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Cheesy Hamburger Hashbrown Casserole

This easy, cheesy hamburger hashbrown casserole is ultra comforting. It comes together quickly for a dinner the whole family will love.

A warm piece of cheesy hamburger hashbrown casserole.

If you’re looking for easy comfort food or a make-ahead dish to bring to a loved one, try this hamburger hashbrown casserole.

Frozen potatoes are so versatile! You can cook them on the stovetop, in the oven, or a crockpot. They’re a great addition to a breakfast casserole. They can make up all sorts of side dishes like funeral potatoes. They and they’re perfect for making a comforting hamburger potato casserole.

This casserole is so easy to make and only needs a few ingredients. It uses hamburger meat and cream of mushroom soup to make a classic comforting casserole.

It gives real hamburger Helper vibes with the browned hamburger meat. You know, 1 pound, 1 pan, 1 happy family. But this is easier because you pop it in the oven instead of stirring the noodles while it cooks. I make it with 2 pounds of ground beef and bake it in a 9×13 dish. You can half the recipe and make it in an 8×8 dish.

The creamy mushroom base will remind you of stroganoff. Especially, if you top it with a dollop of sour cream before digging in.

It hits the spot. Make this casserole on an evening when you want something cheesy and carby without too much work.

Ingredients

Ground beef, cream of mushroom soup, shredded cheese, shredded hash browns, diced onion, garlic, paprika, salt, and pepper.

Ground beef. I like using 80/20.

Any brand of frozen shredded hashbrowns will do. Look for a 30-ounce bag. A 32-ounce bag will be fine!

Cream of mushroom soup. Just regular canned, condensed cream of mushroom soup. Do not add water. Just dump the condensed soup into the mixing bowl!

Shredded Colby jack cheese. I like using pre-shredded cheese to keep this recipe super simple.

An onion– white, yellow, or sweet onion will do.

Garlic, paprika, salt, and pepper season the dish. Go easy on the salt. The cream of mushroom soup has a good amount.

Substitutions and Variations

Half the recipe: This makes a large casserole, and my family enjoys the leftovers! If you’re cooking for a smaller group or don’t want leftovers, half the recipe. You can eyeball it to use half a bag of frozen hashbrowns. The other ingredients are easy to half. Use an 8×8 pan or a small casserole dish.

Add veggies: Add 1 or 2 cups of frozen mixed vegetables with the hashbrowns. I recommend using the blend with green beans, corn, carrots, and peas. They aren’t watery and won’t make your casserole soggy.

Use ground turkey if you don’t eat beef.

Substitute frozen diced potatoes.

Try it with cream of chicken instead of cream of mushroom.

Change up the cheese. Shredded cheddar works well.

How to Make a Hamburger Hashbrown Casserole

Preheat your oven to 350℉ and lightly grease a 9×13 pan or large casserole dish.

Brown your beef in a large skillet. When it’s almost cooked through, drain the excess grease. Leave a couple of teaspoons of the fat and return the pan of hamburger meat back to the stove.

Add the diced onion and seasonings. Then, continue cooking until the beef is brown and the onion is soft and translucent. Set the ground beef and onions aside to cool.

Add the hashbrowns, 2 cups of cheese, and the condensed cream of mushroom soup to a large mixing bowl. Stir it until well combined.

Add the slightly cooled ground beef to the bowl and stir to combine. Then, spread the mixture into the prepared pan. Sprinkled the remaining cheese on top (not pictured, oops!), then bake at 350℉ for 45 mintutes.

Freshly baked hamburger hashbrown casserole in a baking dish.

Once the casserole is golden and bubbly, remove it from the oven. Let it sit for 5-10 minutes to set. Then, cut and serve!

A warm piece of cheesy hamburger potato casserole.

Make Ahead and Freezing Instructions

You can make this casserole up to a day ahead. Follow the instructions to assemble the casserole, but do not bake it. Cover it tightly with the casserole dish lid or with aluminum foil. Then, refrigerate it until ready to make.

