Description
This hearty Hamburger and Potato Casserole is a comforting, cheesy dish combining seasoned ground beef, creamy mushroom soup, and frozen diced hashbrowns, baked to golden perfection. Topped with Colby Jack cheese and garnished with fresh green onions and parsley, it’s a perfect make-ahead meal that’s easy to prepare and sure to satisfy the whole family.
Ingredients
Meat and Seasonings
- 1 pound ground beef
- 2 teaspoons Italian seasoning
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Cream Sauce
- 1 (10.5 ounce) can cream of mushroom soup
- 8 ounces sour cream
- 8 ounces half and half
- 2 teaspoons Worcestershire sauce
- 1 cup (about 4 ounces) shredded Colby Jack cheese
Other Ingredients
- 12 ounces shredded Colby Jack cheese, divided (total 12 ounces including the 4 ounces mixed in the sauce)
- 1 (32 ounce) bag frozen diced hashbrown potatoes
- Sliced green onion and fresh chopped parsley, for garnish
Instructions
- Preheat the oven: Heat your oven to 375 degrees Fahrenheit to prepare for baking the casserole.
- Cook the ground beef: Heat a large sauté pan over medium-high heat. Add the ground beef and cook it thoroughly while breaking it up with a spatula until browned. Season with Italian seasoning, garlic powder, onion powder, salt, and pepper, stirring to combine all flavors evenly.
- Prepare the creamy sauce: In a large bowl, whisk together the cream of mushroom soup, sour cream, half and half, Worcestershire sauce, salt, and pepper until smooth and creamy. Stir in 1 cup (approximately 4 ounces) of the shredded Colby Jack cheese until incorporated.
- Combine all ingredients: Add the creamy sauce mixture and frozen diced hashbrown potatoes to the sauté pan with the cooked ground beef. Carefully stir everything together so the potatoes and meat are fully coated in the creamy sauce.
- Assemble and bake the casserole: Transfer the mixture to a baking dish if not already in an oven-safe pan. Top with the remaining shredded Colby Jack cheese. Cover the casserole tightly with aluminum foil and bake for 45 to 55 minutes, until the potatoes are tender and the casserole is thoroughly heated.
- Broil the cheese topping: Remove the foil and place the casserole under the broiler for 1 to 2 minutes, or until the cheese is bubbly and starts to turn a dark golden brown.
- Garnish and serve: Let the casserole cool for 5 minutes before serving. Garnish with sliced green onions and chopped fresh parsley for added color and flavor.
- Enjoy and rate: Serve warm and enjoy this comforting dish. If you love it, don’t forget to leave a 5-star rating and review!
Notes
- Using frozen diced hashbrowns saves prep time and ensures even cooking in the casserole.
- Feel free to substitute Colby Jack cheese with other cheeses like cheddar or Monterey Jack for a different flavor profile.
- If you prefer a thicker sauce, reduce the half and half slightly or add a tablespoon of flour to the sauce mixture before combining.
- This casserole can be refrigerated for up to 3 days and reheated in the oven for a comforting leftover meal.
- For a dairy-free version, substitute sour cream and half and half with plant-based alternatives and use a dairy-free cream of mushroom soup.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
