Hamburger Hashbrown Casserole

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce sodium and additives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: colby jack cheese

Colby jack is often less expensive and melts well.

In a large skillet, brown 2 lbs of ground beef over medium heat until fully cooked, breaking it up with a meat masher until no pink remains.

Drain excess grease from the skillet.

Add 1 small chopped onion and 1 tablespoon of minced garlic to the skillet; sauté until softened, about 3-4 minutes.

Season the beef mixture with butcher Burger blend, complete seasoning, garlic powder, and onion powder to taste.

In a large bowl, combine 30 oz of shredded hash browns with black pepper, complete seasoning, and a little seasoned salt; mix well.

Add 2 cans of cream of chicken soup and 2 cans of cream of mushroom soup to the hash brown mixture; stir until combined.

Incorporate the cooked ground beef mixture into the hash brown mixture; stir until fully mixed.

Grease a casserole dish with oil and transfer the mixture into the dish, smoothing it out evenly.

Preheat the oven to 400°F (204°C).

Bake the casserole for 40-45 minutes.

After baking, remove the casserole from the oven and add 8 oz of shredded cheese on top.

Return the casserole to the oven and bake until the cheese is melted and bubbly, about 5-10 minutes.

Let cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens