The Scoop
Cheeseburger flavors met crispy hash browns, and decided dinner needed a casserole!
Savory ground beef and onions get tucked under creamy mushroom sauce, then topped with buttery, seasoned hash browns and plenty of melted cheese for a golden, bubbling bake that’s pure weeknight comfort.
Ingredients
- 2 pounds lean ground beef
- 1 cup yellow onions, diced
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 (20-ounce) bag frozen shredded hashbrowns, thawed
- 1 1/2 cups mozzarella and cheddar cheese blend, shredded
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish with nonstick spray.
- Heat a large nonstick skillet over medium-high heat.
- Add the ground beef and the onions to the hot skillet.
- Crumble the beef as it cooks and cook until the onions are soft and translucent and the beef is browned, about 5-7 minutes.
- Drain the grease from the pan.
- Reduce the heat to medium-low.
- Add the cream of mushroom soup and the milk to the skillet, stirring until all of the beef is coated in the soup mixture.
- Transfer the beef mixture to the prepared baking dish, spreading it out evenly.
- Into a large mixing bowl, add the melted butter, the salt, the pepper, the onion powder, and the garlic powder, whisking well.
- Add the hashbrowns to the butter mixture and stir well.
- Add 1 cup of the cheese blend to the bowl with the hashbrowns and stir well.
- Spoon the hashbrown mixture on top of the beef mixture in the baking dish.
- Bake until the hashbrowns start to brown on top, about 1 hour 15 minutes.
- Sprinkle the remaining cheese on top of the casserole and bake until the cheese is melted, about 5 minutes.
- Let the casserole rest for about 5 minutes.
- Serve.
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