Ground Beef Hash Brown Casserole

Hamburger hashbrown casserole combines hearty ground beef, creamy mushroom soup, and melty cheese with crispy hashbrowns for an easy, comforting dish. Ready in under an hour, it's perfect for busy weeknights or family gatherings.

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Comfort food doesn’t get much better than ground beef hash brown casserole. This dish combines savory ground beef, creamy soup, and tender hash browns, all smothered in gooey cheese for a meal that’s hearty and satisfying. Each bite is rich and comforting, making it perfect for family dinners or gatherings. 

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MAIN INGREDIENTS: Ground beef, frozen shredded hash brown potatoes, cream of mushroom soup, sour cream, shredded colby jack cheese, yellow onion, whole milk
QUICK STEPS: Cook ground beef and onions, mix soup, milk, and sour cream, stir in hash browns, beef, and cheese, transfer to baking dish, top with cheese, bake for 35-40 minutes
TOTAL TIME AND YIELD: Total Time: 50-55 minutes, Yield: Serves 8-10

Why This Recipe

• Our team of recipe developers worked carefully to test the ratios of cream, meat, and potatoes to ensure that the casserole is neither too dry nor too soupy. After several rounds of testing, we found the ideal balance so that the flavors and textures come together perfectly in every bite.
• The use of thawed shredded hash browns ensures the potatoes cook perfectly, adding a satisfying contrast to the creamy elements of the dish.
• The combination of sour cream and cream of mushroom soup prevents the hash browns from becoming overly soft or watery, while still allowing them to absorb just enough moisture to be perfectly tender. The result is a casserole that slices beautifully, with each portion holding together well. 

Ground Beef Hash Brown Casserole Ingredients

This ground beef hash brown casserole brings together a few simple ingredients to create a hearty, delicious meal that’s perfect for any night of the week. The combination of ground beef, creamy soup, and shredded hashbrowns is comfort food at its best.

Here’s what you’ll need:

• 1 tablespoon olive oil
• 1 ½ pounds lean ground beef
• 1 cup diced yellow onion
• 2 teaspoons salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 2 (10.5 ounce) cans cream of mushroom soup
• ¾ cup whole milk
• ½ cup sour cream
• 30 ounce bag frozen shredded hashbrown potatoes, thawed completely according to package directions
• 3 cups shredded colby jack cheese, divided (1 cup in the hashbrown mixture and the remaining 2 cups to top the casserole before baking)
• 2 teaspoons minced fresh parsley, optional garnish

Hashbrown Hamburger Casserole Substitutions and Additions

Lean Ground Beef: Swap with ground turkey or chicken for a lighter option. You can also use ground pork for a richer flavor.

Cream of Mushroom Soup: Substitute with cream of chicken soup or cream of celery soup if you prefer a different flavor. For a homemade touch, you can make your own cream soup base.

Sour Cream: Greek yogurt is a great substitute that adds a similar tang and creaminess while being lower in fat.

Shredded Hashbrown Potatoes: If you can’t find shredded hashbrowns, you can use diced hashbrown potatoes or even tater tots for a different texture.

Colby Jack Cheese: Feel free to use cheddar cheese, mozzarella, or a Mexican cheese blend. For a bit of spice, try pepper jack cheese. Grating your own cheese can make it melt better than pre-shredded cheese.

Fresh Parsley: If you don’t have parsley, chopped green onions or chives make a great garnish and add a fresh, mild onion flavor.

How To Make This Ground Beef Hash Brown Casserole Recipe

Creating this ground beef hash brown casserole is straightforward and rewarding. Follow these detailed steps to prepare a comforting dish that will quickly become a family favorite.

STEP ONE:  Preheat your oven to 350°F. While the oven is heating, spray a 9×13 casserole dish with nonstick cooking spray to prevent the casserole from sticking. Set the prepared baking dish aside.

STEP TWO: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the lean ground beef and diced yellow onions. Season with salt, garlic powder, and black pepper.

Cook for eight to ten minutes, stirring occasionally, until the onions are soft and the ground beef is cooked through with no pink remaining. Drain off any excess grease from the skillet.

STEP THREE: While the beef and onions are cooking, take a large mixing bowl and add the cream of mushroom soup, whole milk, and sour cream. Stir until all the ingredients are fully combined and smooth.

