Introduction
Craving a hearty and comforting meal that’s also super easy to prepare? Then look no further than this Hashbrown Hamburger Casserole! It’s a winning recipe in my house, especially with my casserole-loving family. This dish combines savory ground beef with crispy hash browns, all enveloped in a creamy and cheesy sauce. It’s a flavor and texture party in every bite! But the best part? You only need one pan and minimal effort to create this family-favorite casserole.
What are the 5 components of a casserole?
The 5 classic components of a casserole are:
Starch, Protein, Vegetables, Sauce, Cheese
- Starch: This forms the base of the casserole and provides body and volume. Examples include rice, pasta, potatoes (mashed or diced), bread cubes, or even cornbread.
- Protein: This adds a savory element and keeps you feeling satisfied. Meat like ground beef, chicken, or fish are common choices, but vegetarians can use beans, lentils, or tofu.
- Vegetables: These add flavor, nutrients, and texture. Almost any vegetable can be used in a casserole, including broccoli, corn, peas, carrots, or spinach.
- Sauce: This binds everything together and adds moisture and flavor. Cream of mushroom soup is a popular choice, but cheese sauce, tomato sauce, or even broth can be used.
- Cheese (optional): A sprinkle of cheese on top adds a delicious cheesy flavor and a golden brown crust when baked. However, it’s not essential for every casserole.
- Preparation Time
15 minutes - Cooking Time
30 minutes - Serves
4-6 adults - Difficulty
Easy
Table of Contents
Ingredients used in hamburger casserole
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 (10.5 ounces) can of condensed cream of mushroom soup
- ¾ cup milk
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 8 ounces egg noodles (or your favorite pasta)
- 1 cup sour cream
- 3 ounces cream cheese, softened
- ½ cup shredded cheddar cheese
- Chopped fresh parsley, for garnish (optional)
how to make hamburger casserole
- First, turn your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a baking dish, like a 9×13 inch one, so the casserole doesn’t stick.
- Grab a big skillet and heat it over medium heat. Toss in the ground beef and onion. Cook them together until the beef is nice and brown and the onion is softened up. Then, drain any leftover grease – you don’t need that.
- In a separate bowl, mix the cooked beef and onion, the thawed hash browns (make sure they’re not too wet!), the cream of mushroom soup, milk, half of the shredded cheese (save some for later!), salt, and pepper. Please give it a good stir until everything is well combined.
- Now, pour this yummy mixture into your greased baking dish. Top it all off with the remaining shredded cheese – like a cheesy mountain!
- Pop the casserole in the oven and bake it for 45-50 minutes. You’re looking for golden brown hash browns and a casserole that’s nice and bubbly.
- Let the casserole cool down for a few minutes before digging in. You don’t want to burn your mouth! Then, grab a plate and enjoy this cheesy, beefy goodness!
hamburger casserole with hash browns
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 10.5 ounces can of condensed cream of mushroom soup
- ¾ cup milk
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 8 ounces egg noodles or your favorite pasta
- 1 cup sour cream
- 3 ounces cream cheese softened
- ½ cup shredded cheddar cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- First, turn your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a baking dish, like a 9×13 inch one, so the casserole doesn’t stick.
- Grab a big skillet and heat it over medium heat. Toss in the ground beef and onion. Cook them together until the beef is nice and brown and the onion is softened up. Then, drain any leftover grease – you don’t need that.
- In a separate bowl, mix the cooked beef and onion, the thawed hash browns (make sure they’re not too wet!), the cream of mushroom soup, milk, half of the shredded cheese (save some for later!), salt, and pepper. Please give it a good stir until everything is well combined.
- Now, pour this yummy mixture into your greased baking dish. Top it all off with the remaining shredded cheese – like a cheesy mountain!
- Pop the casserole in the oven and bake it for 45-50 minutes. You’re looking for golden brown hash browns and a casserole that’s nice and bubbly.
- Let the casserole cool down for a few minutes before digging in. You don’t want to burn your mouth! Then, grab a plate and enjoy this cheesy, beefy goodness!
