Cheesy Hamburger Hashbrown Casserole

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour 5 minutes

Ingredients

2 pounds of ground beef

1 onion, peeled and diced

½ teaspoon salt

½ teaspoon pepper

½ teaspoon paprika

½ teaspoon garlic powder

2 cans of cream of mushroom soup

30-ounce bag of frozen hashbrowns

2 cups plus 1 cup shredded Colby jack cheese

Directions

Lightly spray a 9×13-inch pan or a large casserole dish with cooking spray and set it aside.

Brown the ground beef in a large skillet over medium-high heat. Cook and break up the meat until it is mostly cooked through. Then, drain off any excess fat, leaving only about 2 teaspoons.

Return the drained ground beef to the stove. Then, add the diced onion, salt, pepper, paprika, and garlic powder. Continue cooking over medium-high. Cook until the beef is brown and the onion is soft and translucent. Set the meat and onion mixture aside to cool.

Add the frozen hashbrowns, cream of mushroom soup, and 2 cups of shredded cheese to a large mixing bowl. Stir the mixture until well combined.

Add the slightly cooled browned hamburger and onion mixture to the bowl and stir to combine.

Spread the mixture into the prepared baking dish. Then, top it with the remaining cheese.

Bake at 350℉ for 45 minutes, until golden and bubbly. Remove from the oven all allow it to cool for 5-10 minutes before cutting and serving.

Nutrition

• Serving Size: 1/8th of recipe
• Calories: 518
• Total Fat: 29.6 g
• Saturated Fat: 12.8 g
• Trans Fat: 0.6 g
• Cholesterol: 118.5 mg
• Sodium: 1018.4 mg
• Total Carbohydrate: 26.8 g
• Dietary Fiber: 2.3 g
• Total Sugars: 0.9 g
• Protein: 36.5 g