You can also freeze the casserole. Assemble and cover it with foil. Then date, label, and freeze. When you’re ready to cook it, place the foil-covered casserole directly in the preheated oven. Double the cooking time when cooking a frozen casserole. Leave the foil on for the first hour of baking, then remove it for the remaining cooking time to let the cheese brown.

A bite of cheesy hamburger hashbrown casserole.

How to serve Hamburger Potato Casserole

Serve with steamed veggies or a simple green salad to round out the meal while keeping dinner simple. I love serving it with my 5-minute arugula salad.

Add toppings. I love letting everyone add their favorite toppings to this casserole. Try loaded hashbrown toppings like jalapenos, diced tomatoes, mushrooms, avocado, hot sauce, and sour cream.

Make it ahead to make a quick and easy dinner. You can assemble this casserole ahead of time. Either cook it the next day or freeze it for later.

Bring one to a friend. This casserole makes a great take-along dish. It’s a great comfort food to take to new parents who just had a baby. You can also bring it as part of a meal train for someone grieving or sick. 

Freshly baked cheesy hamburger hashbrown casserole in a baking dish.

More Easy Dinner Recipes

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Cheesy Hamburger Hashbrown Casserole

A slice of homemade easy hamburger and hashbrown potato casserole on a spatula.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

A quick and comforting casserole with hashbrowns, ground beef, and plenty of cheese.

  • Author: Mandi
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Category: Casserole
  • Method: Bake
  • Cuisine: American

Ingredients

Units Scale
  • 2 pounds of ground beef
  • 1 onion, peeled and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 cans of cream of mushroom soup
  • 30-ounce bag of frozen hashbrowns
  • 2 cups plus 1 cup shredded Colby jack cheese

Instructions

Preheat the oven to 350℉

  1. Lightly spray a 9×13-inch pan or a large casserole dish with cooking spray and set it aside.
  2. Brown the ground beef in a large skillet over medium-high heat. Cook and break up the meat until it is mostly cooked through. Then, drain off any excess fat, leaving only about 2 teaspoons.
  3. Return the drained ground beef to the stove. Then, add the diced onion, salt, pepper, paprika, and garlic powder. Continue cooking over medium-high. Cook until the beef is brown and the onion is soft and translucent. Set the meat and onion mixture aside to cool.
  4. Add the frozen hashbrowns, cream of mushroom soup, and 2 cups of shredded cheese to a large mixing bowl. Stir the mixture until well combined.
  5. Add the slightly cooled browned hamburger and onion mixture to the bowl and stir to combine.
  6. Spread the mixture into the prepared baking dish. Then, top it with the remaining cheese.
  7. Bake at 350℉ for 45 minutes, until golden and bubbly. Remove from the oven all allow it to cool for 5-10 minutes before cutting and serving.

Notes

Do not thaw the hashbrowns. Use your hands to break up large chunks of hashbrowns before opening the bag.

Make It Ahead: You can make this casserole up to a day ahead. Follow the instructions to assemble the casserole, but do not bake it. Cover it tightly with the casserole dish lid or with aluminum foil. Then, refrigerate it until ready to make.

Freeze It: Assemble and cover it with foil. Then date, label, and freeze. When you’re ready to cook it, place the foil-covered casserole directly in the preheated oven. Double the cooking time when cooking a frozen casserole. Leave the foil on for the first hour of baking, then remove it for the remaining cooking time to let the cheese brown.

Half It: You can eyeball it to use half a bag of frozen hashbrowns. The other ingredients are easy to half. Use an 8×8 pan or a small casserole dish.

Nutrition

  • Serving Size: 1/8th of recipe
  • Calories: 518
  • Sugar: 0.9 g
  • Sodium: 1018.4 mg
  • Fat: 29.6 g
  • Carbohydrates: 26.8 g
  • Fiber: 2.3 g
  • Protein: 36.5 g
  • Cholesterol: 118.5 mg

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One Comment

  1. We love this casserole. The whole family loves it and likes to customize it with their favorite toppings!






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