Hamburger Hashbrown Casserole
A tasty hamburger hashbrown casserole, with a cheesy, mushroom flavored gravy.
Video
Equipment
- Baking Dish (11"x7")
Ingredients
- 1 Pound Ground Beef
- ½ Each Yellow Onion small, diced
- 15 Ounces Shredded Hashbrown Potatoes thawed
- 1 Cup Pepper Jack Cheese grated
- 10 Ounces Cream of Mushroom Soup 1 can
- ¾ Cup Sour Cream
- ¼ Cup Milk
- ½ teaspoon Salt
- 1 teaspoon Creole Seasoning
- ½ Cup Colby Jack Cheese grated
Instructions
- Preheat oven to 400°F.
- Add the ground beef and diced onion to a large skillet and cook over medium-high heat until no pink remains.1 Pound Ground Beef, ½ Each Yellow Onion
- Add to a large mixing bowl, along with the shredded hashbrowns, pepper jack cheese, cream of mushroom soup, sour cream, milk, salt and creole seasoning. Stir to combine.15 Ounces Shredded Hashbrown Potatoes, 1 Cup Pepper Jack Cheese, 10 Ounces Cream of Mushroom Soup, ¾ Cup Sour Cream, ¼ Cup Milk, ½ teaspoon Salt, 1 teaspoon Creole Seasoning
- Empty into a 11x7" Casserole Dish, evenly, and bake in the oven for 30-35 minutes until bubbling around all edges.
- Top with the remaining colby jack cheese and bake again another 5 minutes.½ Cup Colby Jack Cheese
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Nutrition
Serving: 1g | Calories: 674kcal | Carbohydrates: 35g | Protein: 34g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1402mg | Fiber: 3g | Sugar: 6g
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