Hamburger Hashbrown Casserole is a warm, satisfying dish that brings together the comforting textures of shredded potatoes, the hearty flavour of ground beef, and creamy mushroom soup. This layered bake is perfect for feeding a crowd or making ahead for a weeknight dinner. With melted cheddar on top and golden‑brown hashbrowns beneath, it hits the spot both for simplicity and indulgence.
Why You’ll Love This Hamburger Hashbrown Casserole
You’ll love this Hamburger Hashbrown Casserole because it takes familiar ingredients and turns them into a crowd‑pleaser with minimal fuss. The ground beef adds a savory base, the hashbrowns deliver soft, comforting potato goodness, the cream of mushroom soup and milk combine for a creamy binder, and cheddar brings that rich, melty finish. Plus, baking it in a single 9×13 pan means fewer dishes, and letting it rest for a few minutes after baking gives the flavours time to settle and the texture to firm up so every serving holds its shape.
Ingredients
- 2 lbs ground beef, browned and drained
- ½ onion, chopped
- 1 package (32 oz) shredded hash brown potatoes, thawed
- 2 cans cream of mushroom soup
- 1 cup milk
- 2 cups of shredded cheddar cheese, with half mixed into the casserole and the other half reserved for topping
- Pepper (to taste)
Step‑by‑Step: How to Make Hamburger Hashbrown Casserole
- Pre‑heat the oven to 350 °F (≈ 175 °C) and spray a 9×13 inch baking pan with non‑stick cooking spray.
- Brown the ground beef in a skillet over medium‑high heat. Once fully cooked, drain off any excess grease.
- In a large mixing bowl combine: the browned ground beef, chopped onion, thawed hash browns, both cans of cream of mushroom soup, milk, pepper, and 1 cup of the shredded cheddar cheese. Stir until all ingredients are well incorporated.
- Transfer the mixture into the prepared baking pan, spreading it evenly.
- Bake in the pre‑heated oven for 45 to 60 minutes, or until the hash browns are golden brown and tender when pierced with a fork.
- Remove the pan from the oven and sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top. Return to the oven for about 5 more minutes, or until the cheese is fully melted and bubbling.
- Let the casserole sit at room temperature for about 5 minutes before serving. This rest time helps it set and makes it easier to portion.
Helpful Tips
- Make sure to thaw the hash brown potatoes before mixing them in, and if needed drain off extra moisture. This prevents the casserole from becoming too watery and helps the top crisp up.
- Browning the ground beef until there’s minimal visible fat helps control excess grease in the finished dish.
- Bake on the middle oven rack to ensure even cooking throughout. If your top is browning too fast, you can loosely tent with foil for the first half of bake time.
- Letting the casserole rest is key: it allows the creamy mixture to settle and makes slicing neater.
- For added texture, you could sprinkle crushed cornflakes, potato chips or breadcrumbs over the cheese during the final 5‑minutes of baking for a crunchy topping.
Substitutions And Variations
- Meat swaps: Use ground turkey, ground chicken, or Italian sausage instead of ground beef for a flavour variation or lighter option.
- Vegetarian version: Replace the meat with cooked lentils or a soy‑based ground substitute, and use vegetable‑based “cream of” soups.
- Spicy twist: Add diced jalapeños, swap cheddar for pepper jack, or drizzle in a bit of hot sauce for heat.
- Breakfast style: Incorporate cooked and crumbled bacon or breakfast sausage, and serve with poached or fried eggs on top.
- Veggie boost: Stir in diced bell peppers, mushrooms, shredded carrots or peas for more colour, fibre and nutrients.
- Topping changes: Instead of plain cheddar, try a mix of cheeses (like mozzarella + cheddar) or top with green onions after baking for freshness.
Storage Instructions
- Allow the casserole to cool to room temperature (but don’t leave it out more than 1‑2 hours).
- Seal the baking dish securely with foil or plastic wrap and place it in the refrigerator. It will keep for up to 3–4 days in the fridge.
- To reheat: cover with foil and warm in a 350 °F (≈ 175 °C) oven for about 20–25 minutes, until heated through. You can remove the foil for the last 5 minutes to restore some crispiness on top.
- For freezing: after baking and cooling, you can freeze individual portions or the whole dish. Wrap tightly (foil + plastic) and freeze up to 2 months. Thaw overnight in the fridge, then reheat as above (you may need 5–10 extra minutes if still partially frozen).
