Hashbrown Hamburger Casserole with Veggies and Cheese
Ingredients:
1 lb ground beef
1 small onion, diced
1 red bell pepper, diced
1 cup frozen mixed vegetables (like peas, carrots, corn, and green beans)
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 cups shredded cheddar cheese, divided
1 package (30 oz) frozen shredded hash browns, thawed
2 tablespoons olive oil (optional)
Directions:
Step 1: Preheat Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Step 2: Brown the Ground Beef
In a large skillet, cook the ground beef over medium heat until browned and no longer pink. Drain any excess fat.
Step 3: Cook the Vegetables
Add the diced onion and red bell pepper to the ground beef in the skillet and cook until softened, about 3-4 minutes.
Stir in the frozen mixed vegetables and cook for another 2 minutes until heated through.
Step 4: Mix the Filling
In a large mixing bowl, combine the cream of mushroom soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir in 1 cup of shredded cheddar cheese. Add the cooked beef and vegetable mixture, stirring until everything is well coated.
Step 5: Prepare the Hashbrowns
In a separate bowl, toss the thawed hash browns with a little olive oil (optional), salt, and pepper. This helps make the hash browns crispier.
Step 6: Assemble the Casserole
Spread the beef and veggie mixture evenly into the greased baking dish.
Top with the seasoned hash browns, spreading them evenly over the mixture.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the hash browns.
Step 7: Bake
Bake in the preheated oven for 30-40 minutes or until the casserole is hot and bubbly, and the hash browns are golden brown and crispy.
Step 8: Serve
Let the casserole cool for a few minutes before serving. Serve warm and enjoy!