Hamburger Hashbrown Casserole (Printer-Friendly Version)
Satisfying casserole blending hamburger, hashbrowns, cheese, and French onion dip for easy, cozy meals.
# Required Ingredients:
→ Main Ingredients
01 -
500 g ground beef
02 -
1 medium yellow onion, finely diced
03 -
600 g frozen or refrigerated hash browns, thawed
04 -
240 ml sour cream-based French onion dip
05 -
300 g Colby cheese, grated (or cheddar cheese as substitute), divided
06 -
300 g cream of mushroom soup (alternatively, cream of chicken soup)
→ Seasonings
07 -
1 teaspoon onion powder
08 -
0.5 teaspoon garlic powder
09 -
0.5 teaspoon freshly ground black pepper
# Step-by-Step Instructions:
01 -
Preheat oven to 175°C (350°F).
02 -
In a large skillet over medium-high heat, cook ground beef and diced onion until beef is thoroughly browned with no pink remaining. Drain excess fat. Stir in onion powder, garlic powder, and black pepper.
03 -
In a 33 x 23 cm baking dish, mix together thawed hash browns, cooked beef and onion, cream of mushroom soup, French onion dip, and 200 g of grated Colby cheese until well combined.
04 -
Sprinkle remaining 100 g of grated Colby cheese evenly over the surface.
05 -
Bake in the preheated oven for 45–50 minutes until the top is golden brown and cheese is melted.
06 -
Allow casserole to cool slightly before serving.
# Handy Cooking Tips:
01 -
For optimal texture, ensure hash browns are fully thawed before assembling to prevent excess moisture.
02 -
Sour cream-based French onion dip is essential for the right consistency and flavour; avoid shelf-stable jarred dips.
03 -
Prepared dish can be covered and refrigerated up to 24 hours before baking.