If you’re in the mood for comfort food, you’ll flip for this hamburger hashbrown casserole!
This dish has quickly become a family favorite in my household.
It’s got all the good stuff: savory ground beef, crispy hash browns, tender veggies, and a cheesy sauce.
It’s so easy to make, too! It tastes like you spent hours on it, but comes together in a flash.
Serve it with a simple green salad and crusty bread for a real treat!
Why You’ll Love This Hamburger Hashbrown Casserole
Comfort Food: This casserole is the epitome of comfort food. It leaves everyone happy and satisfied.
One-Pan Wonder: This casserole is a complete meal in one dish. It’s perfect for busy nights and makes for easy cleanup.
True Crowd-Pleaser: This casserole will be a hit with family and friends of all ages.
Easy to Make Ahead: You can assemble this casserole ahead of time and refrigerate or freeze it until you’re ready to bake.
Ingredients
- Ground Beef: The savory star of this casserole. It adds a hearty, meaty flavor to every bite.
- Onion and Garlic: The dynamic duo of flavor. They bring depth and aromatics to the beef mixture.
- Salt and Pepper: They enhance the natural flavors of the ingredients.
- Frozen Shredded Hash Browns: They make up the crispy, starchy base.
- Cream of Mushroom Soup: It makes a delicious, luscious sauce.
- Sour Cream: It adds a subtle zing and helps balance the richness.
- Milk: It helps create the perfect consistency for the hash brown mixture.
- Cheddar Cheese: The melty, gooey topping. Sprinkled generously, it adds a cheesy finish.
- Frozen Mixed Vegetables: They add texture, flavor, and a healthy touch to the casserole.
How to Make Hamburger Hashbrown Casserole
You can have this casserole ready for the oven in a few easy steps.
1. PREP. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. COOK. In a large skillet, cook the ground beef until browned, then add the onion, garlic, salt, and pepper.
3. MIX. In a bowl, combine the thawed hash browns, cream of mushroom soup, sour cream, milk, and 1 cup of cheddar cheese.
4. ASSEMBLE. Spread half of the hash brown mixture in the dish, top with the beef and vegetables, then the remaining hash brown mixture.
5. BAKE. Cover with foil and bake for 45 minutes. Remove the foil, add the remaining cheese, and bake uncovered for 10-15 minutes.
6. REST and SERVE. Let stand 5 minutes before serving, and garnish with parsley if desired.
Tips For the Best Hamburger Hashbrown Casserole
These tips will make your casserole shine.
- Don’t forget to drain. Drain any excess grease from the cooked ground beef to prevent a greasy casserole.
- Chop chop! Finely chop the onions so you don’t have large pieces in the casserole.
- Get ahead of yourself. You can brown the meat and assemble the casserole ahead of time, then refrigerate until ready to bake.
- Choose a fun cheese. Try different cheeses like Monterey Jack, Pepper Jack, or Gouda for variety.
- Make it extra crispy. For an extra crispy, golden top, broil the casserole for 1-2 minutes at the end of baking.
- Vary it up. Use different cream soups like mushroom, celery, or cheese for flavor. Or make it vegetarian by leaving out the beef.
How to Store
To Store: Refrigerate leftovers in an air-tight container for up to 4 days.
To Freeze: Wrap the cooled casserole tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Reheat portions in the microwave, covered, at 50% power until heated through, about 2-3 minutes. Or reheat the whole casserole, covered with foil, in a 350°F oven for 20-30 minutes until hot in the center.
You can also assemble the unbaked casserole in a freezer-safe aluminum pan, cover tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
Hamburger Hashbrown Casserole
8
servings15
minutes1
hour541
This hamburger hashbrown casserole is the epitome of comfort food! It’s easy to make, budget-friendly, and so delicious!
Ingredients
2 lbs ground beef
1 onion, diced
4 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 (30 ounce) bag frozen shredded hash browns, thawed
2 (10.5 ounce) cans cream of mushroom soup
1 cup sour cream
1/2 cup milk
2 cups shredded cheddar cheese, divided
1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, cook the ground beef until browned and crumbly, about 5-7 minutes. Drain excess fat. Add the onion, garlic, salt and pepper. Cook until onion is softened, about 3-4 minutes.
- In a large bowl, mix together the thawed hash browns, cream of mushroom soup, sour cream, milk, and 1 cup of the shredded cheddar cheese until well combined.
- Spread half of the hash brown mixture into the bottom of the prepared baking dish. Top with the ground beef mixture and frozen vegetables. Spread the remaining hash brown mixture on top.
- Cover with foil and bake for 45 minutes. Remove the foil, top with the remaining 1 cup shredded cheddar cheese, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly and the casserole is heated through.
- Let stand 5 minutes before serving. Garnish with chopped parsley if desired.