Serving Suggestions
- Serve this casserole straight from the pan with a crisp green salad and a light vinaigrette to offset the richness.
- Pair with steamed green beans or roasted broccoli for a veggie side.
- For a brunch version, offer it alongside scrambled eggs, fresh fruit and orange juice.
- Garnish with chopped fresh parsley or chives to add a fresh note.
- Serve in shallow bowls or on plates—each portion holds nicely after resting, and the cheese‑topped layer makes for an appealing presentation.
Frequently Asked Questions About Hamburger Hashbrown Casserole
Can I use frozen hash browns without thawing?
While you can, it’s best to thaw the frozen hash brown potatoes first and drain any excess liquid. Thawing prevents excess moisture in the casserole and helps ensure the hash browns bake to a nice tender‑golden texture rather than steaming. The recipe note advises thawing overnight or at room temperature about 30 minutes and draining if needed.
What if I only have cream of chicken or cream of celery soup instead of cream of mushroom?
Yes, you can substitute. While the flavour will slightly differ, cream of chicken or cream of celery will still provide the creamy binder needed. Keep the rest of the ingredients and method the same, and choose whichever you have or prefer.
How many servings does this make?
Using a 9×13 inch pan and hearty portion size, you should expect about 8 – 10 servings (depending on appetite). If you want smaller sides, you could stretch to 12 portions.
Can I assemble ahead and bake later?
Absolutely. You can brown the meat, thaw the potatoes, mix everything and refrigerate (covered) in the baking dish for up to 24 hours. When ready to bake, remove from fridge, allow to sit at room temperature ~20 minutes, then bake as directed (you may add 5 extra minutes if cold).
How can I make it lighter or healthier?
Some ways to lighten it: use lean ground meat (e.g., 90% lean beef or turkey), use reduced‑fat or part‑skim cheddar cheese, swap full‑fat soup for a lower‑sodium version or make a homemade “cream” base with Greek yoghurt. You could also add more vegetables (like bell pepper, zucchini) to boost volume and fibre with only modest additional calories.
Final Thoughts
Thank you for checking out this Hamburger Hashbrown Casserole recipe. I love how simply this dish comes together, yet how deeply satisfying it is — from the savoury ground beef, the creamy texture, to the melty cheddar topping and golden hash browns. I hope you enjoy making it as much as I do, that it becomes a warm favorite in your home, and that you share it with friends or family who appreciate comfort food done right. Here’s to easy cooking, big flavour, and many happy meals ahead. Enjoy every bite!
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Hamburger Hashbrown Casserole
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings 1x
Description
This Hamburger Hashbrown Casserole is a classic crowd-pleaser with seasoned ground beef, hashbrowns, cheddar cheese, and creamy mushroom soup, all baked to golden perfection. It’s comforting, easy to prepare, and makes the perfect weeknight family dinner.
Ingredients
2 lbs ground beef, browned and drained
½ onion, chopped
1 (32 oz) bag shredded hash brown potatoes, thawed
2 cans cream of mushroom soup
1 cup milk
2 cups shredded cheddar cheese, divided
Pepper, to taste
Instructions
- Pre‑heat the oven to 350 °F (≈ 175 °C) and spray a 9×13 inch baking pan with non‑stick cooking spray.
- Brown the ground beef in a skillet over medium‑high heat. Once fully cooked, drain off any excess grease.
- In a large mixing bowl combine: the browned ground beef, chopped onion, thawed hash browns, both cans of cream of mushroom soup, milk, pepper, and 1 cup of the shredded cheddar cheese. Stir until all ingredients are well incorporated.
- Transfer the mixture into the prepared baking pan, spreading it evenly.
- Bake in the pre‑heated oven for 45 to 60 minutes, or until the hash browns are golden brown and tender when pierced with a fork.
- Remove the pan from the oven and sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top. Return to the oven for about 5 more minutes, or until the cheese is fully melted and bubbling.
- Let the casserole sit at room temperature for about 5 minutes before serving. This rest time helps it set and makes it easier to portion.
Notes
Thaw hashbrowns before baking to prevent excess moisture.
Add veggies, use different cheeses, or swap meats for variation.
This dish freezes well and reheats easily.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Casserole
Nutrition
- Serving Size: 1 slice (approx. 1/8 of dish)
- Calories: 564
- Carbohydrates: 27g
- Protein: 33g