounds lean ground beef
1 cup diced yellow onion
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon black pepper

For the creamy casserole base:

2 (10.5-ounce) cans cream of mushroom soup
3/4 cup whole milk
1/2 cup sour cream

For assembly:

30-ounce bag frozen shredded hashbrown potatoes (thawed according to package directions)
3 cups shredded colby-jack cheese (divided into 1 cup for mixture and 2 cups for topping)
2 teaspoons minced fresh parsley (optional, for garnish)

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Instructions

Preheat the oven.
Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
Cook the beef mixture.
Heat olive oil in a large skillet over medium-high heat. Add ground beef, diced onions, salt, garlic powder, and black pepper. Cook for 8-10 minutes until the beef is browned and the onions are soft. Ensure there is no pink remaining in the beef, then drain any excess grease.
Prepare the creamy mixture.
In a large mixing bowl, combine the cream of mushroom soup, whole milk, and sour cream. Stir until fully incorporated and creamy.
Assemble the casserole.
To the mixing bowl with the creamy soup mixture, add the thawed hashbrown potatoes, the cooked and drained ground beef, and 1 cup of shredded colby-jack cheese. Mix everything until well combined.
Layer and top.
Transfer the casserole mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining 2 cups of colby-jack cheese over the top in an even layer.
Bake the casserole.
Bake in the preheated oven for 35-40 minutes, or until the top is golden, bubbly, and lightly browned.
Let it rest.
Allow the casserole to rest for 5-10 minutes after removing it from the oven. This helps the sauce set and makes it easier to serve without being too loose.

Notes

If available, pre-shredded hashbrown potatoes from the fresh section of the grocery store (often found near the eggs) work just as well as frozen, thawed ones.
For the best melting consistency, shred your colby-jack cheese at home instead of using pre-shredded bags, which often contain additives that affect melting.
Feel free to substitute colby-jack cheese with cheddar-jack, mild cheddar, or your favorite cheese blend.
You can use any percentage of fat ground beef, but ensure to drain the excess grease thoroughly.

Nutrition

Serving Size: 1 portion
Calories: 460
Sugar: 2g
Sodium: 900mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 85mg