Nutrition Table
Hamburger Casserole (per serving)
| Nutrient | Amount | Daily Value (DV) |
|---|---|---|
| Calories | 450-500 | 20-25% |
| Total Fat | 25-30g | 38-46% |
| Saturated Fat | 10-12g | 50-60% |
| Cholesterol | 70-80mg | 23-27% |
| Sodium | 700-800mg | 30-35% |
| Total Carbohydrates | 30-35g | 10-12% |
| Dietary Fiber | 2-3g | 8-12% |
| Sugars | 4-5g | |
| Protein | 30-35g | 60-70% |
Daily Value (DV) is based on a 2,000-calorie diet.
Why is my hash brown casserole soggy?
Frozen hash browns can get mushy if they have too much water. Here’s how to avoid that:
- Let them defrost in the fridge: Take the hash browns out of the freezer the night before and put them in the fridge to thaw. This lets them warm up slowly without getting watery.
- Squeeze out the extra water: Once they’re thawed, grab a paper towel and press down on the hash browns. This will soak up any extra moisture that might make them soggy when cooked.
- Now you’re ready for crispy hash browns! After drying them, you can cook them however you like – pan-fried, baked, or even added to a casserole.
Tips and Tricks for the Perfect Hamburger Hashbrown Casserole:
- Crispy Hash Browns are Key:
- Thaw frozen hash browns completely and pat them dry with paper towels to remove excess moisture.
- Pre-cook the hash browns in a skillet with a little oil until slightly browned and crispy for extra insurance against sogginess.
- Don’t Overmix: A gentle stir is all you need to combine the ingredients. Overmixing can make the hash browns release more starch, leading to a gummy texture.
- Preheated Oven, Happy Casserole: A preheated oven ensures the casserole cooks evenly and prevents a soggy bottom.
- Less is More with Liquids: Reduce the amount of milk or broth in the recipe by a quarter cup if you’re worried about sogginess.
- Thicken Up Your Sauce: For a thicker and richer casserole, make a roux (butter and flour cooked together) before adding it to the rest of the ingredients.
- Customize Your Creation:
- Add your favorite veggies like frozen peas, corn, or chopped peppers.
- Swap the cream of mushroom soup for another flavor like cream of cheddar cheese or cream of chicken.
- Use ground turkey, chicken, or sausage instead of beef for a different protein option.
- Leftovers Love Reheating: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
- Make it Ahead: Assemble the casserole but don’t bake it yet. Cover it tightly and refrigerate for up to 24 hours. Bake as directed when ready to serve, adding a few extra minutes if needed.
Hamburger Casserole FAQs
Q: What’s the difference between hamburger casserole and hamburger casserole with hash browns?
A: The main difference is the presence of hash browns. A regular hamburger casserole might use rice, pasta, or breadcrumbs as a base, while a hamburger casserole with hash browns features shredded or diced hash browns for a crispy and potatoey twist.
Q: Can I use something other than ground beef in this hamburger casserole?
A: Absolutely! Ground turkey, chicken, or even sausage can be substituted for the ground beef. Just be sure to adjust the cooking time slightly depending on the chosen protein.
Q: My hash browns always turn out soggy in the casserole. How can I prevent that?
A: The key is to remove excess moisture from the hash browns. Thaw frozen hash browns completely and pat them dry with paper towels. You can also pre-cook them in a skillet until slightly browned and crispy to further eliminate moisture.
Q: I don’t have cream of mushroom soup. What can I use instead?
A: No problem! You can make a simple sauce by whisking together flour, beef broth, and milk in a saucepan. Cook it over medium heat until thickened, then stir it into the casserole mixture. Cream of cheddar cheese soup or condensed cream of chicken soup can also be used for a different flavor profile.
Q: Can I make this hamburger casserole ahead of time?
A: Yes! Assemble the casserole according to the recipe, but don’t bake it yet. Cover it tightly with plastic wrap and refrigerate for up to 24 hours. When ready to serve, bake it as directed, adding a few extra minutes to the cooking time if necessary.
Q: How long will leftovers last?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Have an eye on this
corn nuggets recipe, shrimp scampi red lobster recipe, Garlic Butter Chicken in 30 mins
to know more about casserole CLICK HERE
