This Hamburger Hashbrown Casserole is loaded with ground beef, shredded hashbrowns, and melted cheddar cheese all baked together in one dish. The kind of hearty weeknight comfort food my family never gets tired of.
Super good! I’ve made this a bunch of times now. The family loves it. I’ve started turning the broiler on for a few minutes at the end to really give the top a nice crust before adding the remaining cheese to melt on top. I like that it’s versatile so I’ve done it with frozen broccoli, or frozen peas, instead of the green beans. Sometimes I’ll throw in a little of whatever other kind of cheese I have.
-Jessica M
This is one of those dinners that goes into regular rotation in our house because my kids absolutely love it and it comes together with ingredients I almost always have on hand.
Everything gets mixed together before baking — no layering — so the beef stays moist all the way through instead of drying out in spots and every bite gets a little bit of everything. I usually serve it with simple steamed veggies on the side and dinner is completely done with almost no effort.
Why You’ll Love This Recipe!
- Just $2.70 per serving
- One dish easy cleanup
- Made with freezer and pantry staples
- Kid approved every single time
- Make ahead friendly — assemble up to 24 hours ahead and bake when ready
It is the perfect comfort food to feed your family or a crowd. It is saves me time in the kitchen, is budget friendly and is packed with flavor. Another delicious recipe to serve on a busy weeknights is Hamburger Hash Recipe, Hamburger Rice Casserole or Cracker Barrel Hashbrown Casserole.
Ingredients
- Lean ground beef — browned and drained before mixing. Lean ground beef keeps the casserole from becoming greasy. Ground turkey works as a lighter substitute
- Onion — chopped into small pieces and mixed in raw — it softens perfectly during the long bake time. Chop ahead and freeze for even faster weeknight assembly
- Shredded hash browns potatoes — thaw completely and pat dry before using. Frozen hashbrowns are the shortcut that makes this casserole so fast to pull together. Tater tots work as a fun substitute
- Cream of mushroom soup — creates the creamy binding sauce that holds everything together. Homemade cream of chicken soup works as a substitute
- Milk — loosens the cream of mushroom soup into a pourable sauce that coats everything evenly
- Shredded cheddar cheese — freshly shredded melts more smoothly than pre-shredded. Sharp cheddar gives the boldest flavor
- Black pepper — simple seasoning that ties all the flavors together. Add garlic powder or onion powder for extra depth
Carrie’s Tip: Make sure to thaw the frozen hashbrowns completely before mixing in the fridge. Frozen hashbrowns release too much water as they bake and can make the casserole soggy and unevenly cooked. Spread them on paper towels and pat dry after thawing for the best result.
How to Make Hamburger Casserole with Hash Browns
Step 1 – Prepare oven – Preheat the oven to 350 degrees. Then spray a 9 X 13 baking dish with a non stick cooking spray or olive oil.
Step 2 – Cook Ground Beef – Brown the ground beef over medium high heat and drain off any excess fat in a large skillet.
Step 3 – Mix Ingredients – In a large bowl, stir together the browned hamburger meat and thawed hash browns. Then add in diced onions, milk, cream of mushroom soup, pepper and ½ cups of the cheese. Reserve the remaining 1 ½ cups of cheese for topping the casserole later.
Step 4 – After combining ingredients – Pour this mixture into the casserole dish.
Step 5 – Bake casserole – Bake for 45 minutes to 1 hour until the hash browns are golden brown and tender in a preheated oven.
Step 6 – Add More Cheese – Top the casserole with the remaining 1 ½ cups of cheese. Bake for 5 more minutes, until the cheese is melted.Â
Step 7 – Serve and enjoy – Let the casserole rest at room temperature for 5 minutes. Then the casserole is ready to serve and enjoy. Season with salt and pepper.
Why We Mix Everything Together Instead of Layering
Some hamburger hashbrown casserole recipes layer the potatoes on the bottom, beef in the middle, and more potatoes on top. We tested it that way and went back to mixing — here is why.
When the beef sits in its own layer the parts touching the bottom and edges cook faster than the center and end up dry and tough by the time the potatoes are tender. Mixing everything together first means every bit of beef is surrounded by the creamy sauce the entire time it bakes so it stays moist all the way through.
It also means the seasoning and cheese are distributed evenly in every bite instead of being concentrated in the potato layers with plain beef in the middle. One bowl, one bake, better results every time.
Tips for Success
- Drain the beef thoroughly. Any excess grease left in the meat will pool in the bottom of the casserole as it bakes — drain well before mixing
- Try the broiler trick. After the first 45 minutes of baking turn on the broiler for 3–5 minutes before adding the final cheese layer — this gives the top a delicious golden crispy crust that takes this casserole to another level
- Let it rest before serving. Five minutes of resting allows the casserole to set slightly so it holds together when scooped instead of falling apart on the plate
- Double the batch. This casserole freezes beautifully — make two at once and freeze one before baking for an almost instant weeknight dinner later in the month
- For extra texture. If you love a crispier hash brown texture throughout, pan-fry the thawed, dried hash browns in a little oil for 5 minutes before mixing them into the casserole.
