This recipe for hamburger hashbrown casserole is a nice change is you’re used to eating tater tot casserole. It’s easy to make, and although I haven’t tried it I imagine it would be easy to cook ahead and freeze. Just wait to sprinkle the French-fried onions on until after it’s thawed and baked.
Hamburger Hashbrown Casserole
1 32-oz. bag shredded hash browns
salt and pepper
1 lb hamburger, browned
1 tsp. minced garlic
1 onion, chopped
1 15-oz. can or bag of peas, drained and thawed
1 C. milk
1 can cream of mushroom soup
1/2 C. sour cream
8 oz shredded sharp cheddar cheese
1 can French-fried onions
Preheat oven to 350 degrees. Butter a 9×13 baking pan. Sprinkle the hash browns in the bottom of the pan. Layer hamburger, salt, pepper, garlic and onion (brown all these things together). Sprinkle peas on top. Mix soup, milk and sour cream. Pour over the peas. Top with cheese. Cover with aluminum foil and bake for one hour. Sprinkle w/fried onions and bake an additional 10 minutes, or until onions are browned and crispy.
Thanks to Mommy2mercedes who posted a variation of this recipe in our Kitchen Chatter forum!