I’ll never forget the first time this Creamy Hamburger Hash Brown Casserole came out of my oven. It was a chilly Sunday evening, and my kitchen was filled with the most incredible aroma—savory ground beef, melting cheese, and that unmistakable golden-brown crust forming on top. I was looking for the ultimate comfort food, something that felt like a hug on a plate without requiring a whole day at the stove. This casserole was the glorious, bubbling answer. It’s the kind of dish that brings everyone to the table, forks at the ready, and the quiet that falls as everyone takes that first bite is the highest compliment my kitchen can receive.
Ingredients
- 1.5 lbs lean ground beef
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can Campbell’s Cream of Chicken soup (or Cream of Mushroom)
- 1 cup sour cream
- 1/2 cup whole milk
- 1 (30 oz) bag frozen shredded hash browns, thawed (like Ore-Ida)
- 2.5 cups shredded medium cheddar cheese, divided
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Optional garnish: sliced green onions
Don’t skip the sour cream; it makes a huge difference in creating a rich, tangy sauce that cuts through the richness. I’ve tried with Greek yogurt in a pinch, but sour cream truly gives the best texture. For the soup, I prefer Cream of Chicken for depth, but Cream of Mushroom works beautifully too. And trust me, taking the 30 minutes to thaw your hash browns on the counter is worth it—it helps the casserole bake evenly and avoids a soggy middle.(See the next page below to continue…)