Ingredients: |
Ingredients: 2 pounds lean ground beef
1 cup yellow onion, diced
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup milk
¼ cup butter, melted
½ tsp. salt
½ tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
1 (20 oz) bag frozen shredded hashbrowns, thawed
1 ½ cups mozzarella and cheddar cheese blend, shredded
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Directions: |
Directions:1 – Preheat oven to 350.
2 – Grease a 9x13 baking dish with a nonstick spray.
3 – Heat a large nonstick skillet over medium to high heat.
4 – Add the ground beef and the onions to the hot skillet.
5 – Crumble the beef as it cooks and cook until the onions are soft and translucent and the beef is browned, about 5 – 7 minutes.
6 – Drain the grease from the pan.
7 – Reduce the heat to medium-low.
8 – Add the cream of mushroom soup and the milk to the skillet, stirring until all the beef is coated in the soup mixture.
9 – Transfer the beef mixture to the prepared baking dish, spreading it out evenly.
10 – Into a large mixing bowl, add the melted butter, the salt, the pepper, the onion powder, and the garlic powder, whisking well.
11 – Add the hashbrowns to the butter mixture and stir well.
12 – Add 1 cup of the cheese blend to the bowl with the hashbrowns and stir well.
13 – Spoon the hashbrown mixture on top of the beef mixture in the baking dish.
14 – Bake until the hashbrowns start to brown on top, about 1 hour 15 minutes.
15 – Sprinkle the remaining cheese on top of the casserole and bake until the cheese is melted, about 5 minutes.
16 – Let the casserole rest for about 5 minutes.
17 – Serve |
This recipe for Hamburger Hashbrown Casserole is from