Cheese and Hashbrown Hamburger Casserole
If you're looking for an easy, cozy casserole that uses simple pantry and freezer staples, this Cheese and Hashbrown Hamburger Casserole is a weeknight hero. It's loaded with tender hashbrowns, seasoned ground beef, and plenty of melty cheese-everything bakes together in one dish for a comforting meal the whole family can dig into with almost no fuss. Looking for another easy-to-make casserole? Check out our Crockpot Cheeseburger Casserole!
Quick Look: Cheese and Hashbrown Hamburger Casserole
- ⏱ Prep Time: 15 minutes
- 🔥 Cook Time: 40 minutes
- ⏳ Total Time: 55 minutes
- 🍽 Servings: 6-8
- ⚡️ Calories: 327 calories per serving
- 🍂 Flavor Profile: Savory, cheesy, hearty & comforting
- 👌 Difficulty: Easy, perfect for busy weeknights and cold-weather dinners.
Jump to:
- Quick Look: Cheese and Hashbrown Hamburger Casserole
- Why You'll Love This Recipe
- How to Make Cheese and Hashbrown Hamburger Casserole
- Expert Tips for the Best Hash brown Hamburger Casserole
- FAQ's
- Storage
- Best Dishes To Pair With Hamburger Casserole
- MORE Easy-to-make casseroles
- Cheese and Hashbrown Hamburger Casserole
Why You'll Love This Recipe
- Simple pantry and freezer staples: Uses ground beef, frozen hashbrowns, canned soup, milk, and cheese-ingredients many of us already have on hand.
- True comfort food: Creamy hashbrowns, savory beef, and a cheesy topping make this the kind of cozy casserole everyone wants seconds of.
- Family-friendly and filling: It's hearty enough to be a full meal on its own or paired with a simple salad or veggie side.
- Easy to customize: Add veggies like green beans, corn, or peas, or swap the cheese to make it your own.
- Great for leftovers: Reheats well and makes an easy next-day lunch or even a hearty breakfast with an egg on top.
How to Make Cheese and Hashbrown Hamburger Casserole
Key ingredients
Here are some of the ingredients you need for this cheese and hashbrown hamburger casserole:
- Frozen hash browns: You can use shredded or cubed hash browns. For the best texture, thaw them first so they cook through evenly and don't stay hard in the center.
- Ground beef: Lean ground beef keeps the casserole hearty without being overly greasy.
- Onion: Adds sweetness and depth to the beef, so the casserole doesn't taste flat.
- Condensed cream of mushroom soup: Creates a creamy sauce that coats the hashbrowns and beef-use your favorite brand.
- Milk: Thins the soup into a pourable sauce and helps everything bake up creamy.
- Shredded cheese: Cheddar or a cheddar blend melts nicely and gives you that classic cheesy casserole top.
- Optional: Add green beans, corn, or other veggies to boost flavor and nutrition.
Step-by-Step Directions
- Step 1: Preheat oven to 350°F and lightly grease your favorite baking dish.
- Step 2: Cook the onion: Heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent.
- Step 3: Brown the beef: Add the ground beef to the skillet with the onions and cook until fully browned. Season with salt and pepper while the beef is cooking. Drain any excess fat if needed.
- Step 4: Mix the casserole: In a large bowl, combine the hash browns, cream of mushroom soup, milk, 1 cup of shredded cheese, and the cooked ground beef mixture. Stir until evenly mixed.
- Step 5: Bake: Spread the mixture into the prepared baking dish. Bake at 350°F for 30 minutes.
- Step 6: Add remaining cheese: Sprinkle the last ½ cup of shredded cheese over the top and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Expert Tips for the Best Hash brown Hamburger Casserole
- Thaw the hashbrowns: For evenly cooked potatoes, thaw the frozen hashbrowns first and pat them dry if they're very wet. Using them straight from the freezer can lead to undercooked centers.
- Use the right baking dish: A 9x13-inch casserole dish works best so the mixture isn't too thick-this helps the hashbrowns cook through and the edges get a little crispy.
- Season as you go: Season the beef and onion with salt and pepper while they cook. You can always add a little more to the hashbrown mixture before baking.
- Cover if needed: If the top is browning too quickly but the center isn't quite hot, loosely cover the casserole with foil for part of the baking time.
- Customize with veggies: Stir in frozen peas, corn, green beans, or a mix of veggies to make it a complete meal in one pan.
- Let it rest before serving: Let the casserole sit for 5-10 minutes after baking so it sets up slightly and cuts and scoops more easily.
FAQ's
Thawing the hashbrowns is highly recommended. It helps them cook through more evenly and prevents the casserole from staying soggy or having undercooked potatoes in the center.
