Cheese and Hashbrown Hamburger Casserole

4.60 from 10 votes

Cheese and Hashbrown Hamburger Casserole

This cheesy Hamburger Hashbrown Casserole is an easy, comforting meal made with ground beef, creamy hashbrowns, and melty cheese—perfect for busy weeknights!

Prep Time15

Cook Time40

Total Time55

Course: Dinner, Entree, Main Course

Cuisine: American

Servings: servings

Calories: 327kcal

Author: Chantelle DeJager

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.

Nutrition