Hamburger Hashbrown Casserole
A hearty and comforting casserole made with ground beef, hashbrowns, and cheese.
Equipment
- Large Skillet For cooking the beef and vegetables.
- 9"x13" baking pan For baking the casserole.
- Mixing bowl For combining ingredients.
Ingredients
Main Ingredients
- 2 pounds ground beef
- 1 cup chopped onion
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 20 ounces frozen hash browns, thawed
- 21 ounces cream of mushroom soup
- 1 cup sour cream
- 1 4 cup milk
- 2 cups shredded mozzarella cheese divided
- 2 cups shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
- 12 ounces frozen peas and carrots, thawed and drained
- 2 tablespoons chopped parsley for garnish optional
Instructions
- Preheat your oven to 350°F (177°C) and grease a 9x13 baking pan with non-stick spray.
- In a large skillet over medium-high heat, cook the ground beef, onion, garlic, salt, and black pepper until the beef is no longer pink. Drain excess fat and let it cool.
- In a large mixing bowl, combine the cooked beef, thawed hash browns, cream of mushroom soup, sour cream, milk, 1 cup of mozzarella cheese, 1 cup of cheddar cheese, Worcestershire sauce, and the thawed peas and carrots.
- Spread the mixture evenly into the prepared baking dish.
- Bake the casserole, uncovered, for 40-50 minutes until the hash browns turn golden brown.
- Remove from the oven and sprinkle the remaining 1 cup of mozzarella and 1 cup of cheddar cheese on top. Return to the oven and bake until the cheese melts.
- Optionally, garnish with chopped parsley before serving.
Notes
Feel free to add your favorite seasonings or vegetables to customize this casserole to your taste.