Yes. Cream of chicken or cream of celery soup both work well if you don't have cream of mushroom on hand. The flavor will change slightly, but the casserole will still be creamy and comforting.
Sharp cheddar or a cheddar blend melts nicely and adds lots of flavor. You can also mix in mozzarella or Colby Jack for a milder, extra-gooey topping.
You can assemble the casserole up to a day ahead, cover it, and refrigerate. When you're ready to bake, let it sit at room temperature for about 20-30 minutes, then bake as directed, adding a few extra minutes if needed since it's starting cold.
Yes. Bake it, let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat, covered with foil, until hot all the way through. You can add a little extra cheese on top before reheating if you like.
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven until warmed through. This casserole can also be frozen for up to 2 months-thaw overnight in the fridge, then reheat.
Best Dishes To Pair With Hamburger Casserole
MORE Easy-to-make casseroles
If you tried this Cheese and Hashbrown Hamburger Casserole or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments! Thanks for visiting, and come back again!
Cheese and Hashbrown Hamburger Casserole
Ingredients
- 4 Cups Frozen Hashbrowns shredded or cubed
- 2 Tablespoons Olive Oil
- 1 Pound Ground Beef
- 1 small Onion Diced
- 1 10.5 oz can Condensed Cream of Mushroom Soup
- 1 Cup Milk
- 1 ½ Cups Shredded Cheese
- Salt and Pepper
Instructions
- Preheat oven to 350°F and lightly grease your favorite baking dish.
- Cook the onion: Heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent.
- Brown the beef: Add the ground beef to the skillet with the onions and cook until fully browned. Season with salt and pepper while the beef is cooking. Drain any excess fat if needed.
- Mix the casserole: In a large bowl, combine the hashbrowns, cream of mushroom soup, milk, 1 cup of shredded cheese, and the cooked ground beef mixture. Stir until evenly mixed.
- Bake: Spread the mixture into the prepared baking dish. Bake at 350°F for 30 minutes.
- Add remaining cheese: Sprinkle the last ½ cup of shredded cheese over the top and bake for an additional 10 minutes, until the cheese is melted and bubbly.
- Serve and enjoy!
- Optional: Stir in green beans, corn, or other veggies for extra flavor.
Notes
- Thaw the frozen hashbrowns first for the best texture and even cooking.
- A 9x13-inch baking dish works best so the casserole isn't too thick.
- Add frozen veggies like peas, corn, or green beans to make it a complete one-pan meal.
- Use sharp cheddar for more cheesy flavor, or mix cheddar with mozzarella for a milder, gooier topping.
- Leftovers reheat well in the microwave or oven-add a splash of milk if they seem dry.
This is such an easy and tasty casserole with simple ingredients! I used cubed hashbrowns and made it from start to finish in my 6-quart Dutch oven. I live alone and have three more meals of leftovers after tonight's supper. This recipe is a keeper...thanks for sharing!
Very good! Substituted cream of celery for the cream of mushroom due to my father in law being allergic to mushrooms. We all really enjoyed it! My wife said it was a good change of pace! Thanks!
Enjoyed but I added a pack of brown gravy mix and green peppers
I made it and added broccoli florets! Mom and grown son loved it.. I baked uncovered cuz no direction to cover or not
I’m making this tonight for our family. I added a few dashes of Worcestershire sauce to the hamburger while browning. I used cream of chicken instead. It is delicious! A family hit for sure. I doubled so I have leftovers tomorrow night. An added plus for me!!
Thank you for sharing the recipe, I was just looking for how to do it at home!
Just had a question, did you use the small can of cream of mushroom soup or the larger can?
How many oz of cream of mushroom? I’m making this now and I’ll just wing it, but was curious how much you use?
Do u drain. The grease from the hamburger?
Yes drain the grease.
This was delicious! I made as instructed and added a can of corn, it gave it a nice crunch to the soft cubed hashbrowns if that makes sense lol. Will definitely make again and hoping to be able to freeze so it can be a "make ahead of time" meal!
Could you substitute cream of chicken for cream of mushroom?
Absolutely! Another thing I have substituted for cream of mushroom in many recipes is cream of celery.
It's the first time my son had ever so happily eaten something I've cooked and he's eight! Thanks!
Never mind I just spotted it!
what temp do you bake it?
I found your recipe for Hamburger HAsh brown hot dish yesterday. I tried several times yesterday and today and can't get it to come up. Usually, I double click on the picture and the recipe comes up. With this set-up, I get ads. Help!!
This recipe is even better if you add a large diced green pepper to cook in the skillet & mix in. Also, it's creamier if you substitute sour cream for the milk. 🙂
Took your suggestions and it turned out so good! Thank you
Lisa Howard! Excellent! Believe I will do the sour cream thing! Also am thinking of adding a bit of dry Lipton onion soup mix to the ground beef.