Hamburger Hashbrown Casserole

Hamburger hashbrown casserole is easy, hearty, and absolutely irresistible comfort food! It has simple ingredients like ground beef, frozen hashbrowns, cream of mushroom soup, and loads of melty cheddar cheese that come together in one beautiful, bubbly dish.

Love More Dinner Recipes? Try My Hamburger Pie Recipe or this Hamburger Rice Casserole next.

Why You’ll Love This Recipe

Comforting, cheesy, and irresistibly satisfying, this Hamburger Hashbrown Casserole is classic comfort food at its best. Savory ground beef is layered with tender hashbrowns and a creamy, melty cheese sauce, then baked until golden and bubbly. Easy to make and perfect for family dinners, it’s a cozy, filling meal that always hits the spot.

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Ingredient List

Casserole Base

• 1 pound (450 g) ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried parsley (optional)

Creamy Mixture

• 1 (10.5 oz / 300 g) can cream of mushroom soup
• ½ cup milk
• ½ cup sour cream

Hashbrowns & Cheese

• 1 (30 oz / 850 g) bag frozen shredded hashbrowns, thawed
• 2 cups shredded cheddar cheese (divided)
• Optional: ½ cup shredded mozzarella or Colby-Jack for extra melt

Optional Topping

• ½ cup crushed cornflakes or breadcrumbs
• 2 tablespoons melted butter

Substitution Notes:

• Swap ground beef for ground turkey, chicken, or plant-based crumbles
• Use cream of chicken soup instead of mushroom
• Greek yogurt works in place of sour cream
• Any melty cheese will work — try Monterey Jack, pepper jack for a kick, or a Mexican cheese blend

Why These Ingredients Work

Ground beef provides hearty protein and rich, savory flavor that forms the backbone of this casserole.

Frozen hashbrowns save you from peeling and shredding potatoes while creating that classic casserole texture we all love.

Cream of mushroom soup acts as a flavor-packed binder that keeps everything creamy and cohesive.

Sour cream adds tanginess and richness that balances the dish perfectly.

Cheddar cheese brings that gooey, melty, golden goodness both mixed throughout and on top.

The optional cornflake topping creates an irresistible crunchy contrast to the creamy interior — trust me, don’t skip it!

Essential Tools and Equipment

• Large skillet or frying pan
• 9×13-inch baking dish
• Large mixing bowl
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Aluminum foil (optional, for covering)

How To Make Hamburger Hashbrown Casserole

Step 1: Cook the Beef

Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, cook the ground beef and diced onion until the beef is nicely browned and the onion is soft and translucent, about 7-8 minutes.

Drain any excess grease — nobody wants a greasy casserole!

Stir in the garlic, salt, pepper, paprika, and parsley. Cook for just 30 seconds until fragrant. You’ll smell that beautiful aroma, and that’s when you know it’s ready.

Step 2: Make the Creamy Mixture

In a large bowl, whisk together the cream of mushroom soup, milk, and sour cream until completely smooth.

No lumps here! This creamy base is what makes the casserole so rich and delicious.

Step 3: Assemble the Casserole

Add your cooked beef mixture to the bowl with the creamy mixture.

Stir in those thawed hashbrowns and 1½ cups of shredded cheese. Mix everything until it’s evenly combined — every bite should have beef, potatoes, and cheese!

Spread the mixture into a greased 9×13-inch baking dish and smooth the top.

Sprinkle the remaining ½ cup of cheese evenly over the top because more cheese is ALWAYS a good idea.

Step 4: Add Topping (Optional)

If you’re using the cornflake or breadcrumb topping (and I really hope you are!), mix the crushed cornflakes or breadcrumbs with melted butter until well coated.

Sprinkle this evenly over the casserole. This creates that gorgeous golden, crunchy top layer.

Step 5: Bake

Bake uncovered for 40–45 minutes, until the casserole is bubbly around the edges and golden on top. The cheese should be melted and slightly browned.

Let it rest for 10 minutes before serving.

You Must Know

Thaw your hashbrowns completely! This is critical. Excess moisture from frozen hashbrowns will make your casserole watery and sad.

I like to thaw them in the fridge overnight or spread them on a kitchen towel to absorb extra moisture before using.

Personal Secret: I season my ground beef generously — don’t be shy with the salt and pepper! Since the beef flavors the entire dish, this is where you build your flavor foundation. Under-seasoned beef means an under-seasoned casserole.

Pro Tips & Cooking Hacks

• Drain your beef thoroughly — use paper towels to blot excess grease if needed
• Room temperature ingredients blend better — let your sour cream sit out for 15 minutes
• Don’t overmix the hashbrowns or they’ll turn gummy
• Add vegetables for nutrition — frozen peas, corn, or diced bell peppers work great
• Use a nonstick spray with flour for easy cleanup
• Test for doneness by inserting a knife in the center — it should come out hot
• Common mistake: Skipping the resting time. Those 10 minutes matter!

Flavor Variations / Suggestions

Southwestern Style: Add 1 can drained black beans, 1 cup corn, 1 diced jalapeño, and use pepper jack cheese. Top with crushed tortilla chips instead of cornflakes.

Bacon Cheeseburger Casserole: Add ½ pound cooked, crumbled bacon to the mixture and top with diced tomatoes and pickles after baking.

Pizza Style: Use Italian seasoning instead of paprika, add pepperoni, and use mozzarella cheese. Top with marinara sauce after baking.

Loaded Baked Potato: Add cooked, crumbled bacon, use a mix of cheddar and Monterey Jack, and top with green onions and extra sour cream after baking.

Veggie-Packed: Stir in 2 cups of your favorite vegetables — broccoli, carrots, green beans, or bell peppers work beautifully.

Make-Ahead Options

This casserole is a meal-prepper’s dream! You can assemble the entire casserole up to 24 hours in advance.

Just cover it tightly with plastic wrap or aluminum foil and refrigerate. When you’re ready to bake, let it sit at room temperature for 20-30 minutes, then bake as directed (you may need to add 5-10 extra minutes to the baking time since it’s cold).

To freeze: Assemble the casserole in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 3 months.

Thaw overnight in the refrigerator before baking. You can also freeze individual portions in small containers for quick lunches!

Recipe Notes & Baker’s Tips

• Hashbrown choice matters: Shredded hashbrowns work best for this recipe. Diced or cubed hashbrowns will give you a different texture.
• Soup swaps: Cream of chicken, cream of celery, or even a can of cheddar cheese soup all work wonderfully.
• Cheese temperature: Using pre-shredded cheese is convenient, but freshly shredded cheese from a block melts better and tastes creamier.
• Too thick? If your mixture seems dry when you’re assembling it, add a splash more milk — you want it creamy, not dry.
• Altitude adjustment: If you’re at high altitude, you may need to increase baking time by 5-10 minutes.

Serving Suggestions

This hamburger hashbrown casserole is a complete meal on its own, but it pairs beautifully with a simple green salad, steamed green beans, or roasted broccoli for some color and freshness.

A dollop of sour cream, a sprinkle of green onions, or some fresh chopped parsley on top adds a nice finishing touch.

Serve it for Sunday dinner, weeknight meals, potlucks, or holiday gatherings. It’s perfect for feeding a crowd and travels well.

I love serving this with garlic bread on the side for soaking up all that creamy goodness!

How to Store Your Hamburger Hashbrown Casserole

Refrigerator: Store leftover casserole in an airtight container or cover the baking dish tightly with plastic wrap or foil. It will keep for 3-4 days in the fridge.

Freezer: This casserole freezes beautifully! Cool completely, then wrap tightly in plastic wrap and aluminum foil, or portion into freezer-safe containers. Freeze for up to 3 months.

Reheating Instructions:

• Oven: Cover with foil and reheat at 350°F for 20-25 minutes until heated through
• Microwave: Heat individual portions for 2-3 minutes, stirring halfway through
• From frozen: Thaw overnight in the fridge, then reheat as directed above

Allergy Information

Contains: Dairy (milk, cheese, sour cream), gluten (if using cream of mushroom soup with gluten or breadcrumb topping)

Substitutions:

• Dairy-free: Use dairy-free cream soup, plant-based milk, dairy-free sour cream, and vegan cheese shreds
• Gluten-free: Use gluten-free cream of mushroom soup and gluten-free breadcrumbs or crushed gluten-free cereal for the topping
• Egg-free: This recipe is naturally egg-free!
• Nut-free: This recipe is naturally nut-free

Questions I Get Asked A Lot

Can I use fresh potatoes instead of frozen hashbrowns?

Absolutely! You’ll need about 4-5 medium russet potatoes, peeled and shredded.

Just make sure to squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth, or your casserole will be watery. Frozen hashbrowns are just more convenient and consistent!

My casserole turned out watery – what went wrong?

This usually happens when the hashbrowns weren’t thawed completely or had too much moisture, or if you didn’t drain the ground beef well enough.

Make sure to thaw hashbrowns fully and pat them dry, and drain that beef thoroughly. If your mixture looks soupy before baking, stir in 2-3 tablespoons of flour to help absorb excess liquid.

Can I make this without cream of mushroom soup?

Yes! You can make a simple cream sauce by melting 2 tablespoons butter, whisking in 2 tablespoons flour, then gradually adding 1 cup milk until thickened. Season with salt, pepper, and garlic powder.

Or use cream of chicken, cream of celery, or even a can of cheddar cheese soup.

How do I know when the casserole is done?

The casserole is done when it’s bubbling around the edges, the top is golden brown, and a knife inserted in the center comes out hot.

The internal temperature should reach 165°F. If the top is browning too quickly, cover loosely with foil for the last 10-15 minutes of baking.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out and any fun variations you tried.