STEP FOUR: Add the thawed shredded hashbrown potatoes, the cooked and drained ground beef mixture, and one cup of the shredded Colby Jack cheese to the large mixing bowl with the cream mixture. Stir everything together until well combined.

STEP FIVE: Transfer the hamburger hashbrown mixture to the prepared 9×13 baking dish. Spread the mixture into an even layer to ensure it cooks evenly.

STEP SIX: Sprinkle the remaining two cups of shredded Colby Jack cheese evenly over the top of the casserole. This will create a delicious, cheesy crust when baked.

STEP SEVEN: Place the casserole in the preheated oven and bake for 35-40 minutes. The cheese should be melted and lightly browned, and the casserole should be bubbling around the edges.

STEP EIGHT: Remove the casserole from the oven and allow it to rest on the counter for five to ten minutes. This resting period helps the sauce set up slightly, making it easier to serve without being too loose.

STEP NINE: Optionally, sprinkle the casserole with minced fresh parsley for a pop of color and a hint of fresh flavor. Serve the casserole while it’s hot for the best taste and texture.

Troubleshooting This Ground Beef Hash Brown Casserole Recipe

The casserole turns out too watery: Make sure the hashbrown potatoes are fully thawed and patted dry before mixing them in.

The cheese on top doesn’t melt evenly: Shred your own cheese instead of using pre-shredded cheese, which contains additives that can affect melting.

The ground beef is greasy: Drain all excess grease from the cooked ground beef before adding it to the mixture.

The casserole is bland: Make sure to season the ground beef and onion mixture well with salt, garlic powder, and pepper during cooking.

The top cheese layer burns before the casserole is done: Cover the casserole loosely with foil if the cheese starts to brown too quickly.

The casserole falls apart when serving: Let the casserole rest for five to ten minutes after baking to allow it to set, making it easier to cut and serve.

The onions are undercooked: Ensure the onions are cooked until they are soft and translucent before mixing them into the casserole.

The casserole lacks a crispy top: For a crispy top, you can broil the casserole for the last two to three minutes of baking, watching carefully to avoid burning.

When To Serve Ground Beef Hash Brown Casserole

Whether you’re hosting a family dinner, attending a potluck, or simply looking for a comforting meal, this casserole is a perfect choice.

Family Dinner: Serve this casserole as the main course for a cozy family dinner. Its hearty ingredients and comforting flavors make it an ideal dish that everyone will enjoy.

Potluck Gatherings: Bring this casserole to a potluck event. Its easy preparation and ability to feed a crowd make it a convenient and popular option among guests.

Weeknight Meals: Prepare this dish for a quick and satisfying weeknight meal. With minimal prep time, it’s perfect for busy weeknights when you need a hassle-free dinner.

Holiday Feasts: Incorporate this casserole into your holiday menu. Its warm and comforting nature makes it a great addition to festive dinners, providing a delicious complement to other holiday dishes.

Lunch Leftovers: Use the casserole as a filling for lunch leftovers. Its flavors develop even more the next day, making it an excellent option for a tasty and convenient lunch.

How To Store Ground Beef Hash Brown Casserole

Proper storage is key to maintaining the deliciousness of your ground beef hash brown casserole. Whether you’re making it ahead, storing leftovers, or freezing for future meals, these tips will help you keep it fresh and tasty.

MAKE AHEAD: This casserole can be prepared up to 24 hours in advance. Assemble the casserole as directed, then cover it tightly with plastic wrap and refrigerate.

When ready to bake, allow the dish to come to room temperature while preheating the oven. This helps to ensure even cooking.

IN THE FRIDGE: Store any leftovers in an airtight container in the refrigerator. The casserole will stay fresh for two to three days. When ready to enjoy again, follow the reheating instructions below.

IN THE FREEZER: To freeze, assemble the casserole as directed, but do not bake. Cover tightly with plastic wrap and then with aluminum foil. It can be frozen for up to three months.

When ready to use, thaw in the refrigerator overnight. Allow the casserole to come to room temperature before baking as directed in the recipe.

HOW TO REHEAT:

• Oven: Preheat the oven to 350°F. Cover the casserole with foil and bake for about 20-25 minutes, or until heated through.
• Microwave: Place a portion of the casserole on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on high for two to three minutes, or until thoroughly heated.
• Stovetop: If you have a smaller portion, you can reheat it in a skillet over medium heat. Cover the skillet and heat, stirring occasionally, until warmed through.

