One-Skillet Hamburger Hash Brown Casserole Recipe (2024)

Prep Time: 35 minutes mins

Cook Time: 20 minutes mins

Total Time: 55 minutes mins

4 from 30 ratings

• 1 tbsp olive oil
• 4 cups hash browns, frozen
• 2 lbs ground beef
• 1/2 medium yellow onion, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1 Tbsp chili powder
• 1/2 tsp garlic powder
• 2 cups milk
• 8 oz mushrooms, sliced
• 2 Tbsp all-purpose flour, if needed for thickening
• 2 cups sharp cheddar cheese, grated
• 1 green onion, finely chopped

• Preheat oven to 350 degrees.

• Place a large (preferably oven-proof) skillet over medium-high heat then add oil. When the oil is hot, add the hash browns. Cook without stirring for 5–7 minutes until the bottom becomes golden brown and crispy. Once crispy, transfer hash browns to a plate then set aside—don’t worry if they are still underdone on top—they’ll finish cooking in the oven.

• Return skillet to the heat and brown the ground beef with the onions, salt and pepper. When the beef is cooked through and no pink remains, drain grease and return to the heat.

• Add milk and mushrooms then stir to combine. Scrape up any of the brown bits left on the bottom of the pan and allow the mixture to come to a bubble.

• Reduce heat to medium-low, stir in chili powder and garlic powder until well combined then remove from heat. Add flour to thicken up the sauce if it's still too runny.

  If your skillet isn’t oven-safe, transfer the mixture to a 2-qt casserole dish. Otherwise, finish assembling the casserole in the skillet.

• Sprinkle 1½ cups of shredded cheese on top of the ground beef mixture, reserving the rest to sprinkle on top. Add hash browns, browned side up, to the top of the casserole then sprinkle with remaining cheese.

• Bake 18–20 minutes until piping hot. Remove from oven then allow it to cool 5 minutes before garnishing with chopped green onion.

  See Also

  Crock Pot Cheesy Potato Soup Recipe - Slow Cooker Potato Soup

Author: Cheryl Najafi

Course: Breakfast