Cheesy Hashbrown Casserole

It seems like days are passing faster and faster lately. I read an article about how to slow down time by not only being more mindful about what you are doing, try not to multitask everything (I am guilty of this), and to learn something new or go somewhere new. It forces your brain to slow down to process the new information. This makes time appear to pass more slowly. I thought this was great. I am spending part of my summer trying to learn sign language. My daughter is hard of hearing and my wife lost most of her hearing during a surgery that had nothing to do with her hearing but caused her to lose about 80% of her hearing in both ears. Hopefully, I can have a mindful, peaceful summer!


I was skeptical of this recipe. It was  warm and comforting. Both kids liked that it was simple and homey. It doesn’t look good but it was a nice filling meal served with a salad to satisfy my hungry family.

Cheesy Hashbrown Casserole

This dish doesn't look great but is a nice easy meal to serve a hungry family.


  • 1 (32 oz) bag of frozen Hashbrowns, shredded or cubed
  • 2 Tablespoons Olive Oil
  • 1 1/2 – 2 lbs Ground Beef
  • 1 Onion, Diced
  • 2 Cans Cream of Mushroom Soup
  • 1  1/2 Cups whole milk or 1/2 and 1/2 (I use fat-free half and half)
  • 2 Cups Sharp Cheddar Cheese, shredded
  • 1 1/2 tablespoons Worcestershire sauce
  • 2 teaspoons Morton’s Nature’s Seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper


  1. Preheat oven to 350 degrees. Spray a 9 x 13 casserole dish with non-stick spray.
  2. In a large pot heat the oil then add the onion to the oil and cook until they are translucent.
  3. Add ground beef to the onion and cook until completely browned.  Drain off any excess grease from the pan.
  4. Mix the hashbrowns, cream of mushroom soup, milk, Worcestershire sauce, Morton’s Seasoning, garlic powder, black pepper, and 1 1/2 cups of shredded cheese into the ground beef and mix together until well blended.
  5. Pour into the casserole dish and bake for 30 minutes. Remove pan from oven and sprinkle with last 1/2 cup of cheese and return pan to oven for 10 minutes until cheese has melted and is bubbling.
  6. Remove pan from oven and allow to rest for 5 minutes before serving.

5 Comments Add yours

  1. JoAnn says:

    I love this dish. Where I grew up in the Pacific Northwest these often called “funeral potatoes,” lol. 🥔 🥔


  2. herthoughts says:

    I love anything cheesy!!

    Liked by 1 person

    1. koolaidmoms says:

      Me too!


  3. This sounds like a very nice dinner, Marci.


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