Hamburger Hashbrown Casserole
This easy cheesy hamburger hashbrown casserole starts with a cheesy hashbrown casserole base, sometimes known as funeral potatoes, sandwiching a hearty and flavorful ground beef filling for an easy main dish casserole recipe that will become a family favorite.
Servings: 8 servings
Calories: 459kcal
Equipment
Ingredients
- 1 1/2 pounds ground beef
- 1 packet dry onion soup mix
- 1/2 cup water
- 1 30 oz package frozen hashbrowns (shredded)
- 2 cups shredded cheddar cheese divided
- 1 10.5 oz can cream of mushroom soup
- 1/2 cup of sour cream
- ¾ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 350 degrees.
- In a skillet, brown the ground beef, drain off the fat, and return the meat to the skillet. Add the packet of dry onion soup mix, and stir in 1/2 cup of water.
- In a large mixing bowl, add the hashbrowns, 1 cup of shredded cheddar, cream of mushroom soup, sour cream, pepper and garlic powder. Stir this well to make sure it's all combined.
- Add a little more than half of the potato mixture to a 9x13 casserole dish. You'll want to make sure the bottom of the pan is completely covered, but still have some potatoes left to put on top.
- Next, add all the ground beef.
- Evenly drop the remaining potatoes by spoonfuls over the ground beef. Cover the pan with foil and bake for 45- 50 minutes.
- When the timer goes off, remove the foil and sprinkle the remaining cheese over the top of the casserole. Bake for an additional 10-15 minutes.
Nutrition
Serving: 1g | Calories: 459kcal | Carbohydrates: 11g | Protein: 32g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 977mg | Fiber: 1g | Sugar: 3g