Creamy Hamburger Hash Brown Casserole.

• Prep Time: 15 minutes

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• Cook Time: 45 minutes

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• Total Time: 1 hour

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• Course: Main Course

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• Cuisine: American

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• Servings: 8

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• Difficulty Intensity: Easy / Beginner-Friendly

• Active Labor Intensity: Low (Stovetop browning and simple mixing)

• Flavor Intensity: High (Rich, savory, cheesy, and creamy)

Ingredients

• 1 pound lean ground beef (93/7 or 85/15)

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• 1 medium yellow onion, finely diced

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• 30 ounces frozen shredded hash browns, completely thawed

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• 1 can (10.5 oz) condensed cream of mushroom or cream of chicken soup

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• 1 cup sour cream

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• 1/2 cup unsalted butter, melted

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• 2 cups shredded sharp cheddar cheese, divided

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• 1 teaspoon garlic powder

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• 1 teaspoon onion powder

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• 1 teaspoon kosher salt

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• 1/2 teaspoon black pepper

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Step-by-Step Instructions

Step 1: Prep the Kitchen and Oven

Preheat your oven to 350°F (175°C). Generously grease a standard 9×13-inch baking dish with non-stick cooking spray and set it aside.

Step 2: Brown the Meat and Aromatics

Place a large skillet over medium-high heat. Add the ground beef and diced yellow onion. Cook, breaking up the meat with a wooden spoon or meat chopper, until the beef is thoroughly browned and no longer pink (about 6 to 8 minutes). Carefully drain off any excess grease from the skillet.

Step 3: Mix the Creamy Base

In an extra-large mixing bowl, combine the condensed cream soup, sour cream, melted butter, garlic powder, onion powder, salt, black pepper, and 1 ½ cups of the shredded cheddar cheese (reserve the remaining ½ cup of cheese for the topping). Stir the mixture until it is completely smooth and well incorporated.

Step 4: Combine Everything

Add the thawed shredded hash browns and the cooked ground beef and onion mixture directly into the bowl with the creamy sauce. Gently fold all the ingredients together using a spatula until the potatoes and beef are evenly coated in the sauce.

Step 5: Assemble and Bake

Transfer the mixture into your prepared 9×13-inch baking dish, spreading it out evenly to the corners. Bake uncovered at 350°F for 40 to 45 minutes, or until the casserole is hot, bubbling around the edges, and the center is cooked through.

Step 6: Add the Cheese Crown

Remove the casserole from the oven and evenly sprinkle the remaining ½ cup of shredded cheddar cheese across the top. Return it to the oven for an additional 3 to 5 minutes, or until the top cheese layer is completely melted and lightly golden.

Step 7: Rest and Serve

Remove the casserole from the oven and let it rest at room temperature for 10 minutes before slicing and serving. This resting period allows the sauce to set up properly, making it much easier to scoop into neat portions.

Cook’s Tips for Success

• Thaw Your Potatoes: Ensure your frozen hash browns are fully thawed and patted dry with paper towels if they feel overly wet. Frozen or icy potatoes will release excess water into the casserole, making it runny.

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• Make Ahead Option: You can assemble this entire casserole up to 24 hours in advance, cover it tightly with foil, and store it in the refrigerator until you are ready to bake. Add an extra 10 minutes to the baking time if cooking straight from the fridge.

Nutritional Information

Note: Nutritional values are approximate estimates calculated based on standard ingredients and yield 8 servings.

• Calories: 410 kcal

• Total Fat: 28g

• Saturated Fat: 14g

• Cholesterol: 75mg

• Sodium: 680mg

• Total Carbohydrates: 24g

• Dietary Fiber: 2g

• Sugars: 2g

• Protein: 16g