Why We Love This Ground Beef Hash Brown Casserole Recipe

This ground beef hashbrown casserole is more than just a meal; it’s the perfect comfort food that fits a variety of occasions and brings joy to any table. Here are the reasons why we can’t get enough of this delicious casserole:

Easy to Make: With straightforward steps, anyone can whip up this easy recipe, no matter their cooking skills.

Hearty and Filling: The combination of ground beef, creamy soup, and hashbrowns makes this dish satisfyingly robust.

Versatile: Perfect for family dinners, potlucks, or even as leftovers for lunch.

Crowd-Pleaser: Its comforting flavors and cheesy goodness make it a hit the whole family will love.

Prep Ahead: You can assemble it the night before and just pop it in the oven when you’re ready to cook.

Budget-Friendly: Simple ingredients that are easy on the wallet while delivering a rich and tasty meal.

Great for Leftovers: Tastes even better the next day, making it perfect for meal prep.

This ground beef hash brown casserole brings together hearty beef, creamy hashbrowns, and melted cheese for a comforting, easy-to-make meal. Enjoy this versatile dish for family dinners or casual gatherings.

More Ground Beef Casseroles You’ll Love

• Taco Potato Casserole
• French Fry Casserole
• Lasagna Casserole
• Stuffed Pepper Casserole

Hamburger Hashbrown Casserole

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Hamburger hashbrown casserole combines hearty ground beef, creamy mushroom soup, and melty cheese with crispy hashbrowns for an easy, comforting dish. Ready in under an hour, it’s perfect for busy weeknights or family gatherings.

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

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Ingredients

  

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• 1 tablespoon olive oil
• 1 ½ pounds lean ground beef
• 1 cup diced yellow onion
• 2 teaspoons salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 2 10.5 ounce cans cream of mushroom soup
• ¾ cup whole milk
• ½ cup sour cream
• 30 ounce bag frozen shredded hashbrown potatoes thawed completely according to package directions
• 3 cups shredded colby jack cheese divided (1 cup in the hashbrown mixture and the remaining 2 cups to top the casserole before baking)
• 2 teaspoons minced fresh parsley optional garnish

Instructions

 

• Preheat oven to 350° F. Spray a 9×13 baking dish with nonstick cooking spray. Set aside.
• To a large skillet, over medium-high heat, add the olive oil. When the oil is hot, add the lean ground beef, diced yellow onions, salt, garlic powder and black pepper. Cook for 8-10 minutes or until the onions are soft and the ground beef is cooked through. There should be no pink remaining in the ground beef. Drain off any excess grease from the skillet.
• While the ground beef is cooking, add to a large mixing bowl the cream of mushroom soup, whole milk and sour cream. Stir until all the ingredients are fully incorporated.
• To the large mixing bowl with the cream of mushroom soup mixture, add the shredded hashbrown potatoes, cooked and drained ground beef and 1 cup of the shredded colby jack cheese. Stir to combine.
• Transfer the hamburger hashbrown mixture to the prepared 9×13 baking dish and spread into an even layer.
• Top the casserole with the remaining 2 cups of the shredded colby-jack cheese and bake for 35-40 minutes or until the cheese is melted and lightly browned.
• Allow the ground beef hash brown casserole to rest on the counter for 5-10 minutes before serving. This allows the sauce to set-up slightly and not be too loose when serving.

Notes

• Oftentimes you can find shredded hashbrown potatoes in the fresh section of your local grocery store. They are typically near the eggs. These are just as good to use in this recipe as the frozen ones that have been thawed.
• Colby-jack is a wonderful melting cheese to use to top this casserole. You can substitute a cheddar-jack, mild cheddar or any combination of these for this recipe. We prefer to shred our cheese by hand as it melts much nicer and smoother than the bagged pre-shredded cheeses. The bagged, pre-shredded, cheeses contain additives to prevent the cheese from sticking together during storage and that additive can affect how smoothly the cheese melts when heated.
• You can use your favorite percentage of fat ground beef for this recipe. You just want to remember to drain all the excess grease from the skillet, or use a slotted spoon to remove the cooked ground beef from the skillet, before adding it to the rest of the ingredients.

Nutrition

Calories: 464kcal | Carbohydrates: 24g | Protein: 34g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 977mg | Potassium: 743mg | Fiber: 2g | Sugar: 3g | Vitamin A: 622IU | Vitamin C: 10mg | Calcium: 405mg | Iron: 4mg

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