Hashbrown Hamburger Casserole
When comfort food calls, we answer with this hashbrown hamburger casserole. It’s one of those cozy, crowd-pleasing dishes that brings everyone to the table. With just a few simple ingredients and minimal prep time, you’ll have a hot and hearty meal ready in just over an hour.
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We make this dish a lot when we want something warm and satisfying without a ton of effort. It’s great for weeknights, meal trains, or those chilly evenings when you want something classic and comforting. The crispy hashbrowns on top? Total game-changer.
Looking for more comfort food ideas? Try our Chicken Hashbrown Casserole, Slow Cooker Hashbrown Casserole, or Slow Cooker Sausage Potato Casserole.
Why You’ll Love This Recipe
- Easy to make: Just brown the beef, mix everything, and bake!
- Family-friendly: Even picky eaters love this cheesy, hearty dish.
- Great for leftovers: It reheats beautifully for next-day lunches.
- Freezer-friendly: Prep ahead and freeze for a future meal.
Ingredients
Hashbrown Hamburger Casserole
Equipment
- 9×13 inch baking dish
- large skillet
- Mixing Bowl
- wooden spoon or spatula
Ingredients
- 2 pounds ground beef
- 1 small onion diced
- 10.5 ounces cream of mushroom soup
- 1 ½ cups sour cream
- 1 ½ cups shredded cheddar cheese divided
- 32 ounces frozen shredded hashbrowns thawed
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the ground beef and onion until beef is browned; drain any excess grease.
- In a large bowl, combine the cooked beef, cream of mushroom soup, sour cream, 1 cup of cheddar cheese, hashbrowns, garlic powder, salt, and pepper. Mix until well combined.
- Spread the mixture evenly into the prepared baking dish. Drizzle melted butter over the top and sprinkle with remaining ½ cup cheddar cheese.
- Bake uncovered for 60 minutes, or until the casserole is hot and bubbly and the top is golden brown.
- Let rest for 5 minutes before serving.
Notes
- Don’t forget to thaw your hashbrowns in advance.
- For extra flavor, mix in some chopped garlic with the onions.
- Sprinkle paprika on top before baking for a little color boost.
Storage
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm individual portions in the microwave or reheat in a 350°F oven until hot.
- Freezing: Freeze assembled casserole (unbaked) for up to 3 months. Thaw before baking.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Thaw the hashbrowns completely for even baking.
- Use freshly shredded cheese for the best melt and flavor.
- Let it rest before serving so it slices more cleanly.
- Add a sprinkle of parsley or chives for color and freshness.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Assemble it, cover tightly, and refrigerate for up to 24 hours before baking.
Absolutely! Diced hashbrowns will work just as well, though the texture may be slightly different.
Yes. Assemble and freeze before baking. Thaw in the fridge overnight before baking as directed.
