Hamburger Hashbrown Casserole is a hearty, comforting dish that blends crispy hashbrowns, seasoned ground beef, and melted cheese all baked together in a creamy base. It’s got that perfect mix of crispy edges and gooey center that makes it feel like a warm, satisfying hug on a plate.
I love making this casserole on busy weeknights because it’s simple to put together, and it feeds a crowd without much fuss. I often add a little extra cheese on top to get that golden, bubbly crust that everyone always fights over. It’s one of those dishes that tastes even better the next day, so leftovers are always a win in my book.
Serving this casserole is super easy—I like to pair it with a fresh green salad or steamed veggies to balance out the richness. It’s also a favorite at potlucks and family gatherings because it’s filling but not fancy, kind of like a warm, familiar classic that everyone enjoys. Whenever I make it, it brings back memories of cozy dinners and good times around the table.
Key Ingredients & Substitutions
Hashbrowns: Using frozen shredded hashbrowns saves time and gives a great crispy texture after baking. If you can’t find shredded, diced hashbrowns work, but shredded melts and binds better.
Ground Beef: Classic choice for rich flavor. For a lighter or leaner option, try ground turkey or chicken. Just be sure to drain excess fat to avoid soggy casserole.
Cream of Mushroom & Chicken Soups: These canned soups create the creamy base. If you want to avoid canned soup, substitute with a homemade cream sauce using flour, butter, and milk for more control.
Cheddar Cheese: Sharp cheddar gives great flavor and melty texture. Feel free to mix in mozzarella or Monterey Jack for extra creaminess. Vegan cheese can work for dairy-free but expect a different melt.
How Do You Get the Casserole to Be Creamy Yet Crispy on Top?
The trick is balancing moisture inside and heat on top. First, drain excess fat from the cooked beef to reduce sogginess.
Mix sour cream and soups well with hashbrowns so everything stays moist inside.
Top with cheese last and bake uncovered—this lets the cheese brown and crisp up nicely.
Also, letting the casserole rest 5-10 minutes after baking helps it firm up and slice cleanly without falling apart.
Equipment You’ll Need
- 9×13-inch baking dish – I recommend this size because it fits all ingredients and bakes evenly.
- Large skillet – perfect for cooking the ground beef and onions without making a mess.
- Mixing bowls – for combining all the ingredients smoothly.
- Measuring cups and spoons – easy to be precise with your ingredients.
- Spatula or spoon – for mixing and spreading the casserole evenly.
Flavor Variations & Add-Ins
- Swap ground beef for cooked shredded chicken or turkey for a leaner option.
- Add chopped cooked bacon on top for extra savory flavor and crunch.
- Mix in sautéed vegetables like bell peppers, mushrooms, or spinach to boost the nutrition.
- Use monterey jack, pepper jack, or a blend of cheeses for a different cheesy flavor profile.
How to Make Hamburger Hashbrown Casserole
Ingredients You’ll Need:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 2 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- Fresh parsley or chives, chopped for garnish (optional)
Time Needed
This casserole takes about 15 minutes to prepare and around 45-55 minutes to bake. After baking, allow 5-10 minutes to cool and set before serving.
Step-by-Step Instructions:
1. Get Ready and Cook the Beef
Preheat your 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 chopped onion until the beef is browned and fully cooked. Drain the extra grease off. Add the minced garlic during the last minute of cooking and stir until fragrant. Then remove the skillet from heat.
2. Mix the Casserole Ingredients
In a large bowl, combine the thawed hashbrowns, cooked beef and onion mixture, cream of mushroom soup, cream of chicken soup, 1 cup of shredded cheddar cheese, sour cream, milk, salt, pepper, and paprika if you’re using it. Stir everything well until all ingredients are mixed evenly.
3. Assemble and Bake
Spread the mixture evenly into your prepared baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Bake uncovered for 45-55 minutes until the casserole is bubbly at the edges and the cheese on top turns golden brown. Once done, take it out and let it cool for 5-10 minutes.
4. Serve and Enjoy
If you like, sprinkle some fresh chopped parsley or chives on top for a pop of color and fresh flavor. Serve warm and enjoy a comforting, hearty meal!
Can I Use Frozen Hashbrowns Straight from the Bag?
It’s best to thaw the hashbrowns first and drain any excess moisture. This helps prevent the casserole from becoming watery and ensures it bakes up nice and crispy.
Can I Make This Casserole Ahead of Time?
Yes! You can assemble the casserole in the baking dish, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add a few extra minutes to the baking time if it’s cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave or oven until warmed through for the best texture.
What Can I Use Instead of Cream of Mushroom and Chicken Soup?
If you prefer to avoid canned soups, you can make a simple homemade cream sauce with butter, flour, milk, and seasonings. This will give you a similar creamy texture without the canned taste.