hamburger casserole with hash browns
This recipe is for a comforting hamburger hashbrown casserole, perfect for a quick and easy weeknight meal. It only requires one pan and combines crispy hash browns, savory ground beef, and melty cheese for a delicious and satisfying dish. The creamy sauce from the soup keeps everything moist, and the recipe is easily customizable with additional veggies or different flavored soup. Overall, it's a cheesy and hearty casserole that's sure to please.
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 9x13 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!