A delicious Hamburger Hashbrown Casserole recipe that is so simple to make it makes for the perfect weeknight dinner. The kind of easy casserole recipe that the whole family will love.
Meat and potatoes are good any time of year so I wouldn't necessarily say that there's a perfect time of year for this casserole.
It works just as well in the summer as in the winter. So, add it to your monthly rotation.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More casserole recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Hamburger Hashbrown Casserole
- 💬 Comments
What makes this recipe so yummy
- Easy to make as well as a delicious recipe.
- Very little effort is needed which is perfect for busy nights.
- Cheap ingredients that you should have on hand any time.
- If you like one-dish meals, this is the perfect casserole for you.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add ground meat and diced onion to a large skillet and cook over medium-high heat until no pink remains.
- Step 2: Drain and add to a large bowl, along with the soup, sour cream, milk, seasonings, pepper jack cheese, and hashbrowns. Stir well.
- Step 3: Add the ground beef mixture to an 11x7" casserole dish and bake in a preheated oven for 30 minutes.
- Step 4: Top with colby jack cheese and bake again for about another 5 minutes or until golden brown. Garnish with parsley or green onions.
Hint: It's best that the hashbrowns are thawed before cooking, they mix better and it reduces the cooking time.
Recipe variations and substitute ideas
- Green Beans - for some added veggies.
- Cream of Chicken Soup - instead of the cream of mushroom.
- Cheddar Cheese - instead of the other two cheeses.
- Olive Oil - add a tablespoon before cooking the ground beef, if it's too lean.
- Onion Powder - for more flavor.
- Tater Tots - instead of hash browns.
- Red Peppers - for more veggies.
- Chili Powder - for some heat flavor.
- Garlic Powder - for more flavor.
- Worcestershire Sauce - for some umami flavor.
- Black Pepper - if preferred.
- Ground Turkey - instead of ground beef. Or ground venison.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
A large 12" Skillet, mixing bowls and an 11x7" Casserole dish is all I used for this recipe.
I have some affiliate links in the recipe card below.
More casserole recipes I think you'll love
How to store leftovers
Once the Hamburger Hashbrown Casserole has cooled completely it should be covered with aluminum foil (or a cover if your casserole dish has one) and stored in the refrigerator for up to 4 days.
Mel's kitchen notes
Double up the recipe and it will fit into a 13x9" dish perfectly.
Frequently asked questions: FAQs
It is recommended best practice. Otherwise they may not heat all the way through properly and it could lead to excess moisture turning them to mush.
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Hamburger Hashbrown Casserole
Video
Equipment
- Baking Dish (11"x7")
Ingredients
- 1 Pound Ground Beef
- ½ Each Yellow Onion small, diced
- 15 Ounces Shredded Hashbrown Potatoes thawed
- 1 Cup Pepper Jack Cheese grated
- 10 Ounces Cream of Mushroom Soup 1 can
- ¾ Cup Sour Cream
- ¼ Cup Milk
- ½ teaspoon Salt
- 1 teaspoon Creole Seasoning
- ½ Cup Colby Jack Cheese grated
Instructions
- Preheat oven to 400°F.
- Add the ground beef and diced onion to a large skillet and cook over medium-high heat until no pink remains.1 Pound Ground Beef, ½ Each Yellow Onion
- Add to a large mixing bowl, along with the shredded hashbrowns, pepper jack cheese, cream of mushroom soup, sour cream, milk, salt and creole seasoning. Stir to combine.15 Ounces Shredded Hashbrown Potatoes, 1 Cup Pepper Jack Cheese, 10 Ounces Cream of Mushroom Soup, ¾ Cup Sour Cream, ¼ Cup Milk, ½ teaspoon Salt, 1 teaspoon Creole Seasoning
- Empty into a 11x7" Casserole Dish, evenly, and bake in the oven for 30-35 minutes until bubbling around all edges.
- Top with the remaining colby jack cheese and bake again another 5 minutes.½ Cup Colby Jack Cheese
Nutrition
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