Variations and Substitutions
- Swap cream of mushroom for cream of chicken soup for a slightly different flavor
- Use ground turkey instead of ground beef for a lighter version
- Add frozen broccoli, peas, or green beans to the mixture for built-in vegetables
- Swap cheddar for Colby Jack or pepper jack for a different cheese flavor
- Use tater tots instead of shredded hashbrowns for a fun kid-friendly variation
- Add a can of diced green chiles for a subtle southwest kick
What to Serve with Hamburger Casserole
This hamburger casserole is a hearty meal, so I like to serve a lighter side dish to complete the meal. Here are some of my favorites:
- Steamed Broccoli – Steam broccoli in the microwave is easy and would also be amazing without any extra work. My kids like to top the steamed broccoli with melted butter.
- Saut̩ed Green Beans Рalso taste great and make a simple side dish as well. We have even served with a fresh green salad.
- Asparagus – This meal is also good with asparagus. This oven roasted asparagus is a family favorite and it is very simple and quick to make.
- Sour Cream – My family loves to top the casserole with some sour cream.
Storage and Freezer Instructions
Refrigerator
- Store leftovers in an airtight container for up to 3–4 days
Freezer
- Assemble the casserole completely before baking, wrap tightly in plastic wrap then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator then bake as directed adding 10–15 extra minutes to the cook time. You can also freeze baked individual portions for a quick weeknight meal.
Reheating
- Reheat individual portions in the microwave in 60-second intervals or cover the whole dish with foil and reheat in a 350°F oven for 20–25 minutes until warmed through
Frequently Asked Questions
We tested it both ways and do not recommend layering. Mixing everything together first keeps the beef surrounded by the creamy sauce throughout baking. It stays moist and evenly seasoned in every bite instead of drying out against the pan.
Yes. Assemble completely, cover tightly, and refrigerate for up to 24 hours before baking.
The hashbrowns were not thawed and dried completely before mixing. Always pat them dry with paper towels after thawing to remove as much moisture as possible.
Yes. Frozen broccoli, peas, or green beans all work great stirred right into the mixture before baking.
More Hamburger Casserole to Make
This Hamburger Hashbrown Casserole has earned a permanent spot on our weeknight dinner rotation — hearty, cheesy, and made with ingredients I almost always have on hand. If you make it leave a star rating and a comment below — I love hearing what vegetable you served alongside it and whether your family went back for seconds the way mine always does!
Hamburger Hashbrown Casserole
Ingredients
- 2 lbs Ground Beef Browned and Drained
- ½ Onion chopped
- 1 pkg Shredded Hash Brown Potatoes 32 oz bag, thawed
- 2 cans Cream of Mushroom Soup
- 1 cup Milk
- 2 cups Shredded Cheddar Cheese divided (½ cup for the casserole mixture, 1 ½ cups for the topping)
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Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking pan with nonstick cooking spray.
- In a skillet over medium heat, brown ground beef until fully cooked. Drain off any excess grease.
- In a large mixing bowl, stir together the cooked ground beef, shredded hash brown potatoes that have been thawed, chopped onion, milk, cream of mushroom soup, and ½ cup shredded cheddar cheese. Reserve the remaining 1 ½ cups of cheese for topping the casserole later.
- Pour the mixture into the prepared baking pan and spread it evenly.
- Bake for 45 minutes to 1 hour until the hash browns are golden brown and tender.
- Sprinkle the remaining 1 ½ cups of shredded cheddar cheese over the top and bake for 5 more minutes until the cheese is melted.
- Let the casserole rest at room temperature for about 5 minutes before serving.
I made it using shredded gouda, cream of chicken and mushroom, Italian seasoning, adding salt and pepper to taste and it elevated it so much!
That sounds delicious, Cassie! I love your idea of using Gouda. Thanks for sharing what worked for you!
I went by the recipe, didn’t watch the video. For me it was okay but severely lacking flavor. No seasoning, will add that next time. I think I will cook the hash browns separately for crunch. My husband isn’t going a vegetable fan. If I was making it just for me, I’d add broccoli. The directions are unclear about the cheese. It said add cheese and mix. Then add rest at the end. Just needs some tweaking.
Thank you for the honest feedback, Chloe. I’m sorry the flavor wasn’t quite what you hoped for. Adding seasoning to taste and serving the hash browns crispy sound like good adjustments for your family. You’re right that the cheese directions could be clearer: stir ½ cup into the casserole mixture, then sprinkle the remaining cheese on top near the end of baking. I appreciate you pointing that out!