This post may contain affiliate links, view our disclosure policy.

This easy cheesy Hamburger Hashbrown Casserole is a ground beef casserole recipe with shredded hash brown potatoes, browned ground beef, corn, and a cream of mushroom creamy sauce, and topped with lots of cheese! It’s a family favorite and perfect for those busy nights when you need something quick to prep.

A serving spoon with some casserole on it to show up close

Hamburger Hash Brown Casserole Recipe

This ground beef hashbrown casserole is similar to those iconic Funeral Potatoes with a creamy cheddar cheese sauce and frozen hashbrowns, but with some added vegetables and browned hamburger meat, which makes it a heartier dinner for an easy weeknight meal that the whole family can enjoy together. 

This ground beef recipe is a dinnertime staple because it’s a meal-in-one! Shredded hash brown potatoes, browned ground beef and corn, combine with a creamy sauce and melty cheese for a delicious meal.

A serving the hamburger hash brown casserole
A fork with a bite of the ground beef casserole on it

Simple Ingredients Needed

  1. Lean Ground Beef : I use 93/7 ground beef for this recipe.
  2. Shredded Hashbrowns : You can use frozen shredded hash browns that are completely thawed, or buy the Simply Potatoes shredded hashrowns that are refrigerated and ready to use. 
  3. Onion : Use a white onion, yellow onion, or a sweet onion. 
  4. Canned Corn : Drain the can of corn before adding it into the casserole mixture. I use a gold n’ white corn but you can use yellow corn or white corn. You could also use the Southwestern corn or the fire-roasted canned corn for a different flavor profile. 
  5. Cream of Mushroom Soup : Feel free to substitute with any condensed cream of something soup here; such as cream of chicken soup, cream of celery, cheddar cheese, or even cream of broccoli or cream of potato. I think the cream of mushroom provides the most flavor and pairs nicely with the beefy casserole flavors. 
  6. Sour Cream
  7. Garlic Powder
  8. Onion Powder
  9. Kosher Salt & Black Pepper
  10. Shredded Cheddar Cheese : For the best creamy melt on the cheese, I always recommend shredding your own cheese from a block. But of course, a bag of pre-shredded cheese will work just fine! 
Ingredients

How To Make Hashbrown Hamburger Casserole (Printable Recipe Card)

Preheat the oven to 350 degrees F. Spray a 9×13 casserole dish with nonstick cooking spray. Set aside. 

In a large skillet pan, over medium-high heat, brown and crumble the ground beef until it’s no longer pink. Drain the excess grease from the pan.

In a large mixing bowl, add the cooked ground beef, shredded hash browns, onion, cream of mushroom soup, sour cream, garlic powder, onion powder, salt & pepper. Stir until it’s well combined. 

process images

Transfer the ground beef mixture to the prepared pan and spread it out evenly. Evenly spread the shredded cheddar cheese on top of the casserole.

Bake for 40-45 minutes or until the cheese is golden brown and the casserole is bubbly. 

process images

Remove the casserole from the oven and let it sit for 5 minutes before serving it warm. Garnish with chopped parsley if wanted.

process images

How To Store Leftovers

Any leftovers of hamburger hashbrown casserole should be stored, covered tightly with plastic wrap or aluminum foil, and refrigerated for up to 4 days. You can leave the leftover casserole inside the baking dish, or remove individual portions to an airtight container for storage. Reheat single servings in the microwave. 

To freeze this delicious casserole, I recommend freezing it unbaked. Make according to the recipe, cover it tightly with plastic wrap and then again in foil, and freeze for up to 3-4 months. Thaw in the refrigerator overnight before baking according to the recipe. You can also prepare the recipe and then split it between two 8×8 inch baking pans. Freeze one and then bake the other for dinner. 

Overhead pic of the casserole inside the baking pan

What Are Some Substitutions I Can Make?

  • Ground Beef : Ground turkey or even ground chicken can be used for a lower-fat alternative, please note that the overall flavor of the dish will change if not using ground beef. 
  • Cream of Mushroom Soup : I recommend using the cream of mushroom for the best flavor in the casserole, but if wanted, you can use any condensed creamed soup in it’s place. 
  • Sour Cream : I prefer full-fat sour cream, but lite or reduced-fat sour cream can be used, or try using plain Greek yogurt or plain yogurt for a healthier alternative and more protein. 
  • Cheddar Cheese : Use your favorite cheese instead! Some great options are Pepper Jack, Monterey Jack, white cheddar, Colby Jack, mild, medium, or sharp cheddar cheese will all work well. 
A spatula taking a scoop from the casserole

Recipe FAQ’s

Can I Make This Casserole Ahead of Time?

Yes, I do this all the time with casseroles! You can prepare the recipe as directed (up until the baking part) and instead cover the casserole dish with a lid, plastic wrap, or foil and place it in the fridge for up to 24 hours before you’re using it. When cooking a chilled casserole from the fridge, be sure to add about 10 minutes to the bake time to account for the chilled ingredients. Or you can put the casserole out at room temperature for about 30 minutes prior to baking it. 

How Can I Prevent My Casserole From Getting Too Soggy?

If you’re casserole is soggy, more than likely you used frozen hash browns and did not thaw them. As they cook, the frozen hash browns will give off lots of liquid which will make the casserole too wet and soggy while baking. Make sure you are using completely thawed hashbrowns or use some refrigerated hash browns that are ready to use in the recipe without the need to thaw them. 

How Do I Keep The Casserole From Being Too Greasy?

It’s important to use a lean ground beef such as 93/7 or even 96/4. Regardless of the fat amount of beef you use, make sure you drain all the excess grease from the meat after cooking it. This is what will make the casserole greasy, is all the excess oil and grease from cooking the ground beef. To drain the grease, push the meat to one side of the pan and then carefully tilt it; use a paper towel to soak up all the grease or spoon it out. You can also dump the ground beef into a colander, either in the sink or over a bowl, to ensure all the excess grease drains from the meat. 

The top of the baked casserole with cheese on top

More Delicious Ground Beef Casseroles To Try

A serving spoon with some casserole on it to show up close
Together As Family Logo

Hamburger Hashbrown Casserole


Author Jessica – Together as Family
Course Casserole, Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
This easy cheesy Hamburger Hashbrown Casserole is a ground beef casserole recipe with shredded hash brown potatoes, browned ground beef, corn, and a cream of mushroom creamy sauce, and topped with lots of cheese! It's a family favorite and perfect for those busy nights when you need something quick to prep.

Equipment

9×13 Casserole Pan
Ground Meat Chopper

Ingredients
  

  • 1 pound lean ground beef (I use 93/7)
  • 16 oz shredded hashbrowns completely thawed
  • 1 onion finely diced
  • 1 can (15 oz) corn drained
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cups shredded cheddar cheese

Instructions

  • Preheat the oven to 350℉. Spray a 9×13 casserole dish with nonstick cooking spray. Set aside. 
  • In a large skillet pan, over medium-high heat, brown and crumble the ground beef until it's no longer pink. Drain the excess grease from the pan.
    *If wanted, cook the ground beef with the onion to soften the onion. I do this!
    1 pound lean ground beef
  • In a large mixing bowl, add the cooked ground beef, shredded hash browns, onion, corn, cream of mushroom soup, sour cream, garlic powder, onion powder, kosher salt & pepper. Stir until it's well combined. 
    16 oz shredded hashbrowns, 1 onion, 1 can (15 oz) corn, 1 can (10.5 oz) condensed cream of mushroom soup, 1/2 cup sour cream, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon black pepper
  • Transfer the ground beef mixture to the prepared pan and spread it out evenly. Evenly spread the shredded cheddar cheese on top of the casserole.
    2 cups shredded cheddar cheese
  • Bake for 40-45 minutes or until the cheese is golden brown and the casserole is bubbly. 
  • ​Remove the casserole from the oven and let it sit for 5 minutes before serving it warm. Garnish with chopped parsley if wanted.

Notes

Tip : If the shredded hash browns are not completely thawed, they will end up not softened and cooked in the bake time given in the recipe. I recommend making sure they’re completely thawed if using frozen shredded hash browns (or thaw them in the microwave if needed) OR what I do is, I buy a 20 ounce bag of Simply Potatoes (refrigerated, ready-to-use shredded potatoes) and just use the entire bag in the recipe. You can find the simply potatoes by the eggs and butter at the grocery store. 
Ground Beef & Onion : Make sure the excess grease is well drained from the meat. Use a white onion, yellow onion, or sweet onion. My family prefers softened onion so I always cook the finely diced onion with the ground beef, instead of the adding the diced onion raw into the casserole mixture. 
Salt : Because kosher salt has larger flakes you need more of it, so if you’re using table salt or sea salt (with smaller flakes) you may want to only use 3/4 teaspoon salt. 
Cheese : Any variety cheese can be used, we think cheddar cheese tastes the best and gives the best flavor. I have also mistakingly added the shredded cheese in with the other casserole ingredients (into the large bowl) and it’s worked out just fine. So if you want the cheese inside the casserole rather than just the top, stir the shredded cheese in with the other ingredients and combine well. 

Nutrition

Calories: 350kcal | Carbohydrates: 26g | Protein: 24g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 795mg | Potassium: 589mg | Fiber: 2g | Sugar: 4g | Vitamin A: 513IU | Vitamin C: 9mg | Calcium: 233mg | Iron: 3mg
Rate this Recipe Pin Recipe Share Recipe

Did You Make This Recipe?

I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!

Did you love this recipe?

Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating