Hamburger Hashbrown 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.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American

Keyword: Ground beef hash brown casserole, Hamburger hashbrown casserole, Hash brown ground beef casserole, Hash browns ground beef casserole, Hashbrown and hamburger casserole, Hashbrown hamburger casserole

Servings:

Calories: 464kcal

Ingredients

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 9x13 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 9x13 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