Description
This easy hamburger hashbrown casserole combines seasoned ground beef, frozen hashbrowns, cream of mushroom soup, and melted cheddar cheese in one hearty, comforting dish. Perfect for weeknight dinners, potlucks, or feeding a crowd, this make-ahead friendly casserole bakes up golden and bubbly with an optional crunchy cornflake topping. Ready in under an hour with simple pantry ingredients!
Ingredients
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
Instructions
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.
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.
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.
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.
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.
Notes
- 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!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American