Hamburger Hashbrown Casserole
Our comforting Hamburger Hashbrown Casserole makes an easy weeknight dinner! Made with ground beef, cream of mushroom soup, shredded hashbrowns, and sharp cheddar cheese, this family-friendly casserole is a delicious blend of flavors.
Tips for the Best Ground Beef Hashbrown Casserole
Tips
Add Veggies for Extra Flavor: For an added nutritional boost and texture, toss in some diced bell peppers or mushrooms when cooking the ground beef and onions.
Customize Your Cheese: While shredded cheddar cheese is classic, you can mix in other cheeses like Monterey Jack or pepper jack for a unique twist. This will make your hamburger and hash brown casserole even more flavorful.
Storage and Make-Ahead Tips
Refrigerate Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F until heated through.
Freeze for Later: You can also freeze the fully baked casserole. Let it cool completely, then wrap it tightly with plastic wrap and aluminum foil. It will keep well in the freezer for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven.
Make It Ahead: This hamburger casserole is perfect for meal prep. Assemble the casserole the night before, cover it tightly, and refrigerate. When you’re ready to bake, just pop it in the oven for a quick and easy weeknight dinner.
FAQs (Frequently Asked Questions)
Other Casserole Recipes to Try
Ingredients
For the Filling:
- 1 pound ground beef
- 1 small onion, diced
- 10 ½ ounce can cream of mushroom soup
- 1 cup sour cream
- 26 to 30 ounce package frozen hashbrowns, thawed
- 1 cup shredded cheddar cheese
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
For the Topping:
- 1 cup shredded cheddar cheese
- 6 ounces french fried onions
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish.
- In a large skillet, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is softened. Drain any excess fat.1 pound ground beef1 small onion
- In a large bowl, combine the cooked ground beef and onion mixture, cream of mushroom soup, sour cream, thawed hashbrowns, cheddar cheese, salt, garlic powder, onion powder, and pepper. Mix until well combined.10 ½ ounce can cream of mushroom soup1 cup sour cream26 to 30 ounce package frozen hashbrowns1 ½ teaspoons salt1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon ground black pepper1 cup shredded cheddar cheese
- Spread the mixture evenly into the prepared baking dish. Sprinkle the cheese over the top of the casserole, then add the french fried onions.6 ounces french fried onions1 cup shredded cheddar cheese
- Cover, and bake for 45-50 minutes, or until the casserole is bubbly. Uncover and bake for an additional 5 minutes or until the french fried onions are golden brown.
- Let the casserole cool for a few minutes before serving.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of casserole. Actual calories will vary.
- Recipe makes approximately 10-12 cups depending on how many ounces of hashbrowns you use.
- Reduce the salt if you are sensitive to high